Savory Herb-Stuffed Pork Loin
This Savory Herb-Stuffed Pork Loin is a delightful twist on a classic dish that will become a family favorite. The juicy pork tenderloin is stuffed with a flavorful mixture of sautéed onions, artichoke hearts, and zesty Rotel tomatoes, all bound together with egg for a perfect texture. This recipe is not only Paleo-friendly but also packed with vibrant flavors that even the pickiest eaters will love. Serve it for special occasions or weekday dinners—there won’t be any leftovers, guaranteed!
4
Servings
N/A
Calories
10
Ingredients
Ingredients
Pork Tenderloin
2 lbs (Trimmed and cleaned)
Egg
1 (Beaten)
Onion
1/2 medium (Chopped)
Rotel Tomatoes
1/2 cup (Drained)
Artichoke Hearts
2 large (Chopped)
Fresh Sage
1/2 teaspoon (Finely chopped)
Thyme
1/8 teaspoon (Dried)
Garlic Cloves
2 (Minced)
Coconut Oil
2-3 tablespoons (Melted, for sautéing and rubbing)
Salt & Freshly Ground Black Pepper
to taste (For seasoning)
Instructions
1
Preheat your oven to 450°F (232°C).
2
In a medium skillet over medium-high heat, add 2 tablespoons of melted coconut oil. Sauté the chopped onions, drained Rotel tomatoes, chopped artichoke hearts, finely chopped sage, dried thyme, and minced garlic for about 3 to 4 minutes until the onions are translucent and the mixture is fragrant. Remove from heat and allow it to cool completely.
3
Rub the pork tenderloin with some melted coconut oil, then season generously with salt and black pepper. Cut a seam lengthwise down the center of the pork tenderloin to create a pocket for the stuffing, being careful not to cut all the way through.
4
Once the sautéed mixture has cooled, whisk in the beaten egg to bind the ingredients together. Spread the stuffing evenly into the pocket of the pork tenderloin, making sure not to overfill it to allow for easy closure.
5
Secure the seam with toothpicks to prevent the stuffing from spilling out during cooking.
6
Place the stuffed pork tenderloin in a 9×13 baking dish and bake uncovered at 450°F for 30 minutes.
7
After 30 minutes, lower the oven temperature to 300°F (149°C) and continue baking for an additional 20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
8
Once cooked, turn off the oven but leave the pork inside for an additional 15 minutes. This resting period helps to keep the pork juicy and tender.
9
Carefully remove the toothpicks, slice the pork loin, and serve warm. Enjoy your savory dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Herb-Stuffed Pork Loin?
It is a juicy pork tenderloin stuffed with a mixture of sauteed onions, artichoke hearts, and Rotel tomatoes, flavored with sage and thyme.
Is this Savory Herb-Stuffed Pork Loin recipe Paleo-friendly?
Yes, this recipe is specifically noted as being Paleo-friendly.
How many servings does this pork loin recipe provide?
This recipe is designed to serve 4 people.
What type of pork should I use for this recipe?
You should use a 2 lb pork tenderloin, trimmed and cleaned.
What ingredients are needed for the herb stuffing?
The stuffing includes onion, Rotel tomatoes, artichoke hearts, fresh sage, dried thyme, minced garlic, and an egg binder.
What is the initial oven temperature for baking the pork?
The oven should be preheated to 450 degrees Fahrenheit (232 degrees Celsius).
How do I prepare the stuffing mixture?
Saute the onions, tomatoes, artichokes, and herbs in coconut oil for 3 to 4 minutes, then let cool and whisk in a beaten egg.
What is the purpose of the egg in this recipe?
The beaten egg acts as a binder to hold the stuffing ingredients together inside the meat.
How do I create a pocket in the pork tenderloin?
Cut a seam lengthwise down the center of the pork, being careful not to cut all the way through.
How should I season the pork tenderloin?
Rub the pork with melted coconut oil and season it generously with salt and freshly ground black pepper.
How do I keep the stuffing from falling out during cooking?
Secure the seam of the stuffed pork tenderloin with toothpicks before placing it in the baking dish.
What size baking dish is recommended?
A 9x13 inch baking dish is recommended for this recipe.
Do I need to cover the pork while it bakes?
No, the pork tenderloin should be baked uncovered.
How long does the first stage of baking take?
The pork bakes at 450 degrees Fahrenheit for 30 minutes.
What is the second baking temperature?
After the initial 30 minutes, lower the oven temperature to 300 degrees Fahrenheit (149 degrees Celsius).
How much longer do I bake the pork after lowering the temperature?
Bake for an additional 20 minutes at the lower temperature.
What is the target internal temperature for the pork?
The pork should reach an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius).
Should I remove the pork from the oven immediately after cooking?
Turn off the oven but leave the pork inside for an additional 15 minutes to rest.
Why is the 15-minute resting period important?
The resting period helps the pork remain juicy and tender.
What type of oil is used for sauteing and rubbing the pork?
Coconut oil is used for both sauteing the stuffing and rubbing the meat.
How many garlic cloves are required?
The recipe calls for 2 minced garlic cloves.
What kind of tomatoes are used in the stuffing?
The recipe uses 1/2 cup of drained Rotel tomatoes.
Can I use fresh herbs?
Yes, the recipe specifically calls for 1/2 teaspoon of finely chopped fresh sage.
How much dried thyme is used?
The recipe requires 1/8 teaspoon of dried thyme.
What preparation is needed for the artichoke hearts?
You should use 2 large artichoke hearts and chop them before sauteing.
When should I remove the toothpicks?
Carefully remove the toothpicks after the resting period, just before slicing the pork.
Is this recipe suitable for picky eaters?
Yes, it is described as being packed with flavors that even the pickiest eaters will love.
What tags are associated with this recipe?
Tags include paleo, pork, stuffed meat, family-friendly, healthy recipe, main course, and herb-rich.
How should the onion be prepared for the stuffing?
Use 1/2 of a medium onion and chop it before sauteing.
Can this be served for special occasions?
Yes, it is ideal for both special occasions and weekday dinners.