In a large skillet over medium heat, cook the pancetta until crispy. Add in the shallots, garlic, prunes and herbs and cook until the shallots are translucent. Strain the stuffing out of the fat andIn a large skillet over medium heat, cook the pancetta until crispy. Add in the shallots, garlic, prunes and herbs and cook until the shallots are translucent. Strain the stuffing out of the fat and transfer to a small bowl and set aside. Note: Do not discard any extra pancetta fat. Leave it in the pan for later.
Stuffed Pork Tenderloin
Preheat the oven to 400°F. Trim the silver skin off of the pork tenderloin and use a sharp knife to cut a deep slit down the length, leave about one inch intact. Open the tenderloin like a book and place it between two large pieces of plastic wrap. Use a meat mallet to pound the tenderloin until it is about ½ inch thick throughout.
Remove the plastic wrap and stir the goat cheese and hazelnuts into the cooled stuffing. Evenly spread it across the pork tenderloin, leaving at least ½ inch border on each side.
Starting at the long end, tightly roll up the stuffed tenderloin. Use kitchen twine to tie up the roulade in at least five places. Season on all sides with salt and pepper.
Using the same skillet as your stuffing, heat the pancetta fat until hot and add in the tenderloin face down where the area where the roulade comes together.. Sear for 2-3 minutes per side, or until the tenderloin easily releases from the bottom of the pan. Transfer the pan to the oven and bake for 20 minutes, or until a meat thermometer reads 145°F.
Transfer the stuffed pork tenderloin to a cutting board. Add the white wine into the bottom of the pan and let it simmer down. Brush the pork with the sauce from the pan and let it rest for 5 minutes. Slice into 6-8 pieces and serve with additional sauce if desired.
To make this stuffed pork tenderloin recipe easier, stuff it the night before. It will give the flavors a chance to marry and enhance each other.As long as your thermometer reads and internal temperature of 145°F, it's okay if the pork is still a little pink in the middle.