A light, aromatic stuffed pork tenderloin for special occasions.
1 pork tenderloin, butterflied
1/4 cup Garlic olive oil
1/4 cup Milanese Gremolata olive oil
2 tbsp Neapolitan Herb dark balsamic
1/3 cup Sun dried tomatoes, finely sliced (optional)
3/4 cup shredded fresh mozzarella cheese
6 strips of bacon (optional)
6 to 8 asparagus stems, ends trimmed, blanched
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
Preheat oven to 375 degrees. In a small bowl, whisk together olive oils and balsamic until creamy. Generously brush mixture on butterflied pork, reserving some for serving. Place asparagus lengthwise, separated by 1/4 inch. Spread sun dried tomatoes, then grated cheese on asparagus. Carefully, roll the pork loin until tightly wound. Sprinkle and gently rub salt and pepper over pork. Secure with kitchen string before wrapping bacon horizontally between string sections. Place on rimmed baking sheet lined with parchment. Place in oven and roast for 30 minutes until internal temperature reaches 145 degrees. Remove from oven to rest for at least 15 minutes. The roast will continue cooking while resting but retain its juices. The pork should be a light pink. Slice crosswise before serving and drizzle extra dressing as desired.
DIRECTIONS TO BUTTERFLY PORK TENDERLOIN:
Trim excess fat and remove any silver skin, a tough thin coating routinely found on grocery store pork tenderloin. Holding your knife horizontal to the cutting board, slit the tenderloin lengthwise, not all the way through. Lay it open like a book. Place plastic wrap over pork. Then proceed to pound both sides to 3/4 inch thickness.
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