Hasselback Pork Tenderloin

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Hasselback Pork Tenderloin

Prep Time20

Cook Time25

Marinate1

Total Time1 45

Course: Main Course

Cuisine: American

Servings: -6 servings

Calories: 495kcal

Author: Linda Warren

Ingredients

2 Tablespoons fennel seeds, coarsely ground
1 teaspoon red pepper flakes, chopped fine
1 Tablespoon garlic powder
1 Tablespoon Italian seasoning
1 ⅓ Tablespoons kosher salt, divided
2 pork tenderloins about 1 pound each (1-½ lbs each would serve 6)
3 Tablespoons olive oil
1 large onion quartered and sliced thinly
2 medium bell peppers, any color or mixed quartered and sliced thinly
1 Tablespoon rice wine vinegar or white wine vinegar
4 ounces Monterey jack cheese or mozzarella cheese, shredded
Garnish: chopped fresh parsley

Instructions

In a small bowl, mix the ground fennel seeds, red pepper flakes, Italian seasoning, garlic powder, and 1 tablespoon salt.
Cut each tenderloin either in thirds or in half crosswise depending on the size of your tenderloin. Each section will be a serving. Using your fingers, rub the spice mixture all over the pork. Let it marinate, uncovered, at room temperature for 1 hour.
Preheat the oven to 400° F. Line a baking sheet with sides with parchment paper.
Heat oil in a large cast iron skillet over medium high heat. Sauté the onions and peppers, stirring occasionally, for about 7 minutes. You want them to soften slightly and for the onions to start to turn a light golden color.
Once softened, stir in the vinegar and remaining 1 teaspoon salt. Let the mixture sit until it cools slightly.
To assemble, take each section of the pork tenderloins and make a deep cut every ¾" but DO NOT cut all the way through.
Stuff each section with the cooled pepper and onion mixture, stuffing in as much as possible.
Place the tenderloins on the prepared baking sheet. Place the remaining vegetables around each tenderloin.
NOTE: If your iron skillet is large enough to accommodate all the pork tenderloins, return them to the skillet and surround them with the remaining vegetables.
Place the baking sheet or iron skillet in the preheated oven and cook for 20 minutes or until the tenderloin reaches 145° F.
Remove the pork from the oven and sprinkle the cheese over the top of each tenderloin. Return to the oven and cook for 5 minutes, or until the cheese has melted.
Let the meat rest for 10 minutes before serving. Garnish with parsley.

Notes

STORE/FREEZE/REHEAT

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze cooled pork in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat in a 325°F oven until warmed through or microwave in short intervals until warm.

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