Broccoli Rabe Stuffed Pork Tenderloin

Make a broccoli rabe purée and stuff it in a pork tenderloin
Contributor
stuffed pork tenderloin

Andy Boy

Ingredients

  • 1  Cup  broccoli rabe purée
  • clove garlic, minced
  • shallots, minced
  • fresh red chile, seeded and minced
  • 2  Pounds  pork tenderloin
  • 3/4  Cups  mozzarella cheese, shredded
  • 3  Tablespoons  extra virgin olive oil
  • 1 1/4  Teaspoon  salt
  • 3/4  Teaspoons  freshly ground black pepper
  • Thyme, freshly chopped
  • Parmigiano-Reggiano cheese

Directions

Preheat the oven to 375 degrees F.

In a medium bowl, mix the broccoli rabe purée, garlic, shallots, and the chile to combine.

Make a cut down the center of the pork tenderloin about 1 ½ inch deep (do not cut all the way through).

Spread the purée evenly in the center of the pork. (If you have extra, reserve it for spreading on toast!)

Sprinkle the mozzarella and Parmigiano-Reggiano evenly in the center of the pork, over the broccoli rabe purée. Wrap the pork back up to encase the filling. Tie the roast closed with butcher’s twine (alternatively, you can insert toothpicks along the seam to keep it closed instead).

Grease an oven safe large sauté pan with 1 tablespoon of olive oil. Transfer the pork to the sauté pan, and drizzle the remaining oil on top of it. Season with salt, pepper, and thyme.

Roast the tenderloin until a thermometer inserted into the fattest part of the tenderloin reads 140 degrees F, 25-30 minutes. Rest for 10-15 minutes before slicing and serving.

Broccoli Rabe Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Broccoli Rabe Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals. Root vegetables, however, should be slowly braised or boiled for in order to ensure their inside is cooked as well as their outside.