Imagine cutting into a perfectly golden-brown pork tenderloin, revealing a stunning orzo pasta stuffing that's bursting with herb-infused flavors. This isn't just another dinner recipe - it's a culinary adventure that transforms an ordinary weeknight meal into a restaurant-worthy experience. Prepare to impress your family and friends with a dish that looks complex but is surprisingly simple to create, combining the tender juiciness of perfectly cooked pork with a delightful Mediterranean-inspired stuffing.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pork tenderloin
- 1 cup orzo pasta
- 1/2 cup breadcrumbs
- 1/4 cup parmesan cheese
- 1 tablespoon mixed herbs (thyme, rosemary, oregano)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Pat the pork tenderloin dry with paper towels and season generously with salt and pepper on all sides.
- Cook orzo pasta in salted boiling water according to package instructions until al dente, typically 8-10 minutes. Drain and rinse with cold water to stop cooking.
- In a mixing bowl, combine cooked orzo, breadcrumbs, grated parmesan cheese, and mixed herbs. Mix thoroughly and season with salt and pepper.
- Butterfly the pork tenderloin by making a lengthwise cut about 3/4 through the meat, creating a flat surface that can be opened like a book.
- Spread the orzo pasta mixture evenly over the opened tenderloin, then carefully roll and tie with kitchen twine to secure the stuffing inside.
- In a large oven-safe skillet, sear the stuffed tenderloin over medium-high heat for 2-3 minutes on each side to develop a golden brown crust.
- Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove from oven, tent with foil, and let rest for 10 minutes before slicing and serving.
Tips
- Pat the pork tenderloin completely dry before seasoning to ensure a perfect golden sear.
- Use a meat thermometer to check the internal temperature - 145°F is the sweet spot for juicy, perfectly cooked pork.
- Let the meat rest for at least 10 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness.
- Choose fresh herbs if possible for the most vibrant flavor in your herb mixture.
- If you don't have kitchen twine, you can secure the roll with toothpicks or carefully tuck the edges under.
- For an extra crispy exterior, consider broiling for 1-2 minutes after roasting if the crust isn't golden enough.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 30g
Fat: g
Saturated Fat: g
Cholesterol: 70mg
