In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.

Sundried Tomato and Herb Stuffed Pork

This couldn’t be easier to make.

Scratch that.

If someone cuts the meat in half for you, it could be a little easier. But other than that? Easy peasy.

Just roughly chop gorgeous aromatics together with sundried tomatoes, and boom!

Tie that baby together, and get it in a pan.

I’ve made this filling twice this week, once with chicken and once with pork. And both are incredibly irresistible.

Give it a shot, you’re going to love yourself.

Sundried Tomato and Herb Stuffed Pork

Serves 2.

Ingredients:

¼ cup chopped basil

¼ cup chopped flat-leaf parsley

¼ cup roughly chopped sundried tomatoes in oil

½ small red onion

1 ½ teaspoons kosher salt, divided

1 ½ teaspoons lemon pepper, divided

1 (1 ½ lb.) pork tenderloin

1 ½ tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes

Special Equipment:

Kitchen twine

Instructions:

Preheat oven to 375.

Combine the basil, parsley, tomatoes, onion, ½ teaspoon salt and pepper, in a medium bowl.

Place the pork on a large cutting board, and slice in half – but not all the way through. You want it to lie flat like a book.

Spread mixture on the halved pork.

Tie the pork together with kitchen twine, and reserve.

Heat oil in a large, oven proof skillet over medium heat.

Stir in the oregano, basil, pepper flakes, and the remaining salt and pepper.

Sear on one side for 5 minutes. Flip the pork, and place in the oven.

Bake for 20-25 minutes, or until the pork registers 145-165 degrees with a meat thermometer.

Tent the pork with foil, and let rest for 5 minutes.

Slice, serve, and enjoy!

(Photos by Launie Kettler)

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