ITALIAN STUFFED PORK TENDERLOIN
This Italian Stuffed Pork Tenderloin is quite possibly the best pork tenderloin I have ever had. The filling gives the pork so much flavor!
Provided by Erica Walker
Categories Dinner Main Course
Time 1h30m
Number Of Ingredients 9
Steps:
- If you are using the large tenderloin from Costco, cut it almost in half, then cut the halves almost in half again so that you kind of unfold it a few times and try to pound it out flat to about 1/2" thickness or slightly thinner. (If you are using a smaller pork tenderloin, cut almost in half and pound it flat).
- Once the tenderloin is flat and has a good surface area, spread the cream cheese all over the top. Lay the roasted red peppers over the cream cheese then sprinkle on the crumbled bacon. Evenly sprinkle on the packages dried pesto seasoning and lay the spinach leaves all over the top.
- Roll the pork up (like you would if you were making cinnamon rolls) and tie it shut with 3 or 4 pieces of kitchen twine if needed. Next, rub olive oil, paprika, salt and pepper all over the pork and place in a greased baking sheet. Bake at 350-degrees about 60-90 minutes or until pork is cooked through. Once cooked, slice and serve!
- **This makes quite a lot. After rolling, but before baking, cut it into thirds or fourths. Wrap in plastic wrap and freeze!
Nutrition Facts : Calories 271 kcal, Carbohydrate 1 g, Protein 38 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 120 mg, Sodium 308 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PORCHETTA: STUFFED AND ROLLED ITALIAN PORK ROAST
Steps:
- Gather the ingredients.
- Spread out the loin so it's flat and sprinkle with salt and pepper.
- Chop off the top of the fennel bulb and save the fuzzy fronds. Quarter the bulb then slice very thinly. Finely chop the fronds.
- In a skillet over medium heat, heat the olive oil and add the sliced fennel bulb, onion, garlic, fennel seeds, pepper flakes, and rosemary. Sauté about 8 minutes until lightly browned.
- Add the ground pork to the skillet and cook, stirring often, until it is no longer pink. Add the reserved fennel fronds. Taste for salt and pepper and adjust the seasoning as needed. Transfer to a mixing bowl and allow to cool.
- Add the panko, beaten egg, and lemon zest to the cooked pork mixture.
- Position a rack in the center of the oven and preheat to 350 F. Lay the pork belly, skin-side down, on a work surface. Use a sharp paring knife to score a cross-hatch pattern into the belly. This enables the extra fat to be rendered and allows the skin to crisp.
- Turn the belly over, skin-side up, and pierce small slits all over. Use a meat tenderizer to pound the pork belly all over.
- Lay the flat pork loin on top of the pork belly. Spread the browned ground pork mixture evenly over the pork loin.
- Roll the belly and loin together like a jelly roll. Tie with butcher's twine at intervals to hold it all together.
- Liberally season the porchetta with salt and pepper and set it on a rack in a roasting pan or a rimmed baking sheet.
- Roast for 2 to 2 1/2 hours, or until the internal temperature reaches 145 F on an instant-read thermometer . If the porchetta skin is not yet browned, increase the oven temperature to 500 F and roast 10 more minutes.
- Let the porchetta rest 20 minutes, then carve into slices and serve.
Nutrition Facts : Calories 1225 kcal, Carbohydrate 7 g, Cholesterol 397 mg, Fiber 1 g, Protein 114 g, SaturatedFat 27 g, Sodium 414 mg, Sugar 1 g, Fat 79 g, ServingSize 1 Pork Loin (20 Servings), UnsaturatedFat 0 g
MEDITERRANEAN STUFFED PORK TENDERLOIN
Juicy Mediterranean Stuffed Pork Tenderloin is stuffed with spinach, feta, and sundried tomatoes with a rich and tangy balsamic rosemary glaze.
Provided by Courtney Rowland
Categories Pork
Time 1h10m
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees.
- Heat the oil in a small skillet over medium heat. Add the pepper flakes and grate the 3 cloves of garlic into the oil. Saute until fragrant, about 30 seconds. Add the spinach and allow it to wilt, about 2-3 minutes. Sprinkle lightly with salt then remove the mixture from heat. Place the spinach mixture in a paper towel and squeeze gently (be careful, it's hot!) to release any excess moisture. Place the spinach in a small bowl and stir in chopped tomatoes and feta cheese. Set aside.
- Combine balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, and pepper in a small bowl and whisk until smooth. Set aside.
- Slice the tenderloin down the middle lengthwise, leaving just about a 1/2 inch intact on one side. Open the top half and lay it flat. Spread the spinach mixture evenly down the center of the loin. Fold the top half back in place and use butcher's string to tie it together in 3-4 places. Place the pork loin in a roasting pan then smear all sides with the topping.
- Roast the tenderloin for 15 minutes, then reduce heat to 375 degrees and roast an additional 20-30 minutes or until a thermometer inserted in the thickest part of the loin reads at least 145 degrees. Allow the pork to rest for 10 minutes before slicing and serving.
Nutrition Facts : Calories 463 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 143 milligrams cholesterol, Fat 23 grams fat, Fiber 3 grams fiber, Protein 50 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
ITALIAN STUFFED PORK LOIN
An easy and savory stuffed roast that pairs well with buttered noodles and steamed vegetables. I keep a jar of sundried tomatoes in white wine, in my fridge. They are great tossed with pasta and fresh basil.
Provided by MamaJen
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees.
- Line a jelly roll pan with foil and spray with non-stick cooking spray. Set aside.
- Combine tomatoes, basil, nuts, garlic, cheese and oil in a food processor. Process until well blended and slightly chunky in texture. (Like a pesto).
- Blend tomato-basil mixture with ricotta cheese. Season with salt and pepper. Set aside.
- Rinse the tenderloin and pat dry. Slice the loin horizontally,nearly, but not all the way through. The roast should open like a book.
- Pound the meat with a mallet, to an even 1/2 inch thickness. Lay the meat on three to four lengths of twine.
- Spread a thick layer of filling over the meat, leaving a one inch border around the edges.
- Starting at the long edge, roll the meat, tucking the ragged edges into the roll. Secure with twine. Place on prepared jelly roll pan.
- Sprinkle roast lightly with garlic salt and italian seasoning.
- Bake until a meat thermometer reads 165 degrees.
- Let rest 5-10 minutes after baking, then slice, removing the twine as you go.
Nutrition Facts : Calories 669.5, Fat 34.3, SaturatedFat 12.5, Cholesterol 258.1, Sodium 398.9, Carbohydrate 7.8, Fiber 1.6, Sugar 3.1, Protein 80.2
More about "italian stuffed pork loin with olive relish food"
ITALIAN PORK TENDERLOIN WITH TOMATO SAUCE RECIPES
From yummly.com
PORCHETTA (ITALIAN STUFFED PORK LOIN)
From barbecuebible.com
STUFFED PORK TENDERLOIN {EASY AND …
From wellplated.com
17 ITALIAN STYLE RECIPES YOU'LL LOVE (PALEO APPROVED)
From paleoleap.com
STUFFED PORK TENDERLOINS WITH BACON AND APPLE-RIESLING SAUCE
From foodandwine.com
10 BEST ITALIAN STUFFED PORK TENDERLOIN RECIPES | YUMMLY
From yummly.com
STUFFED PORK CHOPS WITH RICOTTA AND SPINACH - FOOD.COM
From food.com
10 BEST ITALIAN STUFFED PORK ROAST RECIPES | YUMMLY
From yummly.com
STUFFED PORK LOIN RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
ITALIAN STUFFED PORK LOIN WITH OLIVE RELISH - RECIPESFULL.NET
From recipesfull.net
ITALIAN STUFFED PORK LOIN WITH OLIVE RELISH - PLAIN.RECIPES
From plain.recipes
10 BEST ITALIAN STUFFED PORK TENDERLOIN RECIPES | YUMMLY
From yummly.com
TOP 45 RECIPES FOR STUFFED PORK TENDERLOIN IN OVEN
From goingshus.motoretta.ca
E-NEWS 嵐 ITALIAN STUFFED PORK LOIN WITH OLIVE RELISH RECIPE
From aeroo.dynu.net
319 EASY AND TASTY ITALIAN PORK CHOP RECIPES BY HOME COOKS
From cookpad.com
ITALIAN STUFFED PORK LOIN WITH OLIVE RELISH - NETFOODRECIPES.COM
From netfoodrecipes.com
ROAST PORK TENDERLOIN WITH DIJON SAUCE - SPEND WITH PENNIES
From spendwithpennies.com
ITALIAN STUFFED PORK TENDERLOIN - EASY AND IMPRESSIVE MAIN COURSE
From willcookforsmiles.com
ROAST PORK TENDERLOIN RECIPE - FOOD.COM
From food.com
21 ITALIAN STUFFED PORK LOIN ROAST RECIPES - SELECTED RECIPES
From selectedrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love