Filled Pork Tenderloin

I haven’t posted a new recipe since July. This is because I haven’t made anything notably different, nor tried anything new. A lot of myi recipes are more “methods” that true recipes, as I vary the seasonings to produce different results.

This recipe is like that — I’ve posted recipes like this before. However, Lorraine really liked this combination so I’m documenting it.

Filled Pork Tenderloin

  • 1 pork tenderloin
  • 1/4 tsp salt
  • 1/4 tsp Italian seasoning
  • 1/4 tsp granulated garlic
  • 1/4 cup shredded Mexican style cheese
  • spray oil
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup bread crumbs

Preheat the oven to 350 F.

Remove fat and silverside from the tenderloin. Butterfly it (cut 3/4 of the way through) and open it up. Cover with plastic wrap and gently pound to a uniform 1/4″ thickness with a meat mallet.

Sprinkle with salt (I used paprika salt), Italian seasoning, and garlic. The amounts listed are approximate — I went light on the salt. Sprinkle the shredded cheese in a line down the middle.

Roll the meat up the long way. It helps to pound the meat as thin as possible.

Place in a roasting pan and spray with spray oil to wet the meat. Sprinkle with Parmesan and then with bread crumbs.

Bake for 40 minutes. Let rest 10 minutes, then slice.



I recorded this recipe as Lorraine likes the way it came out. The seasonings and cheeses can be swapped as desired.

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