Italian Stuffed Kunekune Tenderloin Roast
January 7, 2026 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1-2 pounds) Kunekune Pork Tenderloin | Pasture-Raised, Corn-Free, Soy-Free | Buttery Tender Heritage Pork
- (1/3 cup) Finely Chopped Onion
- (1/3 cup) Finely Chopped Fresh Mushrooms
- (1) Garlic Clove, Minced
- (1 Tbsp) Olive Oil, divided
- (1 Cup) Italian or Plain Cornbread Stuffing Mix
- (1/4 cup) Chopped Roasted Red Peppers
- (3/4 cup) Chicken Broth
- (3 Tbsp) Fresh Flatleaf Parsley, chopped
- (One 7 oz container) Olive Tapenade
- (1 tsp) Salt
- (1/4 tsp) Freshly Ground Pepper
- (2 1/2 cups, divided) More Chicken Broth
- (1 cup) Merlot Wine
- (1 Tbsp) Butter
- (1 Tbsp) Flour
- (1/2 cup) Fresh sliced mushrooms
- (12-18 inches) Kitchen String
Directions
*Note* If you cannot find Olive Tapenade in the grocery store, the recipe to make it at home can be found at the bottom. It's simple and easy to make.
Saute onion, mushrooms, and garlic in 1 Tbsp hot olive oil in a large skillet over medium-high heat 5 minutes or until veggies are tenders. Remove from heat. Add cornbread stuffing mix, peppers 3/4 cup of chicken broth, parsley; stir until liquid is absorbed, let stand 5 mins.
Butterfly pork tenderloin roast by making a horizontal cut (about 1/3 down from top) into 1 side of pork, cutting to within 1/2 inch of the other side. DO NOT CUT ALL THE WAY THROUGH. Unfold top cut piece, open, and lay flat. Repeat procedure on opposite side of remaining two-thirds portion of pork roast, begin at top or bottom of inside cut. The goal is to get a single, flat, thin cut so that the meat can be rolled up into a log.
Spread roast evenly with olive tapenade, leaving a 1 inch border. Spoon stuffing mixture evenly over tapenade. Roll up the roast and tie with kitchen string. Place roast, seam side down, in a lightly greased shallow roasting pan. Rub roast with remaining 2 Tbsp of olive oil; sprinkle with salt and pepper. Pour 1 1/2 half cups of chicken broth and 1 cup of merlot into the pan.
Bake, uncovered, at 375 degrees for 50-60 minutes or until 160 degrees internal temperature in the roast. Remove from pan, reserve pan juices. Let roast stand for 15 minutes before slicing.
Melt butter in medium saucepan over medium-high heat; whisk in flour until smooth. Cook, whisking constantly to make a roux, about 2 minutes. Whisk in reserved pan drippings, remaining 1 cup of chicken broth, and sliced mushrooms. Cook over medium-high heat, whisking often, until thickened into a gravy, about 5 minutes. Serve gravy over roast.
Olive Tapenade Recipe
2 oz of pitted kalamata olives
2 oz of capers
2 oz of sun dried tomatoes (jarred is fine)
1 Tbsp of olive oil
Use food processor to puree all ingredients. Use this if you can't find a jar of Olive Tapenade in the grocery store.
