Stuffed Pork Tenderloin with Caramelized Fennel

Rustic and elegant, this recipe for Stuffed Pork Tenderloin with Caramelized Fennel is surprisingly easy and uncomplicated to make. The filling can be prepared ahead of time and the whole dish can also be assembled earlier in the day, making it very convenient for easy entertaining. This dish is perfect for dinner parties and family Sunday meals as well!

Pork tenderloin is a lean and relatively inexpensive protein with mild flavor.  In this recipe, we combine it with a very flavorful stuffing of caramelized mushrooms, onion and pepper.  Then, we quickly pan-sear it to create a crispy exterior, while at the same time sealing in the juices and keeping the pork moist and tender.

A great side dish that compliments pork so well is caramelized fennel, a delicious and aromatic root vegetable which is full of nutrients and fiber. Once this often-underrated vegetable is roasted, it caramelizes and becomes sweet and tender with a mild anise flavor. Roasted fennel is such an amazing side dish!

Ingredients for Stuffed Pork Tenderloin with Caramelized Fennel

This recipe serves four, but you can easily double it to serve a bigger crowd!  The ingredients for the tenderloin stuffing can be changed based on availability and personal taste. Ingredients such as spinach, sun-dried tomatoes, prosciutto and cheeses can be used in endless combinations.

• Pork tenderloin:  this cut it is more tender than pork loin and cooks faster, so do not substitute pork loin instead
• Green onions: you can also substute for two small shallots
• Mushrooms: I like the earthy flavor of Cremini mushrooms but any other kind of mushrooms is fine
• Garlic: 1-2 cloves
• Peppers:  two, mini orange ones to add some sweetness
• Extra virgin olive oil:  for the vegetables and for searing the tenderloin
• Seasoning: sea salt, freshly ground pepper & fennel seeds.
• Fresh Herbs:  fresh mint (or, fresh parsley)
• Fennel:  I prefer to use two, small bulbs, instead of one large one, as the smaller sized ones tend to be more tender and cook faster

How to prepare the tenderloin for stuffing

1. Place the tenderloin on a cutting board and pat it dry.
2. Remove the silver skin:  using a sharp boning knife, slide it under the skin and run it in one direction (away from you), to remove as much of the silver skin attached to the tenderloin as possible
3. Butterfly the tenderloin:   slice the whole tenderloin lengthwise, keeping the knife horizontally to the cutting board, without cutting all the way through, and open it like a book
4. Pound the tenderloin:  place a piece of plastic wrap over the tenderloin and gently pound it with a mallet, so as to achieve an even thickness of about 1/2″

How to stuff and cook the butterflied tenderloin

1. Make the filling for the tenderloin and allow it to cool.
2. Spread the mixture evenly over the butterflied tenderloin, leaving about 1″ around it without the filling.
3. Start rolling the tenderloin, starting from the long side to enclose the filling.
4. Secure the roll with toothpicks and season all sides generously with salt and pepper.
5. Using the same heavy skillet that you prepared the filling, add a little more olive oil and sear the tenderloin roll on all sides. Finish cooking it in the oven, rest the tenderloin, slice it and serve.

How to prepare and cook the fennel

1. Trim the green stalks and the fennel fronds from the fennel bulbs and then cut the bulbs in half. Remove the hard part of the core of each one and cut each half into wedges about 1″ thick.
2. Season the wedges with salt and pepper and toss them generously with olive oil. Place the wedges on a roasting pan and put them pan in a hot oven. Cook until fork fork tender and the edges are caramelized and lightly brown.  If desired, you can garnish the cooked fennel with some fennel fronds.

What to serve with the stuffed pork tenderloin

You can serve pork tenderloin with a variety of side dishes:  Classic combinations include mashed or roasted potatoes, polenta, roasted vegetables (carrots, sweet potatoes, fennel) and of course, steamed seasonal vegetables (green beans, asparagus or broccoli).

5.0 from 2 reviews

Stuffed Pork Tenderloin with Caramelized Fennel

 

Save Print

Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

A rustic but elegant main and side dish, perfect for all kinds of entertaining and Sunday meals!

Author: Marilena Leavitt

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!

3.5.3240

THANK YOU FOR READING AND FOLLOWING ALONG!

Your support for my blog is greatly appreciated, please consider reviewing and rating my recipes!