Stuffed Pork Loin with Rosemary Lemon and Sage


1 (3 to 4 lb) pork tenderloin, trimmed of fat
Zest of 2 lemons
Handful of fresh sage, chopped coarsely
4 cloves of garlic, sliced
2 6-inch sprigs of fresh rosemary
3 tbs olive oil
Kosher salt and fresh black pepper to taste
butchers twine for tying tenderloin
Pork loin is a wonderful meat, full of flavor and very lean. This recipe uses an herb stuffing to enhance flavor of the pork. 

  • Trim pork tenderloin of all fat and silver skin
  • With a sharp knife, make a cut lengthwise 3/4 way through the pork. Take care not to cut all the way through.
  • Season the inside of the pork with salt and pepper.
  • Place the sage, parsley, sliced garlic and lemon zest evenly on the inside of the tenderloin.
  • Place the whole sprigs of rosemary end to end inside the tenderloin.
  • Close the tenderloin around the herbs, and tie with butchers twine from end to end, making sure the ingredients remain inside and the tenderloin maintains an even shape.
  • Season the outside of the tenderloin with salt and pepper.
  • In a saute pan heat olive oil using medium heat and brown the tenderloin on all sides.
  • Place the tenderloin in a heat proof baking dish and roast for about 1 hour at 350 degrees.
  • The tenderloin will be done with it registers 150 degrees using a meat thermometer.
  • Let the tenderloin rest for 15 minutes, remove string and slice.
  • Serve over rice.





20 min


30 min


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