Prosciutto, Mozzarella & Sage Pesto Stuffed Pork Tenderloin
This took more like an hour in the oven since I actually rolled mine rather than the original recipe where she basically halved the meat.
- One pork tenderloin, about 1½-2 pounds
- 1 bunch fresh sage
- 6 sprigs fresh rosemary
- 15 sprigs fresh thyme
- 4 cloves garlic
- 6 TBS olive oil, divided
- sea salt and pepper
- 6-8 thin slices of prosciutto
- 6 thin slices fresh mozzarella
- Butterfly the tenderloin – slice the tenderloin in half down one of the long sides, stopping a ½ inch before you’ve cut all the way through. Open the tenderloin like a book. Use a meat mallet or rolling pin to pound the tenderloin until it has a thickness of ½ inch all over.
- Remove the leaves from the sage, rosemary, and thyme. Place the herb leaves in a food processor with the garlic and 3 TBS of the olive oil. Pulse the herbs until a finely minced rub is formed. Season the herb mixture with salt and pepper.
- Rub one half of the herb mixture on the inside of the prepared pork tenderloin. Top with slices of mozzarella, slightly overlapping, and then with slices of prosciutto. Carefully roll the pork tenderloin up as you would a jelly roll, tucking the filling back in as needed. Use butcher’s twine to tie the pork into a roll, using 1 piece of twine every two inches. Rub the remaining half of the herb mixture on the outside of the pork and marinate the pork in the fridge for at least 8 hours.
- Preheat the oven to 375 degrees F. Heat the remaining 3 TBS of olive oil in a dutch oven or other oven-proof skillet. Brown the pork on all sides, then place the dutch oven in the preheated oven. internal temperature reaches 145°F when an instant-read thermometer is inserted into the thickest part of the meat (not the filling), about 20-30 minutes. Remove the pork from the oven and let rest for 10 minutes, then slice and serve.