Italian Stuffed Pork Tenderloin Food

PORK TENDERLOIN "ROSA DI PARMA"

Steps:

• Combine sage, garlic, rosemary, salt and pepper in a small bowl. Set aside.
• Preheat oven to 450°F.
• Double butterfly the tenderloins, so they can be flattened, stuffed and rolled. To do that, you'll make two long horizontal cuts, one on each side, dividing the tenderloin in thirds without cutting all the way through (see Tip). Lay one tenderloin on a cutting board. Holding the knife blade flat, so it's parallel to the board, make a lengthwise cut into the side of the tenderloin one-third of the way down from the top, stopping short of the opposite edge so that the flaps remain attached. Rotate the tenderloin 180 degrees. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, starting two-thirds of the way down from the top of the tenderloin and taking care not to cut all the way through. Open up the two cuts so you have a large rectangle of meat. Use the heel of your hand to gently flatten the meat to about 1/2 inch thick. Repeat with the second tenderloin.
• Cover each butterflied tenderloin with 2 prosciutto slices, then spread 1/2 cup Parmigiano-Reggiano over the prosciutto, leaving a 1-inch border. Starting with a long side, roll up each tenderloin so the stuffing is in a spiral pattern, then tie the roasts at 2-inch intervals with kitchen string.
• Lightly brush the roasts all over with 1 1/2 teaspoons oil, then rub with the reserved herb mixture. Heat the remaining 1 1/2 teaspoons oil in a large, heavy, ovenproof skillet over medium-high heat. Add the roasts, bending to fit if necessary, and cook, turning often, until browned on all sides, 3 to 5 minutes total.
• Transfer the pan to the oven. Roast, checking often, until an instant-read thermometer inserted into the thickest part registers 145°F, 15 to 20 minutes. Transfer the roasts to a cutting board, tent with foil and let rest for 5 minutes. To serve, remove the string and cut the pork into 1-inch-thick slices.

ITALIAN STUFFED PORK TENDERLOIN

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!

ITALIAN-STYLE PORK TENDERLOIN

Steps:

• Slice the pork tenderloin open the long way. Spread the mustard, minced garlic and chopped olives in the roast. Sprinkle with salt and pepper all-over, to taste. Tie the loin at 1-inch intervals to shape evenly into a roll. Refrigerate and marinate loin for 24 hours.
• To Grill: Prepare grill for high heat.
• Using a generous amount of heavy-duty foil, lay the sliced red pepper on the bottom. Put the marinated tenderloin on top. Paint the surface with browning sauce and place the onion slices and mushrooms on top. Seal the foil, making a little tent on top.
• Grill the pork for about 20 minutes or until it has reached an internal temperature of 145 degrees F (63 C). Remove from heat and allow the meat to rest for 10 minutes before slicing.
• To Bake: Preheat oven to 375 degrees F (190 degrees C).
• Lay the sliced red pepper on the bottom of a roasting pan. Put the marinated tenderloin on top. Paint the surface with browning sauce and place the onion slices and mushrooms on top. Cover and bake in the preheated oven for 30 minutes or until the internal temperature reaches 145 degrees F (63 degrees C). Let stand for 10 minutes before carving.

SAUSAGE AND APPLE STUFFED PORK ROAST

Steps:

• Preheat the oven to 375 degrees F.
• In a large saute pan over medium heat, saute the sausage until no longer pink. Remove the sausage (leave in the fat), and set aside. To the pan, add the onion, celery, and apple and sprinkle with salt and pepper. Cook until the apple is no longer crisp, about 5 minutes. Add the garlic and cook an additional couple of minutes. Remove from the heat, stir the sausage back in and set aside.
• In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs.
• Heat the butter in a medium saute pan and cook the crumbs over medium-high heat until coated with butter and lightly toasted, about 3 minutes (be careful not to burn). Mix the breadcrumbs into the sausage mixture.
• Prepare the roast as if making a jellyroll. Place the roast with the short side toward you, and fat facing down toward the counter or cutting board. Use a sharp knife to slice the roast open at about 1/2-inch from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work until you have a large, thin piece of meat. Place the rolled out piece of meat between 2 sheets of waxed or parchment paper, and lightly pound with meat mallet to increase the meat surface area by 10 to 20 percent. Be careful not to pound through the meat. Salt and pepper the pork and top with the filling, spreading evenly across the pork, leaving a 1-inch margin around the perimeter.
• Starting with the short side, roll up tightly jellyroll style, and secure the roast with kitchen twine.
• Heat a large saute pan over medium heat and add oil. Add the roast and brown on all sides. Place in a roasting pan fitted with a rack and add the wine in the bottom of the pan (to keep the juices from burning), and bake for 45 minutes to 1 hour, or until the internal temperature hits 145 degrees F on an instant-read thermometer. Remove the roast from the oven and allow to rest for a full 10 minutes before slicing and serving.

PORK BRACIOLE

Steps:

• In a small bowl, mix together the breadcrumbs, Parmesan, parsley, lemon zest, 1/2 teaspoon salt, red pepper flakes and 2 tablespoons olive oil. Lay the tenderloins open and flat on a board in front of you. Season each loin evenly all over with 1/2 teaspoon salt. Lay 3 slices of provolone on each loin. Divide the breadcrumb mixture over the provolone. Roll the loins back up into their original shape and tie in 4 spots with kitchen twine.
• Heat a medium straight-sided skillet over medium-high heat. Add the remaining 2 tablespoons olive oil to the skillet. Sear the pork tenderloins until evenly golden brown all the way around, about 3 minutes per side. Remove to a plate to rest. Deglaze the skillet with the white wine and add the marinara sauce. Nestle the pork back in the sauce. Cover the skillet and simmer until the pork is just cooked through and registers 145 degrees F on an instead-read thermometer, about 20 minutes. Remove from the heat and allow to rest uncovered for 10 minutes before slicing and serving with the sauce.

STUFFED PORK TENDERLOIN

Steps:

• Trim the tenderloin of all of the silver skin on the outside. Then cut down the center of the tenderloin almost all of the way thru. Then make another slice from the center cut out on each side. Pound the tenderloin out to an even thickness.
• Salt and pepper the tenderloin. Sprinkle with the crushed garlic. Next you are going to layer on the proscuitto, spinach, cheese and roasted red peppers. Roll up the tenderloin and tie it off with string.
• Brown the tenderloin quickly in olive oil. Preheat oven to 450 F. Place the tenderloin in a baking dish. Bake for 20 - 25 minutes or until inside temp in 150 F. Let rest 10 minutes before cutting.
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PORCHETTA (ITALIAN GARLIC AND HERB STUFFED PORK LOIN)

Steps:

• Step 1: Place the garlic, sage, rosemary, salt, pepper, fennel seeds, and orange zest in a food processor and finely chop them. Add in the lemon juice and enough olive oil to obtain a thick paste. ShareTweetPin1K Shares Step 2: Butterfly the pork loin: Place the pork loin on a cutting board. Using a long slender sharp knife, cut through from 1 side of the loin almost to the other side about 3/4 inch from the bottom. Roll open the pork. Continue cutting and unrolling the loin until you have a flat piece of pork that's evenly 3/4 inch thick. Generously spread the inside of the pork with 2 to 3 tablespoons of the herb paste and roll the loin back together so it's once again cylindrical. Generously spread the outside of the loin with more herb paste. Don't forget to coat the ends. The loin should be coated with a 1/8-inch-thick layer of paste. Set any left over paste aside for another use. ShareTweetPin1K Shares Step 3: Preheat the oven to 375°F. ShareTweetPin1K Shares Step 4: Tie up the stuffed loin: Arrange the 4 pieces of butcher's string going east to west on a work surface parallel to one another, each 1 inch or so apart. (Both ends of the loin should extend about 1 inch beyond the strings when they're tied.) Place 1 strip of pancetta down the center of the strings so that it is perpendicular (lay it north to south) to them. Arrange 2 more strips of pancetta parallel to and on either side of the first strip. Arrange the loin lengthwise on top of the middle strip of pancetta. Arrange the remaining strip of pancetta lengthwise on top of the loin. Pull the ends of each string up over the loin and tie them tightly together to hold the pancetta and loin in place. Put the pork loin in a roasting pan. ShareTweetPin1K Shares Step 5: Roast the pork until sizzling and brown on the outside and cooked to taste, 1 to 1 1/2 hours for medium. To test for doneness, insert an instant-read thermometer into the side of the loin; when done to medium the internal temperature should be 160°F, medium-well 175°F. As the loin cooks, from time to time spoon any juices that gather in the bottom of the roasting pan over the meat. ShareTweetPin1K Shares Step 6: Transfer the porchetta to a cutting board and let it rest for about 5 minutes. Remove and discard the strings. Cut the pork crosswise into 1/2-inch-wide slices. Serve the porchetta by itself (more formal) or pile it onto ciabatta rolls along with olive relish and caramelized onions. ShareTweetPin1K Shares

ITALIAN STUFFED PORK TENDERLOIN

Steps:

• Heat oven to 425 degrees F. Cut lengthwise slit in each pork tenderloin, cutting to but not through the other side. Set pork aside. Melt butter in large saucepan over medium heat. Add mushrooms and green onions; cook until tender. Remove from heat. Stir in cooked long grain and wild rice mix, pecans and parsley. Set aside 3/4 cup of the rice mixture. Spoon remaining rice mixture into 1 1/2-quart casserole; cover and set aside. Divide 3/4 cup rice mixture between slits in pork tenderloins, spreading evenly in slits. Close slits; secure with toothpicks.
• Stir together Italian seasoning and salt in small bowl. Sprinkle evenly over top of pork tenderloins. Place pork tenderloins on rack in shallow roasting pan.
• Roast tenderloins, uncovered, for 25-27 minutes until internal temperature is 145 degrees Fahrenheit, followed by a 5-minute rest time. Bake casserole of rice mixture alongside tenderloins. Meanwhile, for sauce, combine Alfredo sauce and Chardonnay in medium saucepan. Cook and stir over low heat until bubbly. To serve, spoon rice mixture onto serving platter. Remove toothpicks from tenderloins. Cut pork tenderloins into 1-inch-thick pieces; arrange on rice mixture on platter. Serve sauce with pork and rice mixture.

ITALIAN STUFFED PORK LOIN

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.