Herbed Pork Tenderloin

So I bought a pork tenderloin this weekend, thinking I could stuff it or butterfly it, well come to find out I bought the wrong kind, I needed to buy a roast, not a tenderloin. Oh well...when the cook makes a mistake it is an opportunity to show your true skill.


1 package of pork tenderloin, this package usually contains two small tenderloins
6 slices of thin prosciutto
3 cloves of garlic, chopped
2 bunch of parsley, chopped
2 tablespoons of  fresh basil, chopped
2 table spoons of fresh oregano, chopped
2 tablespoons of olive oil
Salt and pepper to taste


First thing I did was take the pork out of the package, I trimmed the ends taking about a half of an inch off each end. Then I butterflied each loin. If you don't know how to do this, use You Tube, type in the search "butterfly pork tenderloin". These have many helpful videos. I will start doing mine as soon as I get a stand for my camera. After you do this, salt and pepper the inside of the pork. Arrange the pork end to end, then spread out the prosciutto to connect the two flat pieces of pork. Chop all the other ingredients, the fresh really work here and substituting may change the flavor. After the herbs are chopped down, put in a bowl and add olive oil, stir together then spread out over the pork, coating evenly. Now here comes the tricky part, you are going to make a roll out of this, so just be careful when you come to the second flat piece to continue to roll and it will flow into each other. Your next job is to truss the pork, meaning tying the pork so that it stays in the nice roll you have made, your going to want to tie at least 5 pieces of string up and down the pork. cut all excess string off and set in the fridge for at least 30 minutes.

Preheat oven to 350 degrees, while this is coming to temperature  in a medium sauce pan at medium high heat, put a little oil down and sear all sides of the pork for at least 3 minutes each side. You want a nice caramelization on all sides. Put in the oven for an additional 20 minutes. Take out and let rest for 5-7 minutes.