Pork Tenderloin With Panettone stuffing
2 cups Panettone, small diced
1/2 cup onion, diced
1/2 cup fennel, diced
1/2 cup celery, diced
2 teaspoons fresh garlic, chopped
1 teaspoon fresh thyme, minced
1 teaspoon fresh rosemary, minced
1 teaspoon unsalted butter
2 teaspoon extra virgin olive oil
1 cup chicken stock
Salt and pepper
1 pork tenderloin, about 1.5 pounds
Dice Panettone and spread on a single layer on a baking sheet and toast in a 350°F oven until golden brown, about 8 minutes. Combine all vegetables, herbs and garlic in saute pan and cook until tender, about 5-7 minutes. Add the toasted Panettone to the pan with chicken stock. Cook until all liquid is absorbed and cool the mixture completely.
Next, butterfly and season both sides of pork tenderloin. stuff the pork tenderloin with stuffing mixture, then roll and tie pork tenderloin. Then, heat a large saute pan to medium-high heat, and sear the pork tenderloin on all sides until golden brown. Cook in 350°F oven for 18 minutes or until pork tenderloin reaches an internal temperature of 115°F.
Let pork rest for 10 minutes, then slice and serve.