Pan-Roasted Stuffed Pork Tenderloin with Tomato-Citrus Relish

Amy Tischler

Pan-roasting happens a lot in the professional kitchen -- it’s a great technique for the home cook to adopt. It is essentially a sauté that starts on top of the stove and finishes in the oven.

In this recipe, pork loin is flattened and then rolled with a mix of creamy ricotta, bright tomatoes, garlic, fresh herbs and lemon. Serve this hot from the oven with a big spoonful of the Tomato-Citrus Relish.

For the relish:

  • One 28-ounce can Muir Glen Fire Roasted Diced Tomatoes, drained, 1/4 cup reserved for the pork 
  • 2 tablespoons olive oil
  • 1 large dill pickle, minced (1/2 cup)
  • 1 stalk celery, finely diced
  • 1 medium shallot, minced (1/4 cup)
  • Juice and zest of 1 large lemon
  • 1 tablespoon chopped parsley, plus more for garnish
  • 1 teaspoon finely chopped rosemary

For the pork:

  • 1/2 cup whole-milk ricotta cheese
  • 1/4 cup reserved Muir Glen Fire Roasted Diced Tomatoes (from above)  
  • 2 tablespoons olive oil
  • 3 garlic cloves, chopped
  • 1 teaspoon finely chopped rosemary
  • 2 teaspoons lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning
  • 2 pork tenderloins (about 2 pounds)
  • 2-3 tablespoons vegetable oil

1. Preheat the oven to 425 degrees Fahrenheit.

2. Make the relish: In a large bowl, combine the drained tomatoes, olive oil, pickle, celery, shallot, lemon juice and zest, parsley, and rosemary. Season with salt and pepper to taste. Allow the relish to marinate at room temperature while you prepare the pork.

3. Combine the ricotta, tomatoes, olive oil, garlic, rosemary, lemon juice, lemon zest,  salt and pepper in a medium bowl. Stir until well combined.

4. Place each tenderloin between two sheets of plastic wrap and pound to 1/2-inch thickness. Season with salt and pepper. Spread the ricotta filling evenly over the tenderloin, leaving a 1/2-inch border around the edges. Roll up each tenderloin lengthwise, ending the roll with the bare border, then tie with string at regular intervals. (Don’t worry if some of the stuffing escapes. It will brown deliciously in the pan.) Season again with additional salt and pepper.

5. Heat the oil in a large, heavy, cast-iron skillet over medium-high heat. Sear the tenderloins until golden brown, 6 to 8 minutes. Place the skillet into the oven and roast until the internal temperature reaches 140 degrees Fahrenheit, 15 to 20 minutes.

6. Transfer the tenderloins to a platter to rest for 15 minutes, lightly covered with foil. When ready to serve, slice the tenderloins into rounds and serve with tomato relish.  


This recipe was created with funding from Muir Glen, whose tomatoes we love. In fact, Lynne picked them as the best-tasting canned tomatoes in a blind test way back before they were an underwriter of the program. Now our relationship works like this: Muir Glen gave us the money to create more recipes that use tomatoes. We asked our friend Adeena Sussman, who appeared on the show back when she authored this cookbook, to come up with nine original recipes that include canned tomatoes as an ingredient. They're great, and we're rolling them out over the course of nine months. We'd like to thank Muir Glen for the support and for allowing us the creative freedom to produce this content independent of any editorial oversight.

Main Dishesporkmeat
Cook time: 
Serves 4-6

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