Stuffed Pork Tenderloin, plus Prosciutto & Pistachios
- Makes 4 - 6 servings
- Prep 20 minutes
- Cook 45 minutes
- Total 1 hour 5 minutes
A mouth watering Italian inspired Stuffed Pork Tenderloin (fillet) stuffed with sausage and mushrooms and wrapped in Italian prosciutto and rolled in pistachios.
This stuffed pork roast is packed with good flavour yet is so simple to make. It's great for prepping ahead so you can serve an impressive and comforting meal to your family and friends without spending all day in the kitchen!
What's the Difference between Pork Loin and Pork Tenderloin?
The loin and tenderloin (also known as pork fillet) are two completely different cuts of pork and it's important not to get them confused as the cooking times will differ.
Pork loin is wide and thick whereas pork tenderloin is long, thin and narrow.
The tenderloin is a more tender cut of meat (known as pork fillet in the UK) and because of this you don't need to cook it as long as you would a pork loin.
If you do it'll dry out and you definitely don't want that, it should be juicy, succulent and good!
How do You Butterfly Pork Tenderloin?
Butterflying a pork tenderloin is not as hard as it may sound.
We butterfly the meat so it's easy to stuff and roll, here are easy step by step photos to guide you through the process, it won't take you longer than 10 minutes (5 minutes with practice).
Place the pork tenderloin (fillet) on a chopping board and start making a cut lengthwise in the middle of the pork (photo 1-2).
Make sure not to cut it all the way through so you can open it like a book (see video for full details).
Place the tenderloin between two sheets of plastic wrap (cling film) and lightly beat with a rolling pin to 1/2 inch thickness (photo 3-4).
The Stuffing
The stuffing for this recipe could not be easier (or more good).
It's a mix of Italian sausages and sauteed mushrooms mixed with fresh parsley, rosemary and a little parmesan!
That's it! easy and tastes good.
How to Make Stuffed Pork Tenderloin with Prosciutto & Pistachios – Step By Step
Prep Work First, put the pistachios in a food processor and blitz to a medium-fine crumb. Be careful not to over blitz or it'll start to turn into a paste (photo 1).
Next, add the olive oil to a skillet or frying pan and add the mushrooms, chopped garlic, parsley and rosemary and saute for 5-7 minutes until soft and any water released has evaporated. Set aside to cool.
Remove the sausage from their casings and mix together with the cooled mushrooms and parmesan in a bowl (photo 2).
Butterfly the pork tenderloin (see step by step photos above and video) and place it in between two sheets of plastic wrap. Lightly bash the pork using a rolling pin until around ½ inch thick.
How to Assemble Pork Tenderloin
Lay out one sheet of plastic wrap on a clean work surface. Lay the prosciutto out in an even layer overlapping each slice by 2 inches. Lay out enough prosciutto to cover the length of the tenderloin with an overlap at each end (photo 3).
Lay the tenderloin on top of the prosciutto layers at the end closest to you and sprinkle the pork with salt. Press the sausage and mushroom stuffing evenly over the tenderloin. Roll the tenderloin away from you keeping it as tight as possible using the plastic wrap to help tighten it (photo 4-6).
At this point you can keep the tenderloin rolled in plastic wrap and store it in the fridge until ready to roast.
If using straight away or when ready lay the pistachios on a baking tray or large plate and roll the tenderloin into the pistachio crumbs pressing lightly so they stick (all of them won't stick) (photos 8-9).
How to Cook it
Pre-heat the oven to 350F (180C).
Drizzle the crumbed tenderloin lightly with olive oil (no more than ½ tbsp) and place on a baking tray.
Cover with foil and roast in the oven for 20 minutes. Remove the foil and roast for a further 20 minutes.
Remove from the oven and let rest for 10 minutes before serving (photo 10).
Top Tips For Prepping Ahead
The great thing about this recipe is that you can prepare the whole tenderloin in advance and keep it in the fridge for 1-2 days before cooking.
This is a great tip for busy weeknights, weekend roasts or when entertaining friends and family.
Another good time-saver is to make two and freeze one (minus the pistachios).
That way you can bring it out the night before, thaw it completely in the fridge (roll in pistachios if desired) and roast when you're ready for dinner.
A completely strees-free and minimal prep dinner that's both comforting and good!
Good Sides and Serving Suggestions
There's nothing better than a home cooked roast served with some creamy and warming mashed potatoes and some green veggies.
You can serve the pork with gravy or we love to drizzle over some brown butter with fried rosemary (heat butter with rosemary in a pan until it turns a golden colour)
If you'd love to try some Italian-inspired sides which are easy and utterly good then here are a few of our recommendations for serving with this stuffed pork tenderloin
- Sauteed Broccolini with Pesto, Pine Nuts & Chilli
- Italian Roast Potatoes – Rosemary And Garlic
- Easy Green Bean Salad with Mustard and Garlic Dressing
- Italian Green Beans In Tomato Sauce
- Fagioli all'uccelletto – Beans in Tomato Sauce
Top Tips for Making this Stuffed Pork Tenderloin Recipe
- Roast the pork tenderloin at 180C (350F). If you're unsure if it's cooked through you can use a meat thermometer to make sure it has an internal temperature of 155F (68C).
- cover the pork with aluminium foil first otherwise the pistachios and prosciutto on the outside may burn.
- rest the pork before serving. We cannot stress this enough, if you cut it straight from the oven it will dry our straight away and the meat will turn tough. All of the beautiful juices will run straight out of it instead of soaking back in.
- If you're not a fan of pistachios or prefer not to use them you can leave them out completely.
- You can also wrap the pork in pancetta or bacon instead of prosciutto.
Ingredients
Makes 4 - 6 servings
- 1 19.5-23 oz pork tenderloin (preferably outdoor bread (550-650g))
- 3 herby sausages
- 8.8 oz / 3 cups mixed mushrooms ((250g) sliced)
- 2 cloves garlic (finely chopped)
- 1 tbsp fresh rosemary (finely chopped)
- 1 tbsp fresh parsley (finely chopped)
- 1 tbsp freshly grated parmesan
- 5.5 oz prosciutto ((156g))
- 1 cup pistachios
- ½ tbsp olive oil
Equipment
- Plastic wrap (cling film)
- Aluminium foil
Method
Prep Work
First, put the pistachios in a food processor and blitz to a medium-fine crumb. Be careful not to over blitz or it'll start to turn into a paste.
Next, add the olive oil to a skillet or frying pan and fry the garlic until fragrant. Add the mushrooms, parsley and rosemary and saute for 5-7 minutes until soft and any water released has evaportated. Set aside to cool.
Remove the sausage from their casings and mix together with the cooled mushrooms and parmesan in a bowl.
Butterfly the pork tenderloin (see step by step photos and video) and place it in between two sheets of plastic wrap. Lightly bash the pork using a rolling pin until around ½ inch thick.
How to Assemble to Pork Tenderloin
Lay out one sheet of plastic wrap on a clean work surface. Lay the prosciutto out in an even layer overlapping each slice by 2 inches. Lay out enough prosciutto to cover the length of the tenderloin with an overlap at each end.
Lay the tenderloin on top of the prosciutto layers at the end closest to you and sprinkle the pork with salt. Press the sausage and mushroom stuffing evenly over the tenderloin.
Roll the tenderloin away from you keeping it as tight as possible using the plastic wrap to help tighten it.
At this point you can keep the tenderloin rolled in plastic wrap and store it in the fridge until ready to roast.
If using straight away or when ready lay the pistachios on a baking tray or large plate and roll the tenderloin into the pistachio crumbs pressing lightly so they stick (all of them won't stick).
Cook
Pre-heat the oven to 350F (180C).
Drizzle the crumbed tenderloin very lightly with olive oil (no more than ½ tbsp) and place on a baking tray.
Cover with foil and roast in the oven for 20 minutes. Remove the foil and roast for a further 20 minutes.
Remove from the oven and let rest for 10 minutes before serving.
Kitchen notes
- Roast the pork tenderloin at 180C (350F). If you're unsure if it's cooked through you can use a meat thermometer to make sure it has an internal temperature of 155F (68C).
- cover the pork with aluminium foil first otherwise the pistachios and prosciutto on the outside may burn.
- rest the pork before serving. We cannot stress this enough, if you cut it straight from the oven it will dry our straight away and the meat will turn tough. All of the beautiful juices will run straight out of it instead of soaking back in.
- If you're not a fan of pistachios or prefer not to use them you can leave them out completely.
- You can also wrap the pork in pancetta or bacon instead of prosciutto.
