Stuffed Pork Tenderloin with Roasted Vegetables
To ensure a succulent, supremely flavorful roast this pork tenderloin is rolled up and stuffed with goat cheese, mushrooms, and kale. It roasts together with an assortment of veggies for a tender-crisp side. And while those are in the oven, some classic, buttery mashed potatoes are made to complete this luxurious meal.
Ingredients
Pork Loin
- 1 1-1½ lb pork tenderloin
- 1 tbsp extra virgin olive oil
- 6 cloves garlic smashed
- 1 large leaf lacinato kale stem removed and chopped
- 2 oz cremini mushrooms sliced
- Kosher salt and pepper
- 4 oz goat cheese
- 1 tbsp lemon juice
Roasted Vegetables
- 1 small head broccoli or cauliflower cut into bite-sized florets, or about 8 oz Brussels sprouts cut in half
- 1-2 large carrots or medium beets cut into 1-inch pieces
- 1 tbsp extra virgin olive oil
- Kosher salt and pepper
Mashed Potatoes
- 18 oz (about 3-4 medium) Yukon Gold potatoes peeled and cut into 1-2 inch cubes
- 4 tbsp butter
- 1/4-1/2 cup milk
- Kosher salt and pepper
Instructions
- Preheat oven to 375°. Cut pork tenderloin down the middle lengthwise, about halfway deep. Open the pork loin like a book (cut deeper if needed to help it unfold but be careful not to cut all the way through). Cover with plastic wrap and pound flat with a meat mallet or sturdy saucepan to about ¼-inch thick. Set aside.
- Heat 1 tbsp olive oil in a large skillet over medium heat. When hot add garlic and cook briefly until fragrant. Add kale, mushrooms, ½ tsp salt and ¼ tsp pepper. Cook, stirring occasionally, until chard is wilted and mushrooms are tender and browned, about 7-10 minutes.
- While chard and mushrooms are cooking, spread goat cheese onto the pork loin.
- When mushroom mixture is done cooking, add lemon juice and mix to combine. Remove from heat and scatter over the top of the goat cheese.
- Starting from a long edge, roll pork loin into a tight cylinder. Tie up with kitchen twine at about 2-inch intervals.
- On a large sheet pan combine broccoli, cauliflower, or Brussels sprouts, with carrots or beets on the sheet pan. Toss with 1 tbsp olive oil, ½ tsp salt and ¼ tsp pepper.
- Add pork tenderloin to the sheet pan seem-side down. Bake for 25-30 minutes, or until 145° internal temperature (be sure to measure with the thermometer horizontal, into the thickest part of the meat, not the filling). Remove pork to a cutting board to rest and return vegetables to oven, if needed, until browned.
- While pork tenderloin is roasting, heat a large pot of salted water over high heat. When boiling add potatoes and cook for 15-20 minutes until very tender. Drain and return to pot. Mash potatoes to desired consistency. Stir in butter, 1/4 cup of milk, ½ tsp salt, and ¼ tsp pepper. Add more milk as needed and adjust seasoning with salt and pepper to taste.
- Allow pork tenderloin to cool for 5-10 minutes before slicing. Serve with vegetables and mashed potatoes.