Rolled Pork Loin with Sweet Pepper and Fennel Stuffing
The scent of roasted fennel and savory herbs fills the kitchen, signaling a meal of substance. This rolled pork tenderloin hides a colorful heart of sweet peppers and onions, revealing its complexity only when sliced. It requires a bit of patience to pound and tie the meat, but the result is a centerpiece worthy of a Sunday gathering. The lemon-pepper crust adds a bright, sharp finish that cuts through the richness of the savory interior.
Yields: 8 to 10 servings | Prep Time: 35 minutes | Cook Time: 45 minutes | Temperature: 325°F
Ingredients
- 3 small sweet red or yellow peppers
- 3/4 cup finely chopped onion
- 3/4 cup finely chopped celery
- 1 1/2 teaspoons dried thyme, crushed
- 3/4 teaspoon garlic salt
- 3/4 teaspoon red pepper
- 3/4 teaspoon paprika
- 3 tablespoons vegetable oil
- 2 lbs. pork tenderloins
- 1 1/2 tablespoons fennel seeds, crushed
- 1 1/2 tablespoons lemon-pepper seasoning
Instructions
- Sauté: Finely chop the peppers, onion, and celery. In a skillet, heat the vegetable oil and sauté the vegetables along with the thyme, garlic salt, red pepper, and paprika until they are tender. Set aside to cool slightly.
- Butterfly: Slice each pork tenderloin lengthwise down the center, cutting deep enough to open it like a book but not all the way through the bottom.
- Flatten: Place each tenderloin between sheets of heavy-duty plastic wrap. Using a meat mallet, pound the meat until it forms a rectangle roughly 12 x 8 inches in size with an even thickness.
- Fill: Spoon one-third of the pepper mixture onto each tenderloin. Spread the mixture evenly, leaving about a 1/2-inch border around the sides.
- Roll: Roll up the tenderloin jelly-roll fashion, starting from the short side.
- Secure: Tie the rolled meat with heavy kitchen string at 1 1/2-inch intervals to hold the shape. Repeat this process with the remaining tenderloins and pepper mixture.
- Season: Combine the crushed fennel seeds and lemon-pepper seasoning. Rub this mixture generously onto the top and sides of the tied tenderloins.
- Bake: Place the rolls seam side down on a lightly greased rack in a shallow roasting pan. Bake uncovered at 325°F for 45 minutes, or until the meat is fully cooked.
- Rest: Let the meat stand for 10 minutes to allow the juices to redistribute. Remove the strings before slicing and serving.
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Savory Stuffed Pork Tenderloin
A savory rolled pork tenderloin stuffed with sautéed sweet peppers, onions, and celery. Seasoned with fennel and lemon-pepper for an elegant main dish.
Ingredients
Instructions
Sauté:
-
Finely chop the peppers, onion, and celery.
-
In a skillet, heat the vegetable oil and sauté the vegetables along with the thyme, garlic salt, red pepper, and paprika until they are tender.
-
Set aside to cool slightly.
Butterfly:
-
Slice each pork tenderloin lengthwise down the center, cutting deep enough to open it like a book but not all the way through the bottom.
Flatten:
-
Place each tenderloin between sheets of heavy-duty plastic wrap.
-
Using a meat mallet, pound the meat until it forms a rectangle roughly 12 x 8 inches in size with an even thickness.
Fill:
-
Spoon one-third of the pepper mixture onto each tenderloin.
-
Spread the mixture evenly, leaving about a 1/2-inch border around the sides.
Roll:
-
Roll up the tenderloin jelly-roll fashion, starting from the short side.
Secure:
-
Tie the rolled meat with heavy kitchen string at 1 1/2-inch intervals to hold the shape.
-
Repeat this process with the remaining tenderloins and pepper mixture.
Season:
-
Combine the crushed fennel seeds and lemon-pepper seasoning.
-
Rub this mixture generously onto the top and sides of the tied tenderloins.
Bake:
-
Place the rolls seam side down on a lightly greased rack in a shallow roasting pan.
-
Bake uncovered at 325°F for 45 minutes, or until the meat is fully cooked.
Rest:
-
Let the meat stand for 10 minutes to allow the juices to redistribute.
-
Remove the strings before slicing and serving.
