Rolled Tenderloin is our family’s favorite pork recipe, crispy on the outside, juicy and tender on the inside. The enchanting aromas it emanates are simply mouthwatering. Roasted to perfection, this best-rolled tenderloin pork recipe is a must-try!
In my family, we try to eat not too much pork. However, when it comes to tenderloin – the softest and tender pork’s part, I simply couldn’t stand to cook it. This elegant, but simple at the same time dish I make on occasions as it needs a little more time to mess with it. It is not complicated, yet if you want it authentic and perfect cooked then you have to follow some of my advice.
I like to make this baked pork tenderloin when I have some guests as it is satisfying, tasty, and looks fancy too. Tenderloin can be stuffed with anything you like, and so this dish gets even better and delicious. It takes some effort and time to make this insanely delish dish, but I promise that it worth any minute.
For today I decided on an easy, but truly aromatic filling made of mustard, garlic, and spices. This is a family-friendly recipe bursting in garlic/butter aroma, coated in a delicious blend of herbs and spices. Rolled pork tenderloin with spices is tasting divine.
You have to try making my recipe as I am convinced that your family will enjoy it, as much as my family does!
What is the difference between pork loin and pork tenderloin?
What is the difference between pork loin and pork tenderloin?Even if pork loin and pork tenderloin are both lean meat of the pig, there is a wide difference between them. First, these two are cut from different parts of the animal. Pork loin is cut from the tissue along the dorsal side of the rib cage. While pork tenderloin, also known as pork tender or pork filet, refers to the muscle along the central spine above the ribs and belly. These two cuts of meat even look different. Pork tenderloin is smaller and thinner, which usually weights from 1 to 1 1/2 lbs. The loin is larger and flatter and weighs from 2 to 5 lbs. Because of the difference in shape, size, and tendency these cuts could NOT be substituted in recipes.
How to trim pork Tenderloin silver skin?
How to trim pork Tenderloin silver skin?I always choose my pork tenderloins carefully and prefer to cook fresh meat ( not frozen), bought from a local butcher that I trust. I am lucky to have it usually removed in the grocery store where I use to buy meat.
To remove the silver skin/fibrous layer use a small sharp knife. Loosen it at the corner under the silver skin and running it in one direction remove it off of the meat.
What temperature should I cook pork Tenderloin?
Making this best pork tenderloin recipe doesn’t require much cooking time. Pork tenderloin is lean meat, the weakest of all pork. A cut of pork tenderloin weighs about a pound and is 3 to 4 inches wide with very little visible fat, so it is more sensitive to cooking.
The perfect internal temperature that tenderloin should rich is 145°F for medium-rare and 160° F for medium. As it is a lean meat it can be easily dry out. If you do not have a meat thermometer to check for doneness than follow tips from the recipe.
How to make Rolled Pork Tenderloin with Herbs?
A Sunday afternoon spent with friends means a perfect day and a culinary treat. Although even sometimes I did not have enough time to prepare sophisticated dishes, I always have in my to-do list an easy and quick to prepare recipes.
Rolled pork tenderloin is one of them – with just a few ingredients, you can turn it into a tasty and appetizing main course or why not, into a romantic or festive dinner.
Grab one cut of tenderloin and remove the silver skin and excess of fat, if needed. Now butterflied the tenderloin, by cutting it lengthwise. Then open it like a book and pound until 1/2″ thick.
Now is time to rub the tenderloin with versatile flavours. First, mix together 1tsp of salt, ¼ tsp black pepper, 2 tsp of smoked paprika, 2 tsp ground coriander, and 3 tbsp of dijon mustard. Then spread evenly over the surface of the flattened tenderloin. Top with about 5 minced cloves of garlic. Now begin rolling the meat as tightly as possible. Put on the roll sides some rosemary and secure the tenderloin by tying with kitchen twine.
Heat on medium heat the skillet with 1 tbsp of olive oil and 2 tbsp of butter. Add 2 spring rosemary and 10 cloves of garlic. Once the oil is hot and garlic browned a little, add tenderloin in the skillet and sear about 2 minutes per side until it turns nicely brown. Don’t think that this browning process is optional! It is important for cooking, and develop special taste properties. Gordon Ramsey explains as clearly as possible – “No colour, no taste”!
So, when the meat is browned pour in ⅓ glass of red wine and simmer for one more minute.
Meanwhile, preheat oven at 400˚F. Transfer the skillet in the oven and bake for 20 minutes. If you use a meat thermometer, it should rich 145-150˚F, as the temperature will increase anywhere from 5-10 degrees as it rests.
What to serve with Rolled Pork Tenderloin with Herbs?
When removing rolled tenderloin from the oven, leave it in the pan to rest for at least 10 minutes. Optionally (and highly recommended) add 3 tbsp of butter over tenderloin. After resting, cut the Rolled Pork Tenderloin into slices about 3-4 cm thick. It is super flavorful and pairs great with any side dishes. Definitely, a fresh colorful salad will be the best option, but you can opt for mashed potatoes, roasted garlic veggies, potato fritters, roasted red peppers, or others.
As for the juice that is left in the skillet don’t let it go to waste! Remove the meat ( and the roasted garlic and rosemary) from the skillet and set aside. Put the skillet over medium heat. Add to meat juice ¼ glass of red wine, 1 tsp of brown sugar, a pinch of salt, a pinch of black pepper, and spring rosemary and thyme. Leave it simmering for 4 minutes. Then strain the sauce into a sauceboat and serve with best Rolled Pork Tenderloin with Herbs.
It was a delight cooking this meat as it was melting in my mouth!
Rolled Pork Tenderloin with Spices
Equipment
- skillet
Ingredients
- 1 - 1 1/2 lb pork tenderloin
- 1 tsp salt
- ¼ tsp black pepper
- 2 tsp smoked paprika
- 2 tsp ground coriander
- 3 tbsp Dijon mustard mild
- 15 garlic cloves
- 4 spring rosemary
- 1 tbsp olive oil
- 2 tbsp butter
Instructions
- Grab one cut of tenderloin and remove the silver skin and excess of fat, if needed. Now butterflied the tenderloin, by cutting it lengthwise. Then open it like a book and pound until 1/2″ thick.
- Mix together 1tsp of salt, ¼ tsp black pepper, 2 tsp of smoked paprika, 2 tsp ground coriander, and 3 tbsp of dijon mustard. Then spread evenly over the surface of the flattened tenderloin. Top with about 5 minced cloves of garlic. Now begin rolling the meat as tightly as possible. Put on the roll sides some rosemary and secure the tenderloin by tying with kitchen twine.
- Heat on medium heat the skillet with 1 tbsp of olive oil and 2 tbsp of butter. Add 2 rosemary twigs and about 10 cloves of garlic. Once the oil is hot and garlic browned a little, add tenderloin in the skillet and sear about 2 minutes per side until it turns nicely brown. Then pour in ⅓ glass of red wine and simmer for one more minute.
- Meanwhile, preheat oven at 400˚F. Transfer the skillet in the oven and bake for 20 minutes.
- When removing rolled tenderloin from the oven, leave it in the pan to rest for at least 10 minutes. Optionally (and highly recommended) add 3 tbsp of butter over tenderloin.
- After resting, cut the Rolled Pork Tenderloin into slices about 3-4 cm thick and pair with your favorite side dish.
