Stuffed and Rolled Pork Tenderloin

Ingredients

• 1 pork tenderloin
• 0.5 bunches flat-leaf parsley , chopped
• 0.33 cups bread crumbs
• 0.25 cups dried currants
• 3 cloves garlic , minced
• 2 sprigs fresh rosemary , chopped
• 1 egg
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1.5 teaspoons ground black pepper
• 1 pinch cayenne pepper
• salt and ground black pepper to taste

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Remove flap of meat at wider end of tenderloin and trim last 2 inches off narrow end; chop trimmings and reserve.

3. 3

   Place tenderloin with a short end toward you. Cut into tenderloin with knife parallel to cutting board about 1-inch from bottom (in the middle) along entire length of one long edge of tenderloin; continue cutting stopping about 1/2-inch from other long edge, without cutting all the way through. Open tenderloin like a book. Cut a few shallow slashes in the flattened meat, being careful not to cut all the way through.

4. 4

   Cover flattened tenderloin with heavy plastic; pound with the smooth side of a meat mallet to about a 1/2-inch thickness. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.

5. 5

   Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing well-combined.

6. 6

   Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long edges. Roll up tenderloin, ending at the 2-inch border; tie with twine to secure shape. Season tenderloin on all sides with salt and black pepper.

7. 7

   Heat an oven-safe skillet on stovetop over high heat until hot. Add tenderloin; cook until browned, 3 to 4 minutes per side.

8. 8

   Cook in the preheated oven until tenderloin slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.