Pork tenderloin butterflied, filled with olive tapenade, blue cheese and thyme, rolled, seared and roasted, then served with a Dijon, honey and white wine pan sauce. Serves 6 to 8.
This is a dinner-party main that is easier than it looks. Pork tenderloin is opened up and pounded thin, spread with briny olive tapenade, blue cheese and fresh thyme, then rolled into a neat spiral and tied.
After a hard sear on the stovetop the rolls finish in the oven, and while they rest the skillet becomes a quick pan sauce of shallots, white wine, Dijon mustard, honey, lemon and butter. Slice the pork into rounds to show off the filling.
Ingredients
Pork
3 pounds pork tenderloin (usually 2 or 3 whole tenderloins)
Kosher salt and fresh cracked pepper to taste
1 cup prepared olive tapenade
1/2 cup crumbled blue cheese
3 tablespoons minced fresh thyme
3 tablespoons canola oil
1/2 cup all-purpose flour
Pan sauce
1 tablespoon canola oil
3 shallots, minced
1 cup dry white wine
1 1/2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons lemon juice
6 tablespoons cold unsalted butter, cut into pieces
2 tablespoons minced fresh parsley
Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.
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Instructions
Heat the oven. Preheat the oven to 400°F (200°C).
Butterfly the pork. Make a lengthwise cut down each tenderloin about three-quarters of the way through. Open it like a book to form a rectangle.
Pound. Place each tenderloin between two sheets of plastic wrap and pound it to an even thickness of about 1/4 to 1/2 inch. Remove the plastic and season both sides with salt and pepper.
Fill. Spread the tapenade over two-thirds of each piece, leaving about 1/2 inch clear at the edges. Sprinkle the blue cheese and thyme over the tapenade.
Roll and tie. Starting from the filled side, roll each tenderloin firmly toward the plain side without squeezing the filling out. Secure with toothpicks or butcher's twine.
Sear. Heat 3 tablespoons canola oil in a large ovenproof skillet over medium-high heat until it begins to smoke. Lightly dredge each roll in flour and shake off the excess. Sear until golden brown on all sides, about 6 minutes.
Roast. Move the skillet to the oven and roast for 20 to 22 minutes, until the thickest part of the meat reads at least 145°F. Many cooks take it to 160°F for well done. Transfer the pork to a board and let it rest in a warm place.
Make the pan sauce. Return the skillet to medium-high heat, using an oven mitt on the hot handle. Add 1 tablespoon oil and the shallots and cook until translucent, 1 to 2 minutes. Pour in the wine and boil until reduced by half, scraping up the browned bits. Whisk in the mustard, honey and lemon juice until smooth.
Finish with butter. Take the pan off the heat and quickly whisk in the cold butter a few pieces at a time until melted and glossy. Stir in the parsley and season with salt and pepper.
Slice and serve. Remove the twine or toothpicks, slice the pork into rounds and serve with the sauce.
Nutrition per serving (estimated)
600Calories
18 gCarbohydrates
2 gFiber
16 gNet carbs
45 gProtein
36 gFat
Estimated per serving, based on 7 servings (the recipe serves 6 to 8), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
What temperature should pork tenderloin be cooked to?
The USDA safe minimum for whole cuts of pork is 145°F followed by a 3-minute rest. The meat will be juicy and slightly pink in the center. Cook it to 160°F if you prefer it well done.
How do I butterfly a pork tenderloin?
Cut along the length of the tenderloin about three-quarters of the way through, open it flat like a book, then pound it between sheets of plastic wrap to an even thickness.
Can I make this without wine?
Yes. Use chicken broth in the pan sauce and add an extra teaspoon of lemon juice for brightness.
