Stuffed Pork Fillet Recipe

Prepare the pork

Preheat oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels. Using a sharp knife, make a lengthwise slit through the center of the tenderloin without cutting all the way through to create a pocket (or butterfly by slicing almost through and opening flat). Season the interior and exterior evenly with 1 tsp salt and 1/2 tsp black pepper.

Make the filling

In a medium bowl, combine 4 oz room-temperature cream cheese, 2 tbsp finely chopped chives, 1/2 cup grated sharp cheddar, 1 tsp minced garlic, 1/2 tsp lemon zest, 1/4 tsp salt and 1/4 tsp black pepper. Mix until smooth and well incorporated.

Stuff and secure

Spoon the filling into the pocket or spread it evenly over the butterflied pork. Fold the pork closed and secure the seam with toothpicks or tie with kitchen twine at 1-inch intervals so the filling stays inside. Brush the exterior lightly with 1 tbsp olive oil and 1 tbsp melted butter.

Sear

Heat a large, ovenproof skillet over medium-high heat until hot. Add the searing oil (use the brushed olive oil amount if not used earlier) and sear the pork on all sides, about 1–2 minutes per side, until golden-brown to develop color (approximately 6–8 minutes total).

Glaze and roast

Brush the seared pork all over with 1/2 cup BBQ sauce, reserving 2 tablespoons for finishing. Transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the center of the thickest part (not the filling) reads 145°F (63°C), about 12–18 minutes depending on thickness.

Rest and slice

Remove the pork from the oven, brush with the reserved 2 tablespoons BBQ sauce, tent loosely with foil and let rest for 8–10 minutes. Remove toothpicks/twine, then slice into 1/2-inch medallions and arrange on a platter.

While the pork roasts, prepare the baby potatoes: halve any larger baby potatoes so all pieces are similar size. Toss 1 lb baby potatoes with 1 tbsp olive oil, 3/4 tsp salt and 1/4 tsp black pepper on a baking sheet or in a roasting pan.

Roast the potatoes in the same 400°F (200°C) oven alongside the pork for 20–25 minutes, turning halfway, until tender and lightly crisped. If potatoes need more time after pork is done, leave them to continue roasting while pork rests.

When potatoes are done, transfer to a serving bowl and sprinkle with 1 tbsp finely chopped fresh chives.