Stuffed Pork Tenderloin with Caramelized Fennel
 
Prep time
Cook time
Total time
 
A rustic but elegant main and side dish, perfect for all kinds of entertaining and Sunday meals!
Author:
Recipe type: Main course
Cuisine: Mediterranean
Serves: 4
Ingredients
  • For the tenderloin:
  • 5 green onions, sliced
  • 2 mini orange peppers, cored and chopped
  • 6 oz. Cremini mushrooms, sliced
  • 2 garlic cloves, minced
  • 1½ tsp sea salt, divided
  • ½ tsp freshly ground pepper, divided
  • ¼ cup fresh mint (you can also use parsley)
  • 6 TBSP. extra virgin olive oil, divided
  • 1 small, trimmed pork tenderloin, about 1¼ lbs
  • For the fennel:
  • 2 small fennel bulbs (about 1 lb. total)
  • -- sea salt & freshly ground pepper
  • -- extra virgin olive oil
Instructions
  1. Make the tenderloin filling: place a large, oven-safe skillet over medium heat. Once hot, pour 3 TBSPS. of olive oil and add the onions, peppers and mushrooms. Cook for about 5 minutes stirring occasionaly, or until soft and slightly brown. Then, stir in the garlic, season with ½ tsp of the salt and half of the pepper, and the fennel seeds. Sauté for one more minute, mix in the fresh mint and remove from the heat. Transfer to a plate and reserve the skillet to cook the tenderloin.
  2. Prepare the fennel for roasting: while the filling cooks, trim and cut the fennel bulbs into wedges. Season with salt and pepper, toss with olive oil, place in a heavy bottom skillet and set aside.
  3. Trim the tenderloin: place the tenderloin on a cutting board and pat it dry. Using a sharp boning knife, slide it under the connective tissue (silver skin) attached to one side of the tenderloin, and run it in one direction (away from you) to remove it.
  4. Butterfly the tenderloin: slice the whole tenderloin lengthwise, keeping the knife horizontally to the cutting board, making sure not to cut it all the way through. You should be able to open the pork tenderloin like a book so it lies flat in one piece.
  5. Pound the tenderloin: place a piece of plastic wrap over the tenderloin and gently pound it with a meat mallet or, a heavy skillet, so as to achieve an even thickness of about ½", making sure you do not tear through the meat. Place the butterflied tenderloin aside.
  6. Preheat the oven to 400˚F.
  7. Form the tenderloin roll: spread the cooked vegetable mixture evenly over the butterflied tenderloin, leaving about 1" boarder around it. Starting from the long side, start rolling the tenderloin to form a roll and enclose the filling. Secure the roll with kitchen twine or with toothpicks and then season all sides generously with the rest of the salt and pepper.
  8. Cook the tenderloin: set the same oven-safe skillet that you prepared the filling over medium-high heat. Add some more olive oil to the hot skillet and sear the tenderloin roll starting with the toothpick side-down first for about 2 minutes. Continue to sear it on all sides, about 2 minutes per side until nicely browned .
  9. Finish cooking it in the oven: carefully transfer the skillet to the hot oven and cook the tenderloin for about 15 minutes, or until an instant read thermometer registers 145˚F-150˚F. Make sure you test the temperature of the pork and not the filling. Do not over-cook the tenderloin so that it does not dry out.
  10. Rest: remove from the oven and place on a cutting board. Brush some of the pan drippings over the tenderloin and let it rest for 10 minutes. After that, remove the toothpicks, cut it into 1" slices, brush the slices with some more pan dripping and place on a warm serving platter.
  11. Garnish and Serve: sprinkle the tenderloin with more fresh herbs and serve alongside the caramelized fennel and any other side dish you wish, like mashed potatoes and roasted or steamed seasonal vegetables.
Notes
-- Leftovers can be stored in the refrigerator for up to 4 days. To reheat, place slices on the tenderloin in a skillet over medium heat. Add some olive oil and cover with a lid.
-- Two minutes on each side should be enough to reheat the slices!
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/stuffed-pork-tenderloin-with-caramelized-fennel/