Tuscan Stuffed Pork Loin

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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:

Pecan-Crusted Pork Tenderloin

Skillet Pork Chops with Herb Gravy

Southwest Pork Chops

Pork Chops with Apple and Apple Cider Sauce

Hawaiian Pulled Pork

Enjoy!!

Tuscan Stuffed Pork Loin and Creamy Polenta

Tuscan Stuffed Pork Loin roasted with fresh herbs and served on a bed of Creamy Parmesan Polenta is an amazing meal for any occasion.

5 from 2 votes

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Course: Main Course

Cuisine: American

Keyword: pork, polenta, parmesan, recipe, feta, tomato, Italian

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 4 Servings

Calories: 928kcal

Author: Lisa Johnson

Ingredients

• 2 pound whole pork loin

Filling

• 1/2 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.

Nutrition

Calories: 928kcal | Carbohydrates: 66g | Protein: 73g | Fat: 41g | Saturated Fat: 16g | Cholesterol: 197mg | Sodium: 807mg | Potassium: 1689mg | Fiber: 2g | Sugar: 1g | Vitamin A: 7986IU | Vitamin C: 109mg | Calcium: 509mg | Iron: 4mg