Stuffed Pork Tenderloin with Prosciutto & Pistachios

A mouth watering Italian inspired Stuffed Pork Tenderloin (fillet) stuffed with sausage and mushrooms and wrapped in Italian prosciutto and rolled in pistachios.

This stuffed pork roast is packed with incredible flavour yet is so simple to make. It's great for prepping ahead so you can serve an impressive and comforting meal to your family and friends without spending all day in the kitchen!

What's the Difference between Pork Loin and Pork Tenderloin?

The loin and tenderloin (also known as pork fillet) are two completely different cuts of pork and it's important not to get them confused as the cooking times will differ.

Pork loin is wide and thick whereas pork tenderloin is long, thin and narrow.

The tenderloin is a more tender cut of meat (known as pork fillet in the UK) and because of this you don't need to cook it as long as you would a pork loin.

If you do it'll dry out and you definitely don't want that, it should be juicy, succulent and delicious!

How do You Butterfly Pork Tenderloin?

Butterflying a pork tenderloin is not as hard as it may sound.

We butterfly the meat so it's easy to stuff and roll, here are easy step by step photos to guide you through the process, it won't take you longer than 10 minutes (5 minutes with practice).

Place the pork tenderloin (fillet) on a chopping board and start making a cut lengthwise in the middle of the pork (photo 1-2).

Make sure not to cut it all the way through so you can open it like a book (see video for full details).

Place the tenderloin between two sheets of plastic wrap (cling film) and lightly beat with a rolling pin to ½ inch thickness (photo 3-4).

The Stuffing

The stuffing for this recipe could not be easier (or more delicious).

It's a mix of Italian sausages and sauteed mushrooms mixed with fresh parsley, rosemary and a little parmesan!

That's it! Super easy and tastes incredible. 

How to Make Stuffed Pork Tenderloin with Prosciutto & Pistachios - Step By Step

Prep Work
First, put the pistachios in a food processor and blitz to a medium-fine crumb. Be careful not to over blitz or it’ll start to turn into a paste (photo 1).

Next, add the olive oil to a skillet or frying pan and add the mushrooms, chopped garlic, parsley and rosemary and saute for 5-7 minutes until soft and any water released has evaporated. Set aside to cool.

Remove the sausage from their casings and mix together with the cooled mushrooms and parmesan in a bowl (photo 2).

Butterfly the pork tenderloin (see step by step photos above and video) and place it in between two sheets of plastic wrap. Lightly bash the pork using a rolling pin until around ½ inch thick.

How to Assemble Pork Tenderloin

Lay out one sheet of plastic wrap on a clean work surface. Lay the prosciutto out in an even layer overlapping each slice by 2 inches. Lay out enough prosciutto to cover the length of the tenderloin with an overlap at each end (photo 3).

Lay the tenderloin on top of the prosciutto layers at the end closest to you and sprinkle the pork with salt. Press the sausage and mushroom stuffing evenly over the tenderloin. Roll the tenderloin away from you keeping it as tight as possible using the plastic wrap to help tighten it (photo 4-6).

At this point you can keep the tenderloin rolled in plastic wrap and store it in the fridge until ready to roast.

If using straight away or when ready lay the pistachios on a baking tray or large plate and roll the tenderloin into the pistachio crumbs pressing lightly so they stick (all of them won’t stick) (photos 8-9).

How to Cook it

Pre-heat the oven to 350F (180C).

Drizzle the crumbed tenderloin very lightly with olive oil (no more than ½ tbsp) and place on a baking tray.

Cover with foil and roast in the oven for 20 minutes. Remove the foil and roast for a further 20 minutes.

Remove from the oven and let rest for 10 minutes before serving (photo 10).

Top Tips For Prepping Ahead

The great thing about this recipe is that you can prepare the whole tenderloin in advance and keep it in the fridge for 1-2 days before cooking.

This is a great tip for busy weeknights, weekend roasts or when entertaining friends and family.

Another amazing time-saver is to make two and freeze one (minus the pistachios).

That way you can bring it out the night before, thaw it completely in the fridge (roll in pistachios if desired) and roast when you're ready for dinner.

A completely strees-free and minimal prep dinner that's both comforting and delicious!

Delicious Sides and Serving Suggestions

There's nothing better than a home cooked roast served with some creamy and warming mashed potatoes and some green veggies.

You can serve the pork with gravy or I love to drizzle over some brown butter with fried rosemary (simply heat butter with rosemary in a pan until it turns a golden colour)

If you'd love to try some Italian-inspired sides which are super easy and utterly delicious then here are a few of my recommendations for serving with this stuffed pork tenderloin;

• Sauteed Broccolini with Pesto, Pine Nuts & Chilli
• Italian Roast Potatoes – Rosemary And Garlic
• Easy Green Bean Salad with Mustard and Garlic Dressing
• Italian Green Beans In Tomato Sauce
• Fagioli all’uccelletto – Beans in Tomato Sauce

Top Tips for Making this Stuffed Pork Tenderloin Recipe

• Roast the pork tenderloin at 180C (350F). If you're unsure if it's cooked through you can use a meat thermometer to make sure it has an internal temperature of 155F (68C).
• Make sure to cover the pork with aluminium foil first otherwise the pistachios and prosciutto on the outside may burn.
• Make sure to rest the pork before serving. I cannot stress this enough, if you cut it straight from the oven it will dry our straight away and the meat will turn tough. All of the beautiful juices will run straight out of it instead of soaking back in.
• If you're not a fan of pistachios or prefer not to use them you can leave them out completely.
• You can also wrap the pork in pancetta or bacon instead of prosciutto.

If you’ve tried this Stuffed Pork Tenderloin Recipe or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

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5 from 9 votes

Stuffed Pork Tenderloin with Prosciutto and Pistachios

A mouth watering Italian inspired Stuffed Pork Tenderloin stuffed with sausage and mushrooms and wrapped in Italian prosciutto and rolled in pistachios. This stuffed pork roast is packed with incredible flavour yet is so simple to make.

Course Main Course

Cuisine Modern Italian

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 - 6 servings

Calories 586kcal

Author Emily Kemp

Ingredients

• ▢ 1 19.5-23 oz pork tenderloin preferably outdoor bread (550-650g)
• ▢ 3 herby sausages
• ▢ 8.8 oz / 3 cups mixed mushrooms (250g) sliced
• ▢ 2 cloves garlic finely chopped
• ▢ 1 tablespoon fresh rosemary finely chopped
• ▢ 1 tablespoon fresh parsley finely chopped
• ▢ 1 tablespoon freshly grated parmesan
• ▢ 5.5 oz prosciutto (156g)
• ▢ 1 cup pistachios
• ▢ ½ tablespoon olive oil

Equipment

• ▢
  Plastic wrap (cling film)
• ▢
  Aluminium foil

Instructions

Prep Work

• First, put the pistachios in a food processor and blitz to a medium-fine crumb. Be careful not to over blitz or it’ll start to turn into a paste.
• Next, add the olive oil to a skillet or frying pan and fry the garlic until fragrant. Add the mushrooms, parsley and rosemary and saute for 5-7 minutes until soft and any water released has evaportated. Set aside to cool.
• Remove the sausage from their casings and mix together with the cooled mushrooms and parmesan in a bowl.
• Butterfly the pork tenderloin (see step by step photos and video) and place it in between two sheets of plastic wrap. Lightly bash the pork using a rolling pin until around ½ inch thick.

How to Assemble to Pork Tenderloin

• Lay out one sheet of plastic wrap on a clean work surface. Lay the prosciutto out in an even layer overlapping each slice by 2 inches. Lay out enough prosciutto to cover the length of the tenderloin with an overlap at each end.
• Lay the tenderloin on top of the prosciutto layers at the end closest to you and sprinkle the pork with salt. Press the sausage and mushroom stuffing evenly over the tenderloin.
• Roll the tenderloin away from you keeping it as tight as possible using the plastic wrap to help tighten it.
• At this point you can keep the tenderloin rolled in plastic wrap and store it in the fridge until ready to roast.
• If using straight away or when ready lay the pistachios on a baking tray or large plate and roll the tenderloin into the pistachio crumbs pressing lightly so they stick (all of them won’t stick).

Cook

• Pre-heat the oven to 350F (180C).
• Drizzle the crumbed tenderloin very lightly with olive oil (no more than ½ tbsp) and place on a baking tray.
• Cover with foil and roast in the oven for 20 minutes. Remove the foil and roast for a further 20 minutes.
• Remove from the oven and let rest for 10 minutes before serving.

Notes

• Roast the pork tenderloin at 180C (350F). If you're unsure if it's cooked through you can use a meat thermometer to make sure it has an internal temperature of 155F (68C).
• Make sure to cover the pork with aluminium foil first otherwise the pistachios and prosciutto on the outside may burn.
• Make sure to rest the pork before serving. I cannot stress this enough, if you cut it straight from the oven it will dry our straight away and the meat will turn tough. All of the beautiful juices will run straight out of it instead of soaking back in.
• If you're not a fan of pistachios or prefer not to use them you can leave them out completely.
• You can also wrap the pork in pancetta or bacon instead of prosciutto.

Nutrition

Calories: 586kcal | Carbohydrates: 9g | Protein: 50g | Fat: 39g | Saturated Fat: 10g | Cholesterol: 153mg | Sodium: 510mg | Potassium: 1112mg | Fiber: 3g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 4mg

Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise
• When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
• All vegetables are medium sized unless stated otherwise
• All recipes are tested and developed using a fan (convection) oven
• Find out more about how nutrition is calculated.
• Check out our must have Italian Pantry Staples.
• You can also find all our Essential Kitchen Tools for Italian Cooking.

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