Broccoli Rabe Stuffed Pork Tenderloin

By Amber Marie Arevalos


  • 1 bunch broccoli rabe, trimmed
  • 3 tablespoons olive oil, divided
  • 1 teaspoon sea salt, divided
  • 1/8 teaspoon crushed red pepper
  • 3 garlic cloves, minced
  • 1 (2-lb.) pork loin, trimmed
  • 4 ounces very thinly sliced prosciutto
  • 2 cups unsalted vegetable stock
  • 1/4 cup dry white wine
  • 1½ teaspoon nutritional yeast
  • 2 tablespoons butter


  1. Boil broccoli in boiling water for 3 minutes; plunge into an ice bath for 1 minute. Drain well. Wrap broccoli in paper towels; squeeze dry. Chop broccoli into 1 1/2-inch pieces. Place in bowl and toss with 1 tablespoon oil, 1/4 teaspoon salt, pepper, and garlic.
  2. Preheat oven to 325°F.
  3. Cut into pork loin lengthwise from, 3/4 inch from bottom, keeping knife parallel with cutting board; do not cut through the other side. Continue slicing lengthwise from right to left, unrolling loin as you slice, to form a 3/4-inch-thick rectangle. Season with remaining salt.
  4. Arrange prosciutto in layers to cover inside of loin. Spread broccoli mixture on top, leaving a 1-inch border. Roll pork up left to right. Tie with twine in knots at 2-inch intervals.
  5. Combine stock, and wine in a roasting pan. Place pan over medium heat and stirring until nutritional yeast dissolves. Set a roasting rack in pan.
  6. Heat a large skillet over medium-high. Add remaining 2 tablespoons oil. Place loin in pan; cook 12 minutes or until browned. Place loin on rack; cover loosely with foil. Roast at 325°F for 50 minutes or until meat registers 150°F. Remove pork from pan; let pork stand 20 minutes. Swirl butter into pan juices until butter melts. Cut pork into 3/4-inch slices; serve
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