Aromatic butter fried garlic and rich  sourdough stuffed inside a juicy pork tenderloin and braised in a dry white wine pan sauce.

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Pork Tenderloin

Pork tenderloin is a long, thin muscle that runs along the back of the pig. It is a very lean cut of meat, with a mild flavor and a delicate texture. Pork tenderloin is often roasted, grilled, or pan-fried. It is awesome at taking on any flavor thrown at it so its a great cut to try new flavors with.

Garlic Bulbs

With a strong, pungent flavor, fresh garlic is both sweet and savory. When fried in butter, the garlic develops a deeper, earthier flavor that enhances its aromatic properties. The frying process also intensifies the garlic’s zest, rather than allowing it to sweeten. Once the garlic is broken down with the now browned butter and bread, it adds an intensity to the dish that any garlic lover will enjoy.

Butter

Butter adds flavor, moisture, and richness to pork tenderloin. The butter also helps to create a crispy crust on the outside of the pork, while the inside remains moist and tender. As the butter develops with the garlic its aromatics permeate the dish.

Sourdough

A small slice of sourdough bread is fried in the pan with the garlic cloves to absorb all the delicious butter and garlic. Once the bread is fried in the butter, it is added to a food processor and pulverized to create a rich garlic butter spread that can be put into the meat without it spilling out of the sides.

TIPS & TRICKS FOR THE BEST FRIED GARLIC STUFFED PORK TENDERLOIN

Frying the garlic

Frying garlic takes less time than roasting it and imparts a lot of flavor. To fry the garlic, add butter and whole cloves of garlic to a pan. Heat the pan over medium-high heat and fry the garlic for about 10 minutes, stirring continuously until the garlic is golden brown and fork-tender. Once the garlic is browned, add your pieces of crusty sourdough to finish frying in the butter to add a ton of extra flavor. 

Skip peeling the garlic

A lot of garlic is used in this dish, and peeling it can be a hassle. To avoid this, give the garlic bulb a good smack and toss the cloves in the butter. Begin to fry the garlic in the butter. By the time the garlic is golden brown, the skin will have fried into the butter and will be simple to remove before adding your sourdough pieces.

Preparing the filling

To make the filling, add the butter, sourdough, and garlic to a food processor or blender. Season with a pinch of salt. Start by pulsing the garlic and bread together on low speed. If the bread is not moving through the processor easily, add a small splash of white wine to help it along. By the time the pork is prepped, the garlic spread should be cool to handle.

Stuffing pork tenderloin is simple

Using a long, thin boning or pairing knife, cut the pork tenderloin through the middle. This is similar to how you would put a stick in a corn dog. Pull the knife out and do the same on the other side. Make sure the knife isn’t serrated for a cleaner look.

Use your fingers to make sure there is enough room to meet as closely to the middle as possible. Stuff the filling evenly on both sides. Once the pork is stuffed, make sure to squish the filling as close to the center as possible. You don’t need to slice through and bind the tenderloin to stuff it. That is just doing more work. Place your index fingertips together with your elbows at chest level- that is the direction to make the hole in the tenderloin. 

Getting a great crust

To achieve a great crust on a pork tenderloin, season it generously with salt and pepper, then roll it in flour. This will help the pork form a brown crust when you sear the sides of it before braising. The fat from the pork will also cook with the drippings to create a thicker pan sauce than if you did not use flour. Do not flour then season the tenderloin that will on create a barrier between the meat and the flavor. 

Braising

Pork tenderloin should be cooked to an internal temperature of 155 degrees Fahrenheit. This will ensure that the pork is cooked through and is safe to eat. A good rule of thumb is to allow 25-30 minutes per pound.

Braising is a cooking method that involves cooking food in a liquid, typically a flavorful broth or wine. It is a great way to cook pork because it helps to keep the meat moist and tender. Braising also helps to develop flavor by allowing the meat to absorb the flavors of the liquid.

Benefits of braising pork:

• Moist and tender meat: Braising helps to keep the meat moist and tender by preventing it from drying out. This is especially important for pork, which can be a lean cut of meat.
• Developed flavor: Braising helps to develop flavor by allowing the meat to absorb the flavors of the liquid. This is a great way to add flavor to pork without using a lot of extra ingredients.
• Easy to cook: Braising is a relatively easy cooking method that can be used by even novice cooks.
• Variety of dishes: Braised pork can be used in a variety of dishes, from simple roasts to more complex stews and casseroles

Serve this pork with

• Mashed potatoes
• Roasted vegetables
• Applesauce
• Cranberry sauce
• Braised greens
• Rice pilaf
• Sautéed mushrooms
• Onion gravy
• Creamy polenta
• Farro salad

Equipment needed to make this recipe

• Cutting board
• Chef’s knife
• Meat thermometer
• Braising pan
• Tongs
• Spoon
• Whisk
• Plate
• Food processor or blender

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