Italian stuffed pork tenderloin from RecipeTin Eats - Tonight / Delicious Tonight: Dinners for Every Night of the Week (page 254) by Nagi Maehashi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Soulkitchenjen on April 13, 2026

    This was so delicious. I will definitely be making again. I was able to stuff the pork in advance (earlier in the day) and cook it when it was dinner time. This is an “impress company” recipe.

  • Yuanboa on March 04, 2026

    I followed the recipe except i used Mike hot honey for the glaze and i am happy I did. I would suggest a little of cayenne if you do not have hot honey. Next time i plan to try 1/4 lb g pork sausage to add to stuffing.

  • luluf on November 12, 2024

    I thought this was a bit dry so it needs plenty of the glaze which i reduced too much. I probably overcooked the pork

  • KarinaFrancis on November 06, 2024

    Outstanding!! Totally belongs in the Sunday Suppers section cause it’s fancy, but still doable on a weeknight. The flavours are totally balanced and my fears of the glaze overpowering the dish were unfounded. Will absolutely make again.

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