Parsley and Olive Stuffed Pork Tenderloin

Before getting our darling little puppies (that just turned 3) I had my herb garden along the front fence.

It was destroyed in less than a month

I moved it to the side of the house, outside of the fence, safe from romping dogs.

Apparently, that side of the house has a bit of a micro-climate. The herbs thrive.

Well, except for the ones destroyed by the bunnies or the moles…. We’ll be dealing with those issues shortly.

One of the benefits of the new herb garden is that I have parsley year round.

A lot of parsley……

Parsley and Olive Stuffed Pork Tenderloin

Total time: 45 minutes


  • 14oz (420gr) pork tenderloin
  • 2 slices Prosciutto
  • 3 medium shallot, finely chopped
  • 1/3 cup chopped, dry-cured Greek olives
  • 1/2 cup roughly chopped fresh parsley
  • 1/3 cup shredded Gruyère cheese
  • 2 tsp olive oil
  • 1 tbs sherry vinegar

Stuffed Pork Tenderloin


  • Heat olive oil in small skillet over medium heat.
  • Add shallots and sauté until tender and starting to brown.
  • Butterfly pork tenderloin – cut it in half lengthwise leaving 1/4 inch intact – so that you can open it like a book.  Open it and give it a couple of whacks with a meat mallet so that it lies flattish… or pound lightly with the edge of a plate.  You just want it to be flat and easy to work with.
  • Lay Prosciutto on one side of pork about 1/8 inch from the edge.
  • Top with sautéed shallots, olives, parsley and cheese.
  • Fold other side over and tie with kitchen string.
  • Brush with sherry vinegar, place in a small roasting pan and roast in 400F (200C) oven for 25 – 30 minutes, depending on size, until done.
  • When done, slice and serve.

Note: Slightly pink is perfectly acceptable for pork, actually, preferred, as it is much juicer. Pork is done when internal temperature reaches 155F. Slice and peak.

Print Recipe

We’re back in the winter doldrums.

After two weeks of beautiful, sunny, warm, dry weather the cold rain has returned.

We were just getting to the point that the grass was dry enough to cut properly and the field was dry enough to not splatter when I walked the dogs.

We were getting to the point that the dogs were almost clean.

I had brushed them and trimmed them and cut the clumps off.

What I didn’t do was take their birthday photos.

After three days of rain the field is wetter and muddier than it was 2 months ago.

The dogs are filthier than they were 2 months ago.

Birthday photos will be taken once spring returns.

7 thoughts on “Parsley and Olive Stuffed Pork Tenderloin”

  1. Well…we had another blizzard here today. At least if it was wet, I’d know spring was somewhere in the future however, I believe now that it’s going to snow here until next October!

    That pork looks wonderful, but I’d have to leave the olives out. I’ve just never developed a taste for them. Green, I’ll eat all day long. Black…no.

  2. Raining here, too, but we are dancing in it, as we have had so little. I’ll look forward to seeing your three-year olds once the weather improves. 😉

  3. Tell me about romping dogs, lol! No place that has even a bit of a muddy surface is safe from mine. It’s nice to have a herb garden. I am going to grow some this spring. The pork looks delightful!

  4. Happy birthday to the “clean” pups – ahhh to be 3 years old again ….

    BTW, here I am cooking up a cassoulet for dinner tonight (snow is coming again – Nightsmusic and I must live in North America). My herb garden is still buried under a metre of snow still – along with my rhubarb … along with my … ) … opps going off course here … your tenderloin recipe will be tried out shortly – as I have all the ingredients needed if I’m unable to get out.

    Oh did I mention Environment Canada has a comedienne writing up their online weather warnings??? ” According to mother nature, winter isn T over yet. Sunday, another ow pressure system is expected to track from Texas up the U.S. East Coast over the next few days and lie over the Maritimes on Monday. ”

    LOL – I want their job 🙂

  5. Kate, dogs and rain…. Sigh….

    Tanna, spring = fickle. Parsley is underrated….

    nightsmusic, so use green 😉 I love them all.

    Zoomie, I’ll pose them next to the bunnies LOL

    Minnie, they avoid the mud when they’re walking – but not when they’re running or playing

    Anna, I sympathize with your snow – but you can keep it LOL Cassoulet – yum – but that’s winter food. We have spring (even if it’s wet)

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