Stuffing a pork tenderloin is easier than you might think, and it is a terrific party dish. Don't rule it out for a weeknight, though, because both roast and potatoes can be prepared in less than an hour. Instead of tying it together with string, here you wrap it in bacon, an added bonus for bacon lovers everywhere.
Start by making a stuffing with fennel, onions, and fresh herbs. Pulse a slice of torn bread — fresh or day-old is fine — in a food processor until it is reduced to coarse, soft crumbs. In fact, the frugal cook would make more than is needed if an excess of bread is headed for the trash bin. The crumbs can be enclosed in a plastic bag and stored in the freezer for up to a month, handy for topping gratins or baked fish.
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Long, thin pork loins weigh a little more than 1 pound, and by themselves can be a bit on the bland side. But slit them down the middle, pound them slightly to flatten them, and fill them with an herb-y filling and you have something to write home about. The bacon wrapping adds flavor and moisture to the meat, too. Roast a tray of small potatoes in the oven at the same time, and dinner is all set.
Serves 4
2 | tablespoons olive oil |
¼ | medium onion, finely chopped |
½ | fennel bulb, finely chopped |
1 | tablespoon chopped fresh rosemary |
1 | tablespoon chopped fresh thyme |
½ | cup coarse fresh breadcrumbs |
Salt and pepper, to taste | |
1 | pork tenderloin (about 1 to 1¼ pounds) |
8 | to 10 strips of bacon (about 12 ounces) |
1. Set the oven at 450 degrees. Have on hand a rimmed baking sheet.
2. In a skillet over medium heat, heat the oil. Add the onion and fennel and cook for 5 to 7 minutes, or until softened. Stir in the rosemary and thyme and cook for 30 seconds longer. Remove the pan from the heat and stir in the breadcrumbs, salt, and pepper. Set aside to cool briefly.
3. Cut a deep lengthwise slit down the center of the tenderloin. Open it up like a book. Cover with a piece of plastic wrap, and with a mallet or rolling pin, gently pound it until it is of an even thickness. Spread the stuffing in a line along the center of the meat. Bring the edges together to return the meat to its original shape. Secure with toothpicks.
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4. Wrap the bacon slices around the meat, overlapping them slightly. Remove the toothpicks as you work. Place the tenderloin seam side down on the baking sheet. Bake for 20 to 25 minutes, or until an instant read thermometer inserted into the center of the meat registers 150 degrees and the bacon browns and crisps. Let rest for 10 minutes, and cut into slices.
POTATOES
1½ | pounds small red or yellow potatoes, halved |
2 | tablespoons olive oil |
1 | teaspoon dried thyme |
Salt and pepper, to taste |
1. Set the oven at 450 degrees. On a rimmed baking sheet, mound the potatoes. Drizzle with the oil. With your hands, rub the oil into the potatoes so they are completely coated.
2. Sprinkle with the thyme, salt, and pepper and toss together. Spread on the baking sheet with the cut sides down. Bake for 20 to 25 minutes, or until tender and golden brown.
Sally Pasley Vargas
Sally Pasley Vargas can be reached at sally.p.vargas@gmail.com.