Want to serve something that tastes great AND looks impressive? Look no further than this Spiral-Stuffed Pork Loin. It’s easy to make, especially with my step-by-step guide. Serve it for Christmas, Easter, Sunday night dinner, or any other time you want your guests to say “wow!”
To find out more about how it all works, scroll down or click here. Now you can go straight to the recipe.
Stuffed pork tenderloin makes for an impressive yet easy weeknight dinner. Getting the right cut is crucial for a tenderloin that cooks evenly and holds the filling perfectly. With just a few simple lengthwise cuts you can easily prepare a pork tenderloin for stuffing a variety of flavors.
Follow these simple steps for cutting a pocket in the tenderloin that seals in the filling
Why Stuff a Pork Tenderloin?
Pork tenderloin is perfect for stuffing because
- It’s uniform in shape and size, making it easy to cut.
- The lean meat accepts flavors and stays tender when cooked.
- The tapered ends keep filling sealed inside the roast.
- It cooks quickly since it’s small diameter.
- Slicing lets you control size for portioning.
Stuffing adds exciting flavors like cheeses, vegetables, fruits, nuts and more!
Choosing the Right Pork Tenderloin
Pick a 1 to 1 1/2 pound pork tenderloin for easier stuffing. Look for tenderloins that:
- Have a symmetrical, cylindrical shape.
- Feel solid and springy when gently pressed, not squishy.
- Lack any strong odor.
- Have a light pink color throughout without brown spots.
Avoid any with thick fat layers or irregular shapes that make cutting difficult.
Step-by-Step Instructions
Follow these simple steps for perfect stuffed tenderloin every time:
1. Trim Excess Fat and Silverskin
Use a sharp knife to trim away the fat cap and any silverskin along the side. Leave just a thin layer of fat for moisture.
2. Butterfly the Tenderloin Lengthwise
Place the tenderloin on a cutting board. Make a lengthwise slit down the center stopping about 1-inch from the bottom. Open it up like a book.
3. Pound to Even Thickness
Cover with plastic wrap and use a meat mallet or rolling pin to gently pound to an even 1-inch thickness.
4. Season the Interior
Season the inside surfaces with salt, pepper and any other dry rub ingredients. Sprinkling some on the outer sides as well.
5. Fill the Pocket
Mound the filling evenly down the center in a row, leaving a 1/2-inch border on all sides.
6. Roll and Tie Closed
Roll the tenderloin closed over the filling and tie at 1-2 inch intervals with kitchen string. Season the exterior with more salt, pepper and herbs.
7. Brown then Bake
For optimal flavor, sear the stuffed tenderloin on all sides in an ovenproof skillet before transferring to bake until cooked through. Let rest before slicing into medallions to serve.
Tips for Perfectly Stuffed Tenderloin
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Make sure your knife is sharp for easy slicing and pounding.
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Chill the tenderloin in the fridge for 30 minutes before slicing to firm it up.
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Avoid overstuffing or the filling will leak out the ends. Leave a 1/2-inch border.
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Truss tightly with string to seal in the filling and maintain the shape.
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Browning before baking develops a delicious caramelized crust.
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Let rest at least 5 minutes before slicing for juicy medallions.
Amazing Filling Ideas
Try these tasty fillings stuffed inside pork tenderloin:
- Sausage, apple and sage
- Roasted red peppers, feta and spinach
- Caramelized onions and blue cheese
- Sundried tomatoes and basil pesto
- Bacon, cheddar and scallions
- Dried fruit and cornbread stuffing
- Chorizo and manchego cheese
- Cranberry and pecan rice pilaf
With the simple lengthwise cut method, you can easily stuff pork tenderloin with any flavor combinations you love. Impress your family and guests with this elegant yet easy stuffed roast.
How To Make Stuffed Pork Loin:
Start with the loin on a large cutting board. (Don’t know the difference between a pork loin and a pork tenderloin? Jump over to this post here. ).
With a sharp knife, cut along one side of the cylinder about 1/2 inch from the edge, stopping about 1/2 inch short of the cutting board. Make sure the meat is flat on the work surface. You should have a 1/2-inch flap of meat running the length of the cylinder on the side where you cut (your right hand if you’re right-handed).
Change your knife so it’s parallel to the cutting board. Cut into the meat away from the flap, starting where the flap meets the cylinder. Keep your knife 1/2 inch above the cutting board.
Use your other hand to pull the meat away from the knife, like you’re unfolding a carpet. Keep making this cut. Eventually, you’ll have one large rectangle of meat that’s about 1/2-inch thick. Ta-da!.
There may be places where the meat feels too thick. Cut a small hole in the meat and press it open. You can see where I did this on the right side of the picture above.
If the surface of the meat looks a little ragged or there are holes, don’t worry too much. Most of those imperfections will be unnoticeable once the roast reaches the dinner table.
Add your stuffing to the top of this rectangle, using my recipe below or your own. About a 1/4-inch thickness is ideal.
Take the inside of the meat and roll it back up into a cylinder. Then, tie it with kitchen twine.
Now, you’re ready to roast!
And, as I already said, the slices of your spiral-cut roast not only look great, but they also taste great. Because the stuffing adds flavor to the roast through and through!.
Stuffing For Rolled Pork Loin
To make my stuffed pork loin, I melt butter and mix panko breadcrumbs, Parmesan cheese, dried herbs, salt, and black pepper together. You could use a different blend of spices or mix some herbs together, like oregano, rosemary, and thyme. I usually use an Italian seasoning blend.
Check out the comments for other delicious ideas or add your own. I love to see the variety my readers come up with!.
Video: How To Spiral Stuff A Pork Loin
There are a few different ways you can stuff a pork loin. The easiest way is to cut the meat cylinder down the middle so it opens up like a book, stuff it, and then close it back up. Sometimes this is called butterflying and it makes for slices of meat that look like this pork tenderloin.
Another way is to cut a hole in the middle of the loin, making a tube-like shape, and stuff the tube. It makes for slices that have a donut-shaped piece of meat with the stuffing in the center.
My favorite, though, is a spiral-cut—because its slices are the most impressive, beautiful spirals of meat and filling. Confusingly, this is also sometimes called butterflying, even though it’s completely different than the first option. This pork loin roast looks like a jelly roll, so it’s also sometimes called a rolled pork loin or roll cut. Any way you look at it, it’s not that hard to do, and even if you mess up, most of the “mistakes” will be gone after the meat is cooked and sliced.
How to Roll Cut a Pork Tenderloin
FAQ
What is the best way to slice a pork tenderloin?
How do you cut a pork tenderloin?
Cut a lengthwise slit, 1/2-inch from bottom, to within 1/2-inch of the edge of pork tenderloin to form a pocket. Open the pork loin flap you have just made. Use the knife to cut through the thick portion of the pork loin meat, 1/2-inch from the bottom and again 1/2-inch from the edge. Unroll the pork loin to form a flat piece of meat.
How do you cook a stuffed pork tenderloin?
Follow these steps to roast your stuffed pork tenderloin to perfection: Preheat oven to 375 degrees. Place stuffed tenderloins in a greased baking dish, side by side without touching each other – the size of the pan is dependent on the size of your tenderloin.
Why do you put stuffing on a rolled pork loin?
Because the stuffing adds flavor to the roast through and through! Stuffing For Rolled Pork Loin For my stuffed pork loin recipe, I use a mixture of panko breadcrumbs, Parmesan cheese, dried herbs, salt, and black pepper mixed with melted butter.
How do you stuff a pork loin?
There are a few different ways you can stuff a pork loin. The simplest way is to cut the cylinder of meat lengthwise so it opens up like a book, add the stuffing, and close it up again. Sometimes this is called butterflying and it makes for slices of meat that look like this pork tenderloin.