Stuffed Pork Tenderloin topped with Pancetta
Stuffed Pork Tenderloin is one of the ultimate comfort foods. As a pork lover, this is tops in my book. The pork is delicious, the pancetta topping cooks up crisp, which adds a crunchy layer of texture, and it presents well too. It looks as though you worked so hard to make this roast, but in reality it is very easy.
As some of you know, this is the first post I have written in quite some time. My family and I were busy moving. We downsized from our home of almost 30 years to an apartment. We moved in just in time to celebrate our first Christmas in our new home, and it was truly wonderful. We spent the day together as a family, and my son and I prepared the entire meal together. This pork tenderloin was the highlight of the meal. We also made from scratch, taglietelle, and an apple tart to finish off the meal. Working with Andrew is always a pleasure. Well enough about us, let’s get to the recipe.
2 1/2 lbs – pork tenderloin (butterflied)
Ground Black Pepper
1/2 tsp. Herbes de Provence
4 oz. Baby Spinach
Bread Stuffing (see below)
Ingredients for Stuffing:
1 1/2 cups italian seasoned bread crumbs
3/4 cup grated Pecorino Romano Cheese
1/2 tsp. Garlic Powder
1/2 tsp. Herbes de Provence
2 tbls. Olive oil
1/2 tsp. Ground black pepper
1/4 cup Fresh Parsley
3 tbls. water
In a medium sized bowl, combine all the ingredients and 2 tablespoons of water. Mix well. Add more water a little at a time until the mixture is moist, but not wet, and holds together when you squeeze it in your hand.
It should hold together in your hand
Set aside until you prepare the pork tenderloin.
Let’s prepare the pork . . .
When you buy the tenderloin, ask the butcher to butterfly it for you. Before you stuff it, use a mallet or small heavy bottomed pot to pound it out a little just to make an even thickness throughout.
Sprinkle both sides of the pork with salt, black pepper, and the Herbes de Provence. Spread the bread crumb stuffing over the pork, leaving a small border around the edges. Drizzle a little olive oil if you think it needs it.
Top off with spinach and sprinkle with a little salt (optional). Now it is time to roll it up into a log.
Start at one end with both hands and roll tight. Continue to roll being careful to keep all the stuffing inside by tucking it in on the sides as you go.
Top off the tenderloin with thin slices of Pancetta, overlapping the slices as you go down the length of the roll.
Use butcher’s twine to tie the rolled tenderloin before roasting it. There are several ways to tie the twine, but I find it difficult to explain in writing how to do it, so I have supplied this link to various Youtube videos that do just that.
Drizzle a little oil on the bottom of a roasting pan and place the roast in the pan. Bake in a preheated 375° oven for about 45 minutes or until the internal temperature reaches 145°. All ovens are different, so I suggest you start checking the internal temperature at the 35 minute mark. If it needs more time don’t worry. As long as the internal temperature comes up to 145° it will be moist and delicious.
Let the roast rest about 4-5 minutes before slicing it, then serve immediately.
Makes 6 servings.