Pork Tenderloin Stuffed with Parsley

Parsley Stuffed Pork Tenderloin

I use lots of chopped fresh parsley for this but half as much dried would work as well.


  • 14oz (420gr) pork tenderloin
  • 2 slices Prosciutto, cut in half, lengthwise
  • 1 small onion, finely chopped
  • 1/4 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


  • Heat olive oil in small skillet over medium heat.
  • Add onion 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 pound a few times with a meat mallet or the edge of a plate to flatten a bit.
  • Lay Prosciutto on one side of pork about 1/8 inch from the edge.
  • Top with sautéed onions, 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, let rest a few minutes, then slice and serve.


Slightly pink is perfectly acceptable for pork, actually, preferred, as it is much juicer. Pork is done when internal temperature reaches 155F. 
If using dried parsley (2 tbs) add to onions to moisten slightly and mix well.

Keywords: pork tenderloin. stuffed pork

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