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Pork Tenderloin With Tomatoes

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“For this recipe, pork tenderloin is pounded thin, stuffed, rolled and roasted in the oven. To save time, the filling ingredients can be prepared a day or two ahead and the pork can also be prepared ahead of time.”

Ingredients Nutrition


  1. Preheat the oven to 450 degrees F.
  2. Heat oil and butter in a large skillet over medium high heat.
  3. Add mushrooms, onion, tomatoes, and olives and cook, stirring occasionally, until mushrooms and onions have softened, about 5 to 6 minutes.
  4. Remove from heat and stir in cheese and oregano.
  5. Pound each tenderloin to a thickness of 1/4 inches and season with salt and pepper on both sides.
  6. Spread about half the filling on each tenderloin and roll up.
  7. Place in a baking dish, seam side down, about 2 inches apart; sprinkle any remaining filling around the pork rolls.
  8. Roast for 15 minutes, then lower temperature to 400 degrees F and roast until an internal meat thermometer registers 160 degrees F, about 15 to 20 minutes.
  9. Let cool for 5 minutes then cut crosswise into thick slices.

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