Stuffed Roast Pork Tenderloin with Broccoli and Meat Loaf

This flavorful roasted pork will intrigue you. It is stuffed with broccoli and a meat loaf mixture. This unusual combination brings great flavor and color to the pork tenderloin. It is not just pretty in appearance, but in fact very professional and easy to make. Great for a dinner party.

Stuffed Roast Pork Tenderloin with Broccoli and Meat Loaf


(Recipe by:Chef Yasue Siewert)


Prep.: 20 minutes
Cook: 45 minutes


Serves 4 to 6 people


¼ lb ground beef
2 tbsp bread crumbs
1 egg yolk
½ tsp garlic powder
1 tsp onion powder
1 tsp ketchup
½ tsp Worcestershire sauce
pinch of kosher salt
pinch of black pepper
2 (2 to 3 lbs) pork tenderloin
2 tbsp grated parmesan cheese
1 cup frozen chopped broccoli, defrosted, excess liquid squeezed out
2 tbsp olive oil (or vegetable oil)


To make the filling, combine together the ground beef, breadcrumbs, egg yolk, garlic powder, onion powder, ketchup, Worcestershire sauce, salt and pepper and mix well by hand in a bowl. Set aside.

Preheat the oven to 375 degrees F.

Take one of the tenderloins. Butterfly the tenderloin by making a horizontal slice lengthwise through it almost all the way to the other side. Open the meat flat, like a book. Cover with plastic wrap, and using a meat mallet or a small, heavy skillet, lightly pound the pork so that it becomes ¼ inch thick. Sprinkle with salt and pepper. Squeeze any excess liquid from the broccoli and spread half of the amount over the pork, leaving bare a 2-inch border along one long edge. Sprinkle 1 tbsp of the Parmesan on top. Put half of the filling mixture in the middle (stick shape). Starting with the long side that's covered with filling, roll the stuffed tenderloin toward the bare-border side so that it forms a cylinder, and tie it closed with kitchen twine.

Do the same for second pork tenderloin.

Transfer the tenderloin rolls to roasting pan and drizzle olive oil on top. Roast until meat temperature is 160 degrees F (in thickest part of the roast). Estimated cooking time is 45 minutes.

Transfer the meat to the clean cutting board, tent with aluminum foil, and let rest for 20 minutes.
Slice the pork into ½-inch-thick slices and serve warm or room temperature.

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