Herb Stuffed Pork Tenderloin with White Wine Gravy

Elevate your next dinner with this exquisite Herb Stuffed Pork Tenderloin with White Wine Gravy, a perfect balance of elegance and flavor. This dish combines tender, juicy pork with a fragrant filling of fresh parsley, thyme, rosemary, and garlic, bound together by golden breadcrumbs. Rolled and seared to perfection, the pork is roasted until it reaches a succulent finish, then paired with a silky white wine gravy crafted from deglazed pan drippings for an extra layer of richness. Ideal for special occasions or a gourmet weeknight treat, this recipe is surprisingly approachable with simple yet sophisticated ingredients. Serve it sliced into medallions and drizzled with the luscious gravy for a restaurant-quality presentation that will impress any guest.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 lb Pork tenderloin
• 2 tbsp Olive oil
• 2 cloves Garlic, minced
• 2 tbsp Fresh parsley, chopped
• 1 tbsp Fresh thyme, chopped
• 1 tsp Fresh rosemary, chopped
• 0.5 cup Breadcrumbs
• 1 tsp Salt
• 0.5 tsp Black pepper, freshly ground
• 1 cup White wine
• 0.5 cup Chicken stock
• 2 tbsp Butter
• 1 tbsp All-purpose flour

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Prepare the pork tenderloin by using a sharp knife to butterfly it: Slice the tenderloin lengthwise down the middle, leaving one side intact so it opens up like a book.

Step 3

Lay the butterflied tenderloin between two sheets of plastic wrap and pound it gently to an even thickness of about 1/2 inch using a meat mallet.

Step 4

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Step 5

In a small bowl, combine the sautéed garlic, chopped parsley, thyme, rosemary, breadcrumbs, salt, and black pepper. Mix until evenly incorporated.

Step 6

Spread the herb mixture evenly over the flattened pork tenderloin.

Step 7

Roll the tenderloin tightly, starting from one long side, to form a log. Secure the roll with kitchen twine at 2-inch intervals.

Step 8

Heat the remaining 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Sear the stuffed tenderloin on all sides until golden brown, about 2-3 minutes per side.

Step 9

Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).

Step 10

Remove the tenderloin from the skillet and let it rest on a cutting board, loosely covered with foil, for 10 minutes.

Step 11

While the pork rests, place the skillet back on the stovetop over medium heat. Add the butter and allow it to melt.

Step 12

Sprinkle the flour into the skillet and whisk continuously for 1 minute to create a roux.

Step 13

Slowly pour in the white wine, whisking to deglaze the skillet and scrape up any browned bits.

Step 14

Add the chicken stock and continue to whisk until the gravy thickens, about 3-4 minutes. Season with additional salt and pepper to taste, if needed.

Step 15

Slice the rested pork tenderloin into 1-inch thick rounds and serve with the white wine gravy drizzled on top.

Nutrition Facts

Serving size	(1007.1g)

Amount per serving	% Daily Value*
Calories	1561.6

Total Fat 71.1g	0%
Saturated Fat 23.0g	0%
Polyunsaturated Fat 5.6g
Cholesterol 384.9mg	0%
Sodium 4969.4mg	0%
Total Carbohydrate 57.7g	0%
Dietary Fiber 3.0g	0%
Total Sugars 6.9g
Protein 127.5g	0%

Vitamin D 40.8IU	0%
Calcium 123.9mg	0%
Iron 10.3mg	0%
Potassium 2389.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.3%

Protein: 36.9%

Carbs: 16.7%