Tuscan Stuffed Pork Loin
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Last Updated on September 29, 2019 by Lisa Johnson
Do you go out on Valentine’s Day, or do you stay home? Personally, I prefer to stay home and avoid the crowds and fixed menus. I hate being told which three items I am allowed to choose from! I would rather create a delicious meal at home…and then go out on a completely different night for a nice relaxing meal.
This Tuscan Stuffed Pork Loin that I served on Creamy Parmesan Polenta and drizzled with Balsamic Glaze looks just as fancy as any restaurant meal, but it is really easy to prepare.
Before we start, I have a question. Do pork tenderloins always come in two pieces? I was under the impression that it was one big piece that you pound out, fill, and roll up. I cannot find this magical “whole” tenderloin so we are using these.
How to make Tuscan Stuffed Pork Loin:
They came in a 2 pound package at the grocery store. Place them between two sheets of plastic wrap and pound with a rolling pin until even. Place them side by side to create one large tenderloin…..
In a large bowl, mix together the feta cheese, sun-dried tomatoes, garlic, and oil from the jar…..
Break apart the larger chunks of cheese so they are similar sizes. Add the drained kale and stir to thoroughly combine…..
Spread the filling over the pork…..
Roll the pork around the filling…..
Tie up the roll with baker’s twine and brush with olive oil…..
Place the fresh herbs on top {stick them under the twine to secure them} and brush the herbs with oil…..
Sprinkle with salt and pepper and place in a preheated 450 degree oven for 15 minutes. Reduce heat to 375 and continue baking for 30 to 35 minutes, until a thermometer reaches 165 degrees. Remove from the oven and allow to rest…..
To make the Creamy Polenta:
I followed the basic instructions on the box. Bring 4 1/2 cups of water to a boil, remove from heat and stir in the polenta…..
The serving suggestion was to add butter and or cheese, but they did not give any amounts. I added 2 Tablespoons of butter and 1 cup of grated Parmesan cheese…..
I wanted it a bit creamier, so I also added some cashew milk to thin it out.
Slice the Tuscan Stuffed Pork Loin…..
Scoop polenta into bowls, top with pork loin slices and drizzle with balsamic glaze…..
Make sure you remove the twine before serving. 😉
This meal was amazing! The pork is tender and juicy, the filling is flavorful, and the balsamic glaze ties it all together.
More delicious pork recipes:
Skillet Pork Chops with Herb Gravy
Pork Chops with Apple and Apple Cider Sauce
Enjoy!!
Tuscan Stuffed Pork Loin and Creamy Polenta
Ingredients
- 2 pound whole pork loin
Filling
- ½ cup feta cheese
- 2 cloves garlic pressed
- 3.25 ounces sun-dried tomatoes in olive oil chopped (1/2 of a 6.5 ounce jar)
- 1 Tablespoon oil from sun-dried tomatoes
- 10 ounce package frozen kale defrosted and drained
- 3 Tablespoons olive oil
- sea salt and pepper to taste
- fresh oregano and rosemary
Creamy Polenta
- 4.5 cups boiling water
- 9.2 ounce box instant polenta
- 2 Tablespoons unsalted butter
- 1 cup grated Parmesan cheese
- milk to thin if necessary
- Balsamic Glaze to garnish
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper, set aside.
- Place pork tenderloin between two sheets of plastic wrap and pound with a rolling pin until even. Set aside.
- In a large bowl, mix together feta cheese, sun-dried tomatoes, oil from jar,garlic, and drained kale.
- Lay the pork loin side by side and spread the filling mixture over the top.
- Roll the tenderloin around the filling, and tie with baker's twine to hold it together. I used 5 strings.
- Brush the top of the pork loin with olive oil, arrange fresh herbs over the top and brush the herbs with oil.
- Place in the oven and bake for 15 minutes. Reduce heat to 375 and continue baking for 25 to 35 minutes, until a thermometer reaches 165 degrees when stuck into the pork.
- Remove from the oven and set aside to rest.
For the Creamy Polenta:
- Bring water to a boil, remove from heat and stir in the polenta.
- Add the butter and Parmesan cheese and stir to thoroughly combine. Season with salt and pepper to taste.
- Scoop polenta into a bowl and top with pork slices. Drizzle with balsamic glaze and serve.
Three of my faves – pork tenderloin, polenta and wine!! (oh and balsamic glaze too!!) Now we don’t usually have ours come in two pieces like that but the concept is the same and we tie it off the same way so this works. Looks absolutely amazing – pinned!
Honestly, I’ve never cooked a pork loin but I love what you chose to stuff this with!
This has all my favourite flavours in. This would be a great valentines meal to make for my hubby!
This is so awesome! Pinned and tweeted. Thanks for sharing this at our party! I always love your amazing creations. I hope to see you next Monday because we love to party with you! Happy Tuesday! Lou Lou Girls
Such a beautiful meal! It looks absolutely divine!
Mouth-watering! Okay, this is the meal for our Valentine’s day date. Fantastic pairing of flavors here. MMMM.Thank you for all the great looking pork recipes. Glad to have found your blog. Will be looking here for many meal ideas. Happy New Year!
P.S. I like your writing style.