Key Ingredients for Success

This exquisite Italian-style stuffed pork tenderloin requires just 7 core ingredients, beautifully divided into two main components: the savory pork wrapped in prosciutto and the vibrant sundried tomato pesto stuffing. Each element plays a crucial role in creating a symphony of flavors and textures.

You’ll find detailed quantities and complete instructions in the recipe card below.

• Pork Tenderloin: This star ingredient, also known as pork fillet, is a long, lean, boneless cut from the pig’s spine. Its tender nature makes it perfect for stuffing and quick roasting. It’s vital to distinguish it from pork loin, which is a much thicker cut of meat and thus unsuitable for this recipe’s cooking method and stuffing technique.
• Prosciutto: The delicate, salty, and slightly sweet flavor of prosciutto is a game-changer when wrapped around the pork tenderloin. It not only adds a layer of rich taste but also helps to keep the meat incredibly moist during cooking. If prosciutto isn’t available, thinly sliced pancetta makes an excellent alternative, or for a different profile, consider finely sliced good quality ham or even streaky bacon.
• Sundried Tomatoes: Opt for sundried tomatoes packed in oil. The oil itself is highly flavorful and will be incorporated into the pesto, adding depth and richness. These intensely flavored tomatoes provide a wonderful sweet and tangy contrast to the savory pork.
• Macadamias: As with many traditional pestos, this recipe features nuts, specifically macadamia nuts. Their creamy texture and subtle sweetness perfectly complement the robust flavors of the sundried tomatoes and garlic. Pine nuts are a classic substitute, or you could experiment with cashews or even walnuts for a slightly different nutty profile.
• Garlic: Fresh garlic is non-negotiable for this pesto. Its pungent aroma and sharp taste are essential for building the authentic Italian flavor profile. Avoid pre-minced or powdered garlic for the best results.
• Parmesan Cheese: A small amount of high-quality Parmesan (ideally Parmigiano-Reggiano) adds a crucial salty, umami kick to the pesto. Its sharpness balances the sweetness of the sundried tomatoes. Steer clear of the pre-grated, shelf-stable variety, as it lacks the complex flavor and texture of fresh Parmesan.
• Italian Herbs: A blend of dried Italian or Tuscan herbs provides the necessary aromatic “zing” to cut through the richness of the other ingredients. These blends typically include oregano, basil, thyme, and rosemary, which are quintessential to Italian cooking.

This versatile sundried tomato pesto isn’t limited to pork tenderloin! It also pairs wonderfully with chicken breast, though cooking times will need to be adjusted based on the size of the chicken. A large stuffed chicken breast, for instance, typically takes around 20-25 minutes to cook.

You can also adapt this recipe for a larger cut, such as a pork loin (remember, this is different from tenderloin and a much bigger piece of meat). If using pork loin, expect a longer cooking time of approximately an hour, and it would be best prepared in a roasting pan.

Preparing Your Pork Tenderloin: Trimming the Silverskin

Most pork tenderloins come with a tough, silvery strip of connective tissue called silverskin running along the top. This membrane doesn’t break down during cooking and can make the meat chewy, so it’s essential to remove it. Fortunately, trimming silverskin is a quick and simple task that requires no special skills.

To begin, lay your pork tenderloin flat on a sturdy chopping board, positioning the silverskin strip facing upwards. Using a small, sharp knife, carefully slide the tip just underneath the leading edge of the silverskin. Once you have a small piece to grip, hold it firmly with one hand while gently pushing the knife along underneath the silverskin, keeping the blade angled slightly upwards to avoid cutting into the tender meat (refer to **photo 1, below** for a visual guide). Work slowly and steadily, allowing the knife to separate the silverskin from the pork until it’s completely removed.

Step-by-Step Guide to Stuffed Pork Tenderloin Perfection

For precise quantities and comprehensive instructions, consult the recipe card below.

1. Arrange the Prosciutto Foundation: Begin by laying a sheet of baking paper on a large baking sheet. Carefully separate 7-8 slices of prosciutto and arrange them, slightly overlapping along their longest edge. Your goal is to create a prosciutto layer that is roughly the same length as your pork tenderloin and about three times its width. This will serve as a flavorful and protective wrap for the pork (**photo 2**).
2. Prepare the Pork Pocket: Place the trimmed pork tenderloin on the long edge of the prosciutto layer, positioned closest to you. Using a sharp knife, carefully slice three-quarters of the way into the pork along its entire length. Ensure you leave both ends intact to create a deep pocket for the stuffing. There’s no need to flatten the pork; simply create a cavity for the pesto (**photo 3**).
3. Craft the Sundried Tomato Pesto: In a small electric blender or food processor, combine the drained sundried tomatoes, macadamia nuts, fresh garlic, grated Parmesan cheese, dried Italian herbs, and the reserved oil (or extra virgin olive oil). Blend these ingredients until a deliciously chunky paste forms. If the nuts are too large, you can transfer the mixture to a chopping board and give it a final chop with your knife.
4. Stuff the Tenderloin: Generously press all of the prepared sundried tomato pesto into the cavity you created in the pork tenderloin. Make sure the pesto is spread evenly and firmly packed along the entire length. Gently pull the edges of the pork together; it won’t fully close, but aim to bring them closer to encase the stuffing (**photo 4**).
5. Roll into Perfection: Using the edge of the baking paper, carefully roll the pork and its prosciutto wrap away from you, creating a neat, tight log. Continue rolling until the pork is completely enveloped by the prosciutto layer (**photo 5 & 6**). The prosciutto acts as a natural, edible kitchen twine, holding everything together while adding incredible flavor and helping to keep the pork moist.
6. Roast to Golden Brown: Transfer the wrapped pork tenderloin, still on the baking paper, to a baking tray or roasting pan. Roast in a preheated oven for approximately 30 minutes, or until the pork is cooked through and the prosciutto is beautifully crisp.

There’s no need to add extra salt to the pork before cooking, as both the prosciutto and the Parmesan cheese in the pesto provide ample seasoning. However, feel free to add a generous grinding of fresh black pepper to enhance the flavors.

Achieving Optimal Doneness: Cooking Times for Stuffed Pork Tenderloin

Pork tenderloin, being a lean and relatively thin cut, cooks quite quickly, making it a fantastic option for a speedy yet impressive meal. To ensure perfect doneness, preheat your oven to a hot 220°C (425°F) or 200°C (400°F) for fan-assisted ovens. Roast the stuffed tenderloin for approximately 30 minutes.

For the safest and most accurate cooking, we highly recommend using a reliable meat thermometer. Pork is considered safe to eat when it reaches an internal temperature of 63°C (145°F). When checking the temperature, insert the thermometer into the thickest part of the pork, being careful to avoid piercing the pesto stuffing, which would give an inaccurate reading. After removing from the oven, allow the tenderloin to rest for 10 minutes, loosely covered with foil. This resting period is crucial as it allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor.

Complementary Sides for Your Stuffed Tenderloin

This prosciutto-wrapped stuffed pork tenderloin is a versatile main course that pairs beautifully with a wide array of side dishes. Its rich, savory flavors make it a perfect companion for both hearty and light accompaniments.

• Creamy Starches: It’s absolutely delicious served alongside our fluffy mashed potatoes, which absorb the flavorful pan drippings beautifully. A creamy orzo dish also makes a fantastic, elegant pairing.
• Hearty Potatoes: For those who prefer a crisper texture, this tenderloin works wonderfully with crunchy roast potatoes or even simple roasted new potatoes tossed with herbs.
• Fresh Salads: To balance the richness of the pork, a light and zesty salad is an excellent choice. Our easy Parmesan and rocket salad (arugula) with a simple vinaigrette offers a peppery contrast. A classic Caesar salad or a fresh garden salad would also be superb.
• Warm Vegetable Dishes: Creamy vegetable bakes, like our creamy broccoli cheese bake, offer a comforting and hearty side. Alternatively, simple sautéed spinach with garlic and mushrooms or roasted asparagus spears are quick, healthy, and delicious options.
• Pasta Sides: A basic creamy pasta, lightly dressed with olive oil, garlic, and a touch of Parmesan, would also complement the Italian flavors of the main dish.

Serving Size and Storage Solutions

A single stuffed pork fillet, typically weighing around 450-500g (1 lb – 1.1 lb), is perfectly sized to generously feed four people. This makes it an ideal choice for both intimate dinners and larger gatherings, as the recipe is incredibly easy to double or even triple to accommodate more guests. We love presenting it on a large platter, perhaps with a mound of mashed potatoes on the side, allowing everyone to help themselves.

As mentioned in our tips, this recipe shines with its make-ahead potential. The entire tenderloin, stuffed and wrapped but unroasted, can be prepared the day before and stored on a plate, tightly covered with plastic wrap, in the refrigerator. This allows for quick roasting when it’s time to serve.

Should you be fortunate enough to have any leftovers, they reheat exceptionally well. We recommend reheating them in the oven at 180°C (350°F) for approximately 10 minutes, or until warmed through. For the best results, only slice the amount of pork you intend to serve immediately. Reheating larger portions or thicker slices helps retain moisture better than reheating thin, individual slices.

More Delicious Recipes to Explore

If you enjoyed this incredible pork tenderloin recipe, you’ll be thrilled with these other flavorful dishes that are perfect for your next meal:

• Chimichurri Pork Tenderloin: A vibrant, herb-packed dish that brings a South American flair to your table.
• Oven Baked Pork Chops with Potatoes: A comforting and complete meal, all cooked on one pan for easy cleanup.
• Bacon-Wrapped Beef Tenderloin: For beef lovers, this luxurious cut wrapped in crispy bacon is always a winner.
• Prosciutto Wrapped Chicken: Another fantastic way to use prosciutto, keeping chicken breast juicy and flavorful.

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Stuffed Pork Tenderloin (Wrapped in Prosciutto)

Yield:

4
servings

Prep Time:

15
minutes

Cook Time:

30
minutes

Total Time:

45
minutes

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Rate
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Video

A video demonstrating the preparation of this Stuffed Pork Tenderloin recipe would typically appear here.

Ingredients

• 
  ▢
  
  
  1
  whole pork tenderloin, roughly 500g / 1.1lb

• 
  ▢
  
  
  7-8
  slices
  prosciutto

• 
  ▢
  
  
  ⅓
  cup
  sundried tomatoes, drained but keep the oil, slightly packed
  (70g / 2.5oz)

• 
  ▢
  
  
  1
  small clove garlic, minced

• 
  ▢
  
  
  ¼
  cup
  macadamias
  (40g / 1.4oz)

• 
  ▢
  
  
  1 ½
  tablespoons
  finely grated parmesan, slightly packed
  (8g / 0.3oz)

• 
  ▢
  
  
  ¼
  teaspoon
  dried Italian herbs

• 
  ▢
  
  
  2
  tablespoons
  oil from the sundried tomato jar (or extra virgin olive oil)

For best results, always weigh ingredients where a weight is provided

Equipment

• 
  ▢
  
  

  Blender or food processor. A spice grinder works great too.

• 
  ▢
  
  

  Baking sheet or roasting pan

• 
  ▢
  
  

  Sharp knife

Instructions

• Preheat your oven to 220°C/425°F (200°C fan-assisted).
• On a sheet of baking paper, lay out 7-8 slices of prosciutto, overlapping each by about one-third. Arrange them to be roughly the same length as your pork tenderloin.
• Place the pork tenderloin onto the prosciutto, perpendicular to the slices. If one end of the pork is significantly thinner, fold it over slightly to ensure a more even thickness across the whole tenderloin.
• Carefully cut a slit along the entire length of the tenderloin, ensuring you leave both ends intact to form a pocket for the stuffing.
• To prepare the pesto, combine the sundried tomatoes, macadamias, Parmesan, minced garlic, Italian herbs, and oil in a small blender or food processor. Blend until you achieve a slightly chunky pesto consistency. If the nuts aren’t finely chopped enough, transfer the mixture to a chopping board and finish chopping with a knife.
• Firmly and evenly press all of the pesto mixture into the prepared slit in the pork. Gently pull the edges of the pork together slightly, then turn the pork so the opening is facing downwards onto the front edge of the prosciutto.
• Using the baking paper as an aid, roll the pork tenderloin up tightly, completely enclosing it in the prosciutto. Then, gently pull it back to the middle of the baking paper. Lift the entire package, using the paper, onto a baking tray or roasting pan.
• Roast for 30 minutes. Once roasted, remove from the oven and allow it to rest for 10 minutes, covered loosely with foil, before slicing.
• Slice the pork into thick medallions and be sure to generously drizzle all the delicious pan juices over the top before serving.
• We would love to hear from you! Please take a moment to leave a comment & rating below. Your feedback is greatly appreciated and helpful.

Notes

1. It is important to remember that pork tenderloin is distinct from pork loin. Pork tenderloin is a long, thin cut of meat that serves approximately 4 people. Pork loin is a much larger cut and will require a considerably longer cooking time.

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Calories:

350
kcal

Author:
Marie Roffey

Course:
Dinner, Main Meal

Cuisine:
Italian, World, European

Have you tried this recipe?
Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.