Ready to transform a humble pork tenderloin into a dinner party showstopper? This recipe is your secret weapon! We’re talking about a tender, juicy pork loin, butterflied and generously stuffed with layers of smoky, melted provolone cheese and savory cured ham. It’s rolled, seared to golden-brown perfection, and then roasted until it’s an absolute masterpiece of flavor. The best part? It looks incredibly impressive but is surprisingly simple to make. Serve it with a crisp green salad for a complete, elegant meal that’s perfect for any night of the week!
Ingredients
• PREP TIME: 20 minutes
• COOKING TIME: 40 minutes
• MAKES: 6 servings
• 1½ lbs / 675 g boneless pork tenderloin
• ¼ tsp fine sea salt
• ¼ tsp freshly ground black pepper
• 1 lb / 450 g smoked provolone cheese, shredded
• 6 thin slices high-quality cured ham (prosciutto or Black Forest work well)
• 3 tbsp olive oil
Instructions
1. Prep the Oven and Pork: Preheat your oven to 400°F / 205°C. Line a sheet pan with parchment paper for easy cleanup. Butterfly the pork tenderloin by slicing it lengthwise, stopping just before you cut all the way through. Open it like a book, place it between two sheets of plastic wrap, and use a meat mallet or rolling pin to pound it to an even thickness of about ¼ inch / 6 mm.
2. Season and Stuff: Remove the top layer of plastic wrap. Season the inside of the pork evenly with salt and pepper. Sprinkle the shredded provolone cheese over the surface, followed by a layer of the cured ham slices.
3. Roll and Secure: Starting from one of the long sides, tightly roll the tenderloin into a log. Secure the roll with several cocktail skewers or tie it with kitchen twine at 2-inch intervals to ensure the filling stays inside.
4. Sear for Flavor: Place a large, oven-safe frying pan over high heat and add the olive oil. Once the oil is shimmering, carefully place the pork roll in the pan. Sear for 2 to 3 minutes on each side, until a beautiful golden-brown crust forms all around.
5. Roast to Perfection: Transfer the seared tenderloin to your prepared sheet pan (or place the oven-safe pan directly in the oven). Roast for 35 minutes, or until the pork is cooked through and the internal temperature reaches 145°F / 63°C.
6. Rest and Serve: Remove the tenderloin from the oven and let it rest on a cutting board for at least 5-10 minutes. This is crucial for a juicy result! Remove the skewers or twine, slice into 1-inch / 2.5-cm thick rounds, and serve immediately.
Nutritional Information
• Servings: 6
• Calories: 552 kcal
• Protein: 52 g
• Fat: 38 g
• Total Carbs: 3 g
• Net Carbs: 3 g
• is an estimate and may vary based on used.
Pro Tips
• Save time by asking your butcher to butterfly the pork tenderloin for you.
• For a perfectly tight roll that won’t unravel, use kitchen twine instead of skewers. It provides more even pressure and holds the filling in securely.
• Don’t skip the rest! Letting the pork rest before slicing is the key to a juicy, tender result. It allows the juices to redistribute throughout the meat.
• Experiment with fillings! Swap provolone for smoked Gruyère or fontina, or add a layer of sautéed spinach and mushrooms for extra flavor and nutrients.
FAQ
Q: What is the ideal internal temperature for cooked pork tenderloin
A: The pork tenderloin is perfectly cooked when its internal temperature reaches 145°F / 63°C. Use a meat thermometer for the most accurate result.
Q: Can I use other types of cheese or fillings in this recipe
A: Absolutely! You can easily swap the provolone for other melting cheeses like smoked Gruyère or fontina. For extra flavor, consider adding a layer of sautéed spinach and mushrooms.
Q: How do I keep the stuffing from falling out when I cook it
A: To keep the filling secure, roll the tenderloin tightly from a long side. Then, secure the roll with either cocktail skewers or, for a more even hold, tie it with kitchen twine at 2-inch intervals.
Q: Why is it important to let the pork rest before slicing
A: Letting the pork tenderloin rest for 5-10 minutes after cooking is a crucial step. It allows the juices to redistribute throughout the meat, ensuring every slice is tender and juicy.
