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