Quinoa Stuffed Pork Tenderloin is easy to make and filled with is filled with a quinoa, mushrooms, and kale stuffing! It’s a simple roast for a weeknight meal, and also elegant enough for a dinner party!
Preheat oven to 400°F degrees with the oven rack placed in the center of the oven.
Combine chicken stock and quinoa in a small saucepan. Bring to a boil over medium heat. Lower heat, cover and simmer for 15 minutes. When cooked, fluff the quinoa with fork.
While the quinoa cooks, prepare the stuffing. Heat 1 tablespoon of olive oil in a large pan or deep sided saute pan over medium heat. Add the shallot, garlic and cook for about 1-2 minutes, or until the shallot is translucent. Stir in the celery, mushrooms, and prosciutto, and cook for another 2-3 minutes, or until the mushrooms soften. Stir in the parsley, sage, thyme, salt, and pepper. Stir in the kale and 1/2 cup cooked quinoa and cook for about a minute, to allow the kale to wilt. Adjust seasoning to taste. Remove from heat and cool while you prepare the tenderloin.
Butterfly the tenderloin by slicing in half lengthwise, making sure not to cut all the way through -- you want to be able to open the tenderloin like a book. Place between two sheets of plastic wrap and use a meat mallet (or heavy skillet) to pound the tenderloin to about 1/4 inch thickness.
Season the tenderloin lightly with salt and pepper. Spread the stuffing on the meat, leaving a 1/2 inch border around the edges.
Starting with the long side, roll the tenderloin as tightly as possible, secure with kitchen twine.
Wipe out your skillet and heat remaining tablespoon of olive oil over medium-high heat.
Add the pork tenderloin, and brown all over about 4 minutes.
Transfer pan to oven. Roast pork, turning occasionally until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and let it rest 10 minutes before slicing.
If serving with gremolata, stir together the herbs, garlic and olive oil in a bowl, Season with salt and pepper.
To serve, slice the tenderloin in 1/2 inch slices. Top with the gremolata and enjoy immediately.