A mouth-watering Italian-inspired Stuffed Pork Tenderloin filled with herby sausage and sautéed mushrooms, wrapped in prosciutto and finished in a pistachio crumb.
This stuffed pork roast is full of flavour yet simple to prepare. It’s ideal for making ahead so you can present an impressive, comforting meal without spending all day in the kitchen.
What’s the Difference between Pork Loin and Pork Tenderloin?
The loin and tenderloin (also called pork fillet) are different cuts and should not be confused. Pork loin is wider and thicker, while the tenderloin is long, narrow and much more tender. Because tenderloin is lean and delicate, it needs a shorter cooking time than a pork loin to stay juicy and succulent—overcooking will dry it out.
How do You Butterfly Pork Tenderloin?
Butterflying a pork tenderloin is straightforward and makes it easy to stuff and roll. Place the tenderloin on a chopping board and make a lengthwise cut down the middle, being careful not to cut all the way through so it opens like a book. Place the meat between two sheets of plastic wrap and gently pound with a rolling pin until approximately 1/2 inch (about 1.3 cm) thick.
The Stuffing
The stuffing is a simple, flavourful mix of removed-sausage meat and sautéed mushrooms combined with fresh parsley, rosemary and a little Parmesan. Easy to make and full of Italian-inspired flavour.
How to Make Stuffed Pork Tenderloin with Prosciutto & Pistachios – Step By Step
Prep Work
Start by pulsing the pistachios in a food processor to a medium-fine crumb—avoid over-processing or they will turn into a paste.
Heat the olive oil in a skillet, fry the garlic briefly, then add the sliced mushrooms, parsley and rosemary. Sauté for 5–7 minutes until the mushrooms are soft and any liquid has evaporated. Set aside to cool.
Remove the sausage meat from its casings and combine it with the cooled mushrooms and Parmesan in a bowl.
Butterfly the tenderloin and place it between two sheets of plastic wrap. Lightly bash with a rolling pin until it’s about ½ inch thick.
How to Assemble the Pork Tenderloin
Lay a sheet of plastic wrap on your work surface. Arrange prosciutto slices in an even, slightly overlapping layer long enough to cover the tenderloin with some overlap at each end.
Place the butterflied tenderloin at the near edge of the prosciutto and season lightly with salt. Press the sausage-and-mushroom mixture evenly over the pork, then roll the tenderloin away from you as tightly as possible, using the plastic wrap to help tighten the roll. You can keep the rolled tenderloin wrapped in plastic and refrigerate for 1–2 days before roasting.
When ready to cook, spread the pistachio crumbs on a plate or tray and roll the plastic-wrapped tenderloin in the crumbs, pressing lightly so some pistachios adhere (not all will stick).
How to Cook it
Preheat the oven to 350°F (180°C). Lightly drizzle the pistachio-crusted tenderloin with no more than ½ tablespoon of olive oil and transfer to a baking tray. Cover with foil and roast for 20 minutes, then remove the foil and roast for another 20 minutes. Remove from the oven and allow the roast to rest for 10 minutes before slicing and serving.
Top Tips For Prepping Ahead
This recipe can be assembled ahead and stored in the refrigerator for 1–2 days before roasting, which is perfect for busy nights or entertaining. You can also assemble two rolls and freeze one (leave the pistachios off before freezing). Thaw overnight in the fridge and roll in pistachios before cooking if desired.
Delicious Sides and Serving Suggestions
Classic pairings include creamy mashed potatoes and green vegetables. Serve with gravy or drizzle with brown butter and fried rosemary (heat butter with rosemary until it turns golden). For Italian-inspired sides consider roast potatoes with rosemary and garlic, sautéed broccolini, or a simple green bean salad.
Top Tips for Making this Stuffed Pork Tenderloin Recipe
- Roast at 180°C (350°F). Use a meat thermometer to check for an internal temperature of about 155°F (68°C) if you’re unsure.
- Cover with foil while roasting to protect the pistachios and prosciutto from burning, removing foil partway through to finish cooking.
- Rest the pork for at least 10 minutes before slicing so the juices redistribute.
- If you prefer, omit the pistachios or substitute pancetta or bacon for the prosciutto.
If you try this Stuffed Pork Tenderloin recipe, leave a comment with your results — feedback is always welcome.
Stuffed Pork Tenderloin with Prosciutto and Pistachios
Prep: 20 mins | Cook: 45 mins | Total: 1 hr 5 mins | Serves: 4 (up to 6)
Equipment
- Plastic wrap (cling film)
- Aluminium foil
Ingredients
- 1 pork tenderloin (19.5–23 oz / 550–650 g)
- 3 herby sausages (removed from casings)
- 8.8 oz / 250 g mixed mushrooms, sliced
- 2 cloves garlic, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp freshly grated Parmesan
- 5.5 oz (156 g) prosciutto
- 1 cup pistachios
- ½ tbsp olive oil
Instructions
Prep Work
- Pulse pistachios in a food processor to a medium-fine crumb. Do not over-process.
- Heat olive oil in a skillet, fry garlic until fragrant. Add mushrooms, parsley and rosemary and sauté 5–7 minutes until soft and any liquid has evaporated. Cool.
- Mix sausage meat with the cooled mushrooms and Parmesan.
- Butterfly the pork, place between two sheets of plastic wrap and lightly flatten to ~½ inch thickness.
Assemble
- Lay plastic wrap on your surface and arrange prosciutto slices in an overlapping layer long enough to cover the tenderloin.
- Place the tenderloin at the near edge, season with salt, and press the stuffing evenly over the meat.
- Roll the tenderloin away from you, keeping it tight with the help of the plastic wrap. Refrigerate wrapped if prepping ahead.
- When ready to cook, roll the tenderloin in the pistachio crumbs, pressing lightly so the crumbs adhere.
Cook
- Preheat oven to 350°F (180°C).
- Lightly drizzle the crumbed roll with up to ½ tbsp olive oil and place on a baking tray.
- Cover with foil and roast 20 minutes. Remove foil and roast a further 20 minutes.
- Remove from oven and rest 10 minutes before slicing.
Notes
- Check internal temperature: cooked when ~155°F (68°C).
- Covering with foil prevents the crust from burning; remove foil for the final roast time.
- Resting is essential to retain juices and avoid dry meat.
- Pistachios are optional; you can also use pancetta or bacon instead of prosciutto.
Nutrition (per serving, approximate)
Calories: 586 kcal | Carbohydrates: 9 g | Protein: 50 g | Fat: 39 g