This savory herb-stuffed pork roll is a flavorful dish that combines tender pork with a delicious mixture of herbs and spices, perfect for a satisfying dinner.
Ingredients
1 piece pork tenderloin
1/2 cup fresh parsley
1/2 cup breadcrumbs
1/4 cup currants
2 cloves garlic
1 tablespoon fresh rosemary
1 large egg
2 tablespoons olive oil
to taste none salt
to taste none black pepper
1/4 teaspoon cayenne pepper
Method
Start by preheating your oven to 375°F (190°C).
Trim the thicker end of the pork tenderloin, discarding the flap, and chop the leftover pieces finely; set them aside.
Position the tenderloin with one end towards you. Carefully make a lengthwise cut about an inch from the bottom, stopping half an inch from the other edge to create a pocket. Open it up like a book and make a few shallow incisions in the meat without cutting all the way through.
Cover the opened tenderloin with plastic wrap and gently pound it down to about half an inch thick using a meat mallet.
In a bowl, combine the chopped pork trimmings, fresh parsley, breadcrumbs, currants, minced garlic, chopped rosemary, egg, olive oil, salt, black pepper, and cayenne pepper. Mix well until everything is fully incorporated.
Place the flattened tenderloin on a clean surface. Evenly spread the stuffing across the meat, leaving a 2-inch space at one end. Roll the tenderloin tightly from the stuffed end and secure it with kitchen twine. Season the outside with extra salt and pepper.
Heat an oven-safe skillet over high heat. Sear the rolled tenderloin for 3 to 4 minutes on each side until it achieves a golden brown color.
Transfer the skillet to the preheated oven and roast for around 30 minutes, or until the center is slightly pink and the internal temperature reaches at least 145°F (63°C). Let the pork rest for 15 minutes before removing the twine and slicing.
