Pork Tenderloin Rolled with Italian Filling (Gluten Free)
This pork tenderloin is so tender and has delicious deep flavors. Everyone will love it and it makes a beautiful dish on your table.
Ingredients
- 2 1.25-1.5 pound pork tenderloins, silver skin removed
- ⅛ teaspoon black pepper
- ¾ teaspoon Morton’s Kosher Salt
- olive oil
- 2 -3 large cloves garlic, crushed
- ¼ cup pesto, gf
- ½ cup sun-dried tomatoes, chopped
- ¾ cup mozzarella cheese, grated or equivalent provolone amount
- ¼ cup parmesan cheese, grated
- ¼ teaspoon crushed red pepper, gf, optional or ½-1 teaspoon of Calabrian chili paste, gf
- 4 large cloves garlic, sliced
- 14 ounces baby heirloom tomatoes
- optional marinara sauce to serve
Crust
- ⅓ cup blanched almonds, unsalted, chopped or crushed
- ¾ teaspoon minced fresh rosemary
- ¾ teaspoon dried oregano, gf
- ½ teaspoon fennel seed, crushed
- ½ teaspoon Kosher salt
- ⅛ teaspoon crushed black pepper
- 2 tbsp Dijon or spicy mustard, gf
Instructions
- Gather your ingredients. Set aside. Mix the crust ingredients together thoroughly in a bowl. Set aside.
- On two cutting boards, with a sharp knife, slice each pork tenderloin lengthwise until ½ of an inch from slicing through. Unfold and lay flat. Cover with cellophane. Pound the meat with a meat mallet or rolling pin until about ¼-⅜” thick. Turn over to pound the other side also. Dry the meat thoroughly with paper towels and discard. Sprinkle with salt and pepper, reserving half of the total for the outside.
- Add a drizzle of olive oil, the garlic, pesto, sun dried tomatoes, (optional crushed red pepper or Calabrian chili paste), mozzarella and parmesan cheese evenly across each piece of meat. Leave a ½" edge all around free of the filling. Roll up each piece from one long side to the other. Wrap 5-6 kitchen string pieces around and tie with a knot to secure *(see tips for rolling and securing in paragraph above the recipe) or use a long wooden or metal skewer to “sew” the tenderloin along the seam, weaving in and out to secure the roll.
- Coat each rolled tenderloin in the mustard. Sprinkle each evenly with the almond herb mixture on all sides.
- Preheat the oven to 400 ℉. Heat a skillet or cast iron with a tablespoon of avocado oil or vegetable oil. Once it's hot, add both pork tenderloins. Sear on each side so it's golden brown all over. Add the sliced garlic pieces and the baby heirloom tomatoes.
- Move to the oven and bake for 24-28 minutes or until 150℉ internal temperature when checked in 4-5 spots of the meat, in the center and including the thickest section.
- Let sit for 8-10 minutes before removing the strings and slicing into ½" slices. Plate with the roasted garlic and tomatoes, and sprigs of fresh herbs. Serve with marinara sauce on the side if desired.
Notes
