Stuffed Pork Tenderloin

Stuffed Pork Tenderloin with Prosciutto & Pistachios recipe courtesy of In the Rustic Kitchen

Ingredients

1 19.5-23 oz pork tenderloin preferably outdoor bread (550-650g)

3 herby sausages

8.8 oz / 3 cups mixed mushrooms (250g) sliced

2 cloves garlic finely chopped

1 tbsp fresh rosemary finely chopped

1 tbsp fresh parsley finely chopped

1 tbsp freshly grated parmesan

5.5 oz prosciutto (156g)

1 cup pistachios

½ tbsp olive oil

Instructions

Prep Work

First, put the pistachios in a food processor and blitz to a medium-fine crumb. Be careful not to over blitz or it’ll start to turn into a paste.

Next, add the olive oil to a skillet or frying pan and fry the garlic until fragrant. Add the mushrooms, parsley and rosemary and saute for 5-7 minutes until soft and any water released has evaportated. Set aside to cool.

Remove the sausage from their casings and mix together with the cooled mushrooms and parmesan in a bowl.

Butterfly the pork tenderloin (see step by step photos and video) and place it in between two sheets of plastic wrap. Lightly bash the pork using a rolling pin until around ½ inch thick.

How to Assemble to Pork Tenderloin

Lay out one sheet of plastic wrap on a clean work surface. Lay the prosciutto out in an even layer overlapping each slice by 2 inches. Lay out enough prosciutto to cover the length of the tenderloin with an overlap at each end.

Lay the tenderloin on top of the prosciutto layers at the end closest to you and sprinkle the pork with salt. Press the sausage and mushroom stuffing evenly over the tenderloin.

Roll the tenderloin away from you keeping it as tight as possible using the plastic wrap to help tighten it.

At this point you can keep the tenderloin rolled in plastic wrap and store it in the fridge until ready to roast.

If using straight away or when ready lay the pistachios on a baking tray or large plate and roll the tenderloin into the pistachio crumbs pressing lightly so they stick (all of them won’t stick).

Cook

Pre-heat the oven to 350F (180C).

Drizzle the crumbed tenderloin very lightly with olive oil (no more than ½ tbsp) and place on a baking tray.

Cover with foil and roast in the oven for 20 minutes. Remove the foil and roast for a further 20 minutes.

Remove from the oven and let rest for 10 minutes before serving.

Notes

• Roast the pork tenderloin at 180C (350F). If you’re unsure if it’s cooked through you can use a meat thermometer to make sure it has an internal temperature of 155F (68C).
• Make sure to cover the pork with aluminium foil first otherwise the pistachios and prosciutto on the outside may burn.
• Make sure to rest the pork before serving. I cannot stress this enough, if you cut it straight from the oven it will dry our straight away and the meat will turn tough. All of the beautiful juices will run straight out of it instead of soaking back in.
• If you’re not a fan of pistachios or prefer not to use them you can leave them out completely.
• You can also wrap the pork in pancetta or bacon instead of prosciutto.