Tuscan-Stuffed Pork Tenderloin

Make the Stuffing

In a large skillet, heat the 2 tablespoons of butter and a tablespoon of olive oil over medium heat. Once hot and the butter just starts to foam add the shallots. When the shallots begin to take on color, add the garlic and the red pepper flakes. Once fragrant, add the kale, season with salt, and cook for about 5 minutes, just until tender. Remove the kale and set aside in a bowl.

Wipe the pan clean, add a drizzle of olive oil and then add the bacon. Cook the bacon over medium heat until crisp. Once crisp, remove the bacon from the pan and add it to the kale mixture.

Heat the same pan you used for the bacon over medium heat, leaving the bacon drippings. Once hot, add the mushrooms and cook in the bacon drippings until tender (about 2 to 5 minutes). Once cooked, remove the mushrooms and add them to the kale and bacon mixture.

Next, add the orange zest, orange juice, and nuts to the stuffing. Mix until everything is combined. Taste and season with salt as needed. Place the stuffing in the fridge and allow it to cool completely.

Stuffing the Pork

While the stuffing is cooling, butterfly your pork loin. Once butterflied, place a piece of plastic wrap over it, and tenderize the meat until its about 1/4 inch thick. Once tenderized to appropriate thickness, evenly spread the dijon mustard, and then season with salt, pepper, and fennel seeds - See pictures above.

When the stuffing is cooled, evenly spread the stuffing across the pork loin, about the same thickness as the pork itself. Leave 1/2 inch of space between the stuffing and the end of the pork (this prevents the stuffing from leaking out) - See pictures above

Gently, but tightly roll the pork loin. If a little stuff leaks out of the sides, that is fine - See pictures above

Leaving the loin rolled-side down, slide enough pieces of butchers twine under the pork so they’re evenly spread about an inch apart. And then tightly tie each piece of twine to ensure the pork keeps its shape.

Cooking the Pork

Preheat your oven to 400 degrees

Heat a skillet large enough to fit the pork over medium head, and drizzle with olive oil.

Once hot, and the oil is shimmering, sear the pork rolled-side down, until nice and brown (about 2 minutes). Every 2 minutes rotate the pork and ensure all sides are seared and brown.

If you’re using an oven safe pan, place the pan with the pork in the oven and roast until internal temperature reaches 140 degrees. If you’re not using an oven safe plan, place the pork on a sheet tray lined with foil or a wire rack.

Once down, allow the pork to rest for 5 minutes. Cut the pork between each piece of tied butcher twine. This ensure that each individual piece is still tied and won’t come apart.