Stuffed Pork Filet Tenderloin
If you are spending Christmas with just your loved one, this stuffed pork filet tenderloin is a lovely recipe for two people that is easy to prepare and still delivers a special jazz! Serve with any of your favorite side dishes. But if you are living low carb/keto, I recommend the Bacon and Feta Green Beans and Celeriac Garlic Mash (although the nutritional info here shows only the stuffed pork).
Chef Tips:
- Be very careful when slicing the pork fillet tenderloin in half lengthways. You want to prevent any holes. Also, pound the pork carefully and mindfully to prevent any holes.
- I advise you to tie the pork fillet cylinder in the string after removing the plastic wrap and searing. This will help it keep its shape during cooking.
Stuffed Pork Filet Tenderloin
Stuffed pork filet tenderloin is an elegant and flavorful centerpiece for any meal, perfect for impressing guests or treating yourself. Its juicy, tender texture and savory filling create a dish that’s as satisfying as it is memorable.
Equipment
Ingredients
- 1 TB olive oil plus extra 1 TB to sear the pork later
- 3-4 small banana shallots thinly sliced
- 2 garlic cloves crushed with a garlic press
- ½ TB dried sage
- 3.5 oz cream soft cheese
- 0.7 oz dried cranberries diced very small
- Small handful chives finely snipped
- 1 pork fillet tenderloin around 16 oz (we use Butcher Box meat)
- Sea salt
- Freshly ground black pepper
Instructions
- Heat the olive oil in a large non-stick pan over medium heat.
- Add the shallots and garlic and cook gently until softened, around 10 minutes.
- Add the sage and cook for 1 more minute, stirring well, then remove the pan from the heat.
- Stir in the soft cheese and chopped dried cranberries, season well with salt and pepper. Set aside for now.
- Use a sharp knife to slice the pork fillet tenderloin lengthways two-thirds of the way through and open the fillet out.
- Place onto a sheet of baking parchment paper and cover with a second sheet of baking paper.
- Use the flat side of a meat mallet to pound the pork into a large, flat piece even in thickness.
- Remove the top sheet of baking parchment paper and season the pork generously with salt and pepper.
- Spread the creamy shallot mixture over the flattened pork, then roll up tightly until you have a long, tight cylinder.
- Season the outside with salt and pepper, wrap tightly in clingfilm (plastic wrap), and place in the fridge overnight.
- Remove the pork cylinder from the fridge around 30 minutes before ready to cook.
- Preheat the oven to 395°F/200°C and line a large baking sheet with baking parchment paper.
- Heat a drizzle of olive oil in a large, non-stick pan over high heat.
- Remove the plastic wrap from the pork cylinder and place it into the pan. Sear on all sides until golden, around 6-7 minutes.
- Use tongs to carefully transfer the pork cylinder to the prepared baking sheet and place it in the preheated oven for around 15 minutes. Set aside to rest for 10 minutes.
- Once rested, use a sharp knife to cut the pork cylinder into several slices (around 4-5 slices each) and serve with your favorite side dishes!
Nutrition
Serving: 1gCalories: 630kcalCarbohydrates: 14gProtein: 75gFat: 32gSaturated Fat: 13gCholesterol: 35mgSodium: 240mgFiber: 3gSugar: 9g
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.