Stuffed Pork Tenderloin

Stuffed Pork Tenderloin by

Sweet Memories


Shopping List

  • 1 1⁄2 boneless pork shoulder
  • 1-2 Tbsp olive oil
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 Tbsp rosemary, chopped
  • 4 cloves garlic, minced
  • 1 large orange, zested and juiced
  • 2 tsp fennel seeds, crushed
  • 1⁄2 cup Panettone bread, cubed
  • 6 5-inch pieces kitchen twine.


  • Set oven to 450°. Place pork tenderloin on a work surface.
  • Using a sharp knife, butterfly the meat by making lengthwise cut, slicing down but not cutting all the way through.
  • Open the meat flat along the cut. Drizzle meat with olive oil and generously season with salt, pepper, rosemary, fennel, orange zest and juice, bread cubes, and garlic.
  • Press seasoning with your hand and roll the meat. Secure by tying the roast in several places with kitchen twine. Season outside with additional salt and pepper.
  • Lightly grease a baking dish with olive oil and place the meat in the dish.
  • Drizzle with a little more olive oil and rub over the surface of the meat.
  • Place the baking dish in the oven and roast for 15 minutes.
  • Then reduce the heat to 350°F and continue cooking until the internal temperature is 145°F using a meat thermometer.
  • Remove from oven and cover with foil; let rest for 7 minutes.
  • Place the roast on a cutting board, remove twine, slice, and serve.