This couldn’t be easier to make.
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
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
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)