Parsley used to be treated as a ‘throw-away’ herb.
A sprig was tossed on a plate in a restaurant to add color and sophistication to a dish. At least that was the case in the small town restaurant I worked in a few decades ago.
We threw away a lot of parsley.
In more recent years cooks have started paying serious attention to parsley – using it in place of basil to make pesto, for example. (I wouldn’t – why mess up perfection?)
It’s always been an important herb in Middle Eastern cuisines (tabbouleh) and North African foods.
We like it. Plus it has the added benefit of growing almost year-round here.
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Pork Tenderloin Stuffed with Parsley
Cutting the pork (butterflying) is easy with a long knife – and doesn’t need to be perfect. The flavors from the parsley, ham, and olives soak into the pork while it cooks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Pork
- 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
- Heat olive oil in small skillet over medium heat.
- Add shallots and sauté until tender and starting to brown.
- Butterfly pork tenderloin (see notes).
- 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, seam side up, and roast in 400F (200C) oven for 25 – 30 minutes, depending on size, until done.
- Remove from oven and let rest 5 minutes.
- Slice and serve.
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 open and easy to work with.
Slightly pink is perfectly acceptable for pork, actually, preferred, as it is much juicer. Pork is done when internal temperature reaches 155F.
- Serving Size: 1/2 recipe
- Calories: 406
- Sugar: 1.4 g
- Sodium: 628.9 mg
- Fat: 19.1 g
- Saturated Fat: 6.6 g
- Trans Fat: 0 g
- Carbohydrates: 5.1 g
- Fiber: 1.7 g
- Protein: 51.6 g
- Cholesterol: 159.2 mg
Keywords: pork tenderloin. stuffed pork
If one has the right size boat and wants to go from England to the Mediterranean there are 2 choices: go around Spain and Portugal or go down the Garonne, starting in Bordeaux to the Canal de Garonne which connects to the Canal du Midi in Toulouse and, eventually. the Mediterranean Sea.
We’re pretty sure that is what these people were doing:
The Canal may be great for bike riding and for slow-moving house boats but it’s not really suited for sailboats. This is the first catamaran we’ve seen in all the years we’ve been riding here. He was obviously in a hurry as he was actually leaving a wake which is really ‘not done’ on the canal.
The sunlight through the trees gives everything a soft, golden hue this time of year.
I love riding in the fall…