Christmas Stuffed Pork Tenderloin

An irresistible Christmas Stuffed Pork Tenderloin, perfect for holiday dinners that balances flavor and approachability.

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Remove tenderloin from fridge, pat dry, trim silver skin and excess fat.
Butterfly the tenderloin by making a lengthwise cut through the center, stopping 1 inch from the other side.
Cover with plastic and gently pound to even thickness; season with salt and pepper.
In a bowl, combine breadcrumbs, parsley, garlic, thyme, red pepper flakes, salt, pepper, and olive oil. – Optionally add a beaten egg for binding.
Spread the stuffing evenly across the opened tenderloin and roll it up. Secure with kitchen twine or toothpicks.
Heat olive oil in a skillet over medium-high and sear the roll on all sides until browned.
Transfer the skillet to a 400°F oven and roast until the internal temperature reaches 145°F (about 15-20 minutes).
Let the pork rest for 5-10 minutes before slicing into medallions.

Stuffing can vary with dried fruit, nuts, or different herbs. Ensure even thickness for uniform cooking.