Air Fryer Stuffed Pork Tenderloin is what’s on the menu today. Think of a stuffed and tender pork loin crisped up just right in your air fryer. But the real magic is inside; there’s a blend that will surprise you: Philadelphia Garlic & Herb Cream Cheese Spread, tangy sun-dried tomatoes, and maybe another flavorful ingredient you’ve got in mind.

Add a smear of Dijon Mustard, a bit of Cayenne Pepper for heat, and a handful of Shredded Cheddar Cheese. Oh, and let’s not forget those fresh and crisp Asparagus spears peeking out. Sounds great, right? Let’s walk you through how to make this delicious dish.

Ingredients

• 1 lb pork tenderloin

• 7.5 oz herb cream cheese spread (like Philadelphia Garlic & Herb)

• ½ cup shredded cheddar cheese

• 2 Tbsp Dijon mustard

• 1 bunch asparagus, trimmed

• 3 Tbsp sun-dried tomatoes, chopped

• ½ tsp cayenne pepper

• ½ tsp salt

• ½ tsp black pepper

Instructions

1. Butterfly the pork
Place the tenderloin on a cutting board. Carefully slice it lengthwise without cutting all the way through, so it opens like a book.

2. Layer the filling
Spread the herb cream cheese evenly over the inside of the tenderloin. Sprinkle the shredded cheddar on top.

3. Add veggies
Arrange the sun-dried tomatoes and trimmed asparagus evenly over the cheese layer.

4. Secure the tenderloin
Fold the pork closed and secure with toothpicks or kitchen twine. If your air fryer basket is small, cut the stuffed tenderloin in half. Brush the outside with Dijon mustard.

5. Season the exterior
In a small dish, mix cayenne pepper, salt, and black pepper. Roll the tenderloin in the seasoning mix, pressing gently so it sticks.

6. Preheat the air fryer
Set the air fryer to 400°F (200°C) and preheat for 5 minutes.

7. Cook the pork
Place the tenderloin in the basket. Cook for 10 minutes, then flip, lightly spray the other side with oil, and cook for another 8–10 minutes, until the internal temperature reaches 145°F (63°C) and the cheese is melty.

8. Rest and serve
Remove from the air fryer and let the pork rest for 5 minutes before slicing. Serve warm and enjoy!

Tips for Success

• Use a meat thermometer to avoid overcooking — 145°F is perfect for juicy pork.

• Swap asparagus for green beans, spinach, or bell peppers for a twist.

• For a bolder kick, add extra cayenne or a sprinkle of smoked paprika to the seasoning mix.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Reheat: Warm in the air fryer at 350°F (175°C) for 3–4 minutes or in the oven until heated through.

• Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.

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Filling Variations for Stuffed Pork Tenderloin

Looking to switch things with your stuffed pork tenderloin up a bit? Here are some comforting filling variations to boost your stuffed pork tenderloin:

Mediterranean Twist: Apply a layer of pesto sauce, followed by sun-dried tomatoes, feta cheese, and sliced olives. This brings out a burst of Mediterranean flavors to your plate.

Sweet & Savory: Spread a thin layer of apple butter or fig jam inside your pork, then add crumbled blue cheese and toasted walnuts. The blend of sweet and savory is truly appetizing.

Spicy Kick: Use pepper jack cheese, jalapeños, and a bit of chili flakes for those who love a touch of heat in their meal.

Garden Fresh: Add a layer of herb-infused cream cheese, then add thinly sliced bell peppers, zucchini, and red onions. This variation is lighter and filled with veggies.

Tropical Flair: Use a mango or pineapple salsa blended with a sprinkle of shredded coconut and a touch of cilantro. This offers a sweet and tangy tropical twist to the pork tenderloin.

Mushroom Medley: Sauté a mixture of mushrooms (like cremini, shiitake, and portobello) with garlic and thyme. Apply this mixture inside the tenderloin for a decadent, earthy flavor.

Bacon Bliss: Cook bacon strips in your pan until they’re crispy. Crumble and incorporate them with cheddar or gouda cheese—the smoky bacon flavor couples wonderfully with your pork.

Keep in mind, the key to a wonderful stuffed pork tenderloin is to balance flavors and textures. Feel free to mix and match or come up with your own exceptional fillings!

More Air-Fryer Recipes to Explore

Air Fryer Pork Steak Recipe: Dive into a juicy pork steak, air-fried to perfection, seizing all its raw juices and flavors.

Air Fryer Frozen Chicken Breast: No need to thaw your chicken! Transform frozen chicken breasts into a tender and delicious meal with the magic of your air fryer.

Perfect Air Fryer Frozen Chicken Wings: Crispy on the outside, juicy on the inside. These chicken wings are a game-changer for those with spontaneous hunger.

Crispy Air Fryer Cauliflower: Turn modest cauliflower into golden, crunchy bites: a comforting side or a snack on its own.

Quick and Easy Air Fryer Brats: Get that grilled texture and taste with ease. Flawlessly cooked brats in no time.

Air-Fryer Salmon Bites in Pineapple Bowl: A tropical delight! Flaky salmon bites are served in a fresh pineapple bowl, bringing summer to your dish.

Juicy & Tender Air-Fryer Ribs: Who needs a barbecue? Achieve melt-in-your-mouth ribs with a lovely crust, all from your air fryer.

Prepare to amaze your guests this holiday season with our succulent prime rib recipe, finished with a rich au jus and a tangy and creamy horseradish. And for folks who choose a wine-free option, we’ve got you covered with an equally flavorful au jus alternative.

This isn’t just a recipe; it’s the secret to a tender, medium-rare roast that’s exploding with flavor. This prime rib is surprisingly straightforward to make and excellent for Christmas or any festive gathering. With its delectable assortment of classic flavors and clear steps, it’s set to become a holiday favorite.

Why This Prime Rib Recipe Stands Out!

Efficiency at Its Finest: With just a 5-minute prep time, this prime rib recipe is both quick and straightforward, ensuring you spend a shorter amount of time in your kitchen and more with your family and guests without compromising a great meal.

Burst of Flavors: Our tangy horseradish cream and decadent au jus are meticulously prepared to complete the juicy prime rib, enhancing each bite.

Wine-Free Option: Acknowledging diverse choices, we’ve included an equally delicious wine-free au jus option, ensuring everyone’s palate is catered to.

Perfect for Holidays and Large Gatherings: This recipe isn’t just about flavor; it’s about abundance as well. Serve a gathering and watch the praises flow. Any leftovers can be converted into gourmet sandwiches like this Arby’s beef and cheddar, offering a comforting next-day treat.

Simplicity is Critical: Our step-by-step guide ensures a bother-free culinary adventure. There’s no necessity for extensive planning or cooking expertise; just follow along and appreciate the results.

Ingredients

For the Prime Rib

• 1 prime rib roast (about 6–7 lbs)

• ¼ cup unsalted butter, softened

• 2 cloves garlic, minced

• 1 Tbsp fresh rosemary, minced

• 1 pinch ground sage

• Sea salt, to taste

• Freshly cracked black pepper, to taste

For the Au Jus

• ¼ cup butter or beef drippings from the roast

• 2 Tbsp all-purpose flour

• ¼ cup red wine (Cabernet Sauvignon or your favorite; see notes for wine-free options)

• 2 cups beef broth, divided

• 1 Tbsp Worcestershire sauce

• Salt and freshly cracked black pepper, to taste

For the Horseradish Cream

• 8 oz sour cream

• ½ cup mayonnaise

• 1 Tbsp finely chopped scallions

• 3–4 tsp prepared horseradish (adjust to your spice level)

• 1 Tbsp fresh dill, chopped

• 2 tsp Dijon mustard

• 2 tsp white wine vinegar

• ¼ tsp sea salt

Instructions

1. Make the horseradish cream

In a medium bowl, mix together sour cream, mayonnaise, scallions, horseradish, dill, Dijon, vinegar, and salt. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

2. Prep the roast

• Preheat your oven to 450°F (230°C).

• In a small bowl, mix softened butter, garlic, rosemary, and sage.

• Pat the prime rib dry with paper towels. Season generously with salt and black pepper. Rub the garlic-herb butter mixture evenly over the roast. (If you prefer a simpler crust, just use plain butter and season generously with salt and pepper.)

3. Roast the prime rib

• Place the roast in a roasting pan, fat side up.

• Roast at 450°F (230°C) for 15 minutes to create a crust.

• Lower the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches:

  • 120°F (49°C) for rare

  • 125–130°F (52–54°C) for medium-rare

• Baste the roast with pan drippings every 30 minutes for extra flavor.

4. Rest the roast

Transfer the roast to a cutting board, tent loosely with foil, and let it rest for at least 20 minutes. This allows the juices to redistribute for tender, juicy slices.

5. Make the au jus

• In a saucepan over medium heat, melt the butter or use ¼ cup of beef drippings from the pan.

• Whisk in the flour to form a smooth paste and cook for about 1 minute.

• Slowly add the red wine, whisking until the alcohol smell dissipates.

• Gradually whisk in ½ cup of beef broth until smooth, then add the remaining broth and Worcestershire sauce.

• Bring to a boil, then reduce heat and simmer for 5–7 minutes until slightly thickened. Season with salt and pepper to taste.

6. Serve

Slice the prime rib against the grain. Serve with a drizzle of au jus and a dollop of creamy horseradish sauce on the side.

Tips for Success

• Use a meat thermometer — it’s the best way to get perfectly cooked prime rib.

• Letting the roast rest is essential to keep it juicy.

• Make the horseradish cream a day ahead for a stronger, more developed flavor.

• For a wine-free au jus, swap the wine for extra beef broth and add a splash of balsamic vinegar for depth.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Wrap tightly and freeze for up to 2 months.

• Reheat: Warm gently in the oven at 250°F (120°C) or in a skillet with a splash of beef broth to keep the meat tender.

Au Jus Wine-Free Options

Good Ol’ Broth: Whether it’s beef broth, chicken, or veggie broth, it is an excellent replacement for wine in this recipe. It deepens the meaty essence without a hint of alcohol.

Apple Cider: For a hint of fruity zest, apple cider or its gentler cousin. If it feels a bit sweet, a dash of vinegar or a squeeze of lemon can counterbalance things.

Grape Juice Twist: Often praised as the non-alcoholic twin of red wine, grape juice can fill in adequately. Mix in a splash of vinegar for every cup you use to seize the wine’s tang.

Cranberry’s Tart: Particularly when you’re skipping red wine, cranberry juice, with its natural tartness, can be a satisfying alternative.

Tomato’s Tangy Note: Its natural acidity makes tomato juice a convenient replacement, adding a unique depth to the blend.

A Vinegar-Broth Blend: While wine vinegar infuses more tang than standard wine, combining it with broth (add 3:1 in favor of broth) can get you pretty close to the authentic flavor.

Lemon’s Zesty Punch: A bit of lemon juice can add the sharpness often brought by wine, especially in small amounts.

Plain Water: It might sound plain, but in a tight spot, water can help keep the recipe’s consistency, even if it’s a tad less delicious.

Prime Rib Au Jus Tips for the Best Results:

• Horseradish Cream: Use freshly grated horseradish in your sauce for an even richer taste. The spice and freshness can boost the sauce to new heights.
• Seasoning Secrets: When seasoning your roast, make sure you’re using coarse salt and freshly cracked black pepper. The consistency and flavor they impart are outstanding.
• Butter Shine: If you use butter for the roast, always go unsalted. This offers you complete control over the saltiness of your dish.
• Thermometer Tips: Always have a good-quality meat thermometer at hand. It’s the most trustworthy way to guarantee your roast is perfectly cooked. Remember to insert it into the thickest part of your roast, bypassing any bones.
• Resting Importance: Never neglect the resting stage for your roast! This lets the juices redistribute, making every slice juicy and mouthwatering.
• Au Jus Adjustments: If your au jus is too thick, you can always thin it with more beef broth. Conversely, a quick simmer can help reduce and thicken it if it’s excessively thin.
• Wine Understanding: When preparing the delicious au jus, always use a wine you’d enjoy consuming. The grade of the wine can greatly impact the flavor of the sauce.
• Herb Hints: Fresh herbs can make a lot of difference to the taste of your roast. If you’re using the garlic-rosemary and sage crust, ensure your rosemary is fresh and finely chopped for the best fragrance and taste.
• Serving Suggestions: Consider warming the plates slightly before serving your prime rib. This keeps the meat warm and improves the overall dining experience.
• Leftover Love: Prime rib leftovers can be converted into mouthwatering sandwiches, salads, or stir-fries. Don’t let any of the prime rib goodness go to waste!

Prepare to make a culinary masterwork with the ultimate Italian dessert – the Chocolate Salami or Salami di Cioccolata. This isn’t your ordinary salami; it’s a lovely fusion of semi-sweet chocolate chips, vanilla tea biscuits, and crunchy pistachios, all held jointly by a rich blend of butter and heavy cream.

Picture crunching into a slice of this dessert. The first thing you taste is the decadent, melted chocolate, followed by the crumbly texture of the biscuits. Then followed by the surprise crunch of the pistachios, all smoothed out by the creamy combination of butter and cream.

If you like a little extra kick in their desserts, a splash of Amaretto or Rum can be added. And if you’re a sweet finish fan, a powdered sugar dusting can be the perfect final touch.

This Italian Chocolate Salami is not just a dessert; it’s an adventure. It’s a trip through various textures and flavors, all wrapped up in one appetizing slice. It’s easy to make yet unique enough to serve at a dinner party.

So plunge into the world of Italian/Portuguese desserts and create your very own Chocolate Salami today. Keep in mind the secret to a superb no-bake dessert is good quality ingredients and a love for unique desserts. Enjoy the process, and most significantly, enjoy your tasty creation!

Chocolate Salami Ingredients

Making excellent Chocolate Salami is an art; every ingredient plays a vital role in this chef-d’oeuvre. Let’s delve into the symphony of flavors and textures that these elements bring to the plate:

Semi-sweet Chocolate Chips: The show’s star, these chocolate chips melt into a decadent, velvety base for our chocolate salami. They provide the dessert with a rich, chocolatey, indulgent, delightful flavor.

Vanilla Tea Biscuits: These vanilla biscuits are much more than just filler. They add a comforting crunch and crumble to the salami, contrasting beautifully with the velvety chocolate. Their subtle vanilla taste also complements the chocolate chips, providing a layer of sophistication to the dessert.

Pistachios: These little jewels are the surprise ingredient in this Italian chocolate salami. They add a surprising crunch and a burst of nutty flavor that slices through the richness of the chocolate, making every bite enjoyable.

Butter and Heavy Cream: These two ingredients work jointly to bind all the elements of the chocolate salami. The butter provides a creamy richness, while the heavy cream offers the dessert its silky, indulgent texture. They guarantee that every slice of the salami is wholly held together.

Rum or Amaretto (Optional): Ingredients like a splash of Rum or Amaretto can add a warming depth to the dessert while dusting powdered sugar can deliver a sweet finish.

Chocolate Salami Variations

Nut Variations: Swap out the pistachios for different nuts like almonds, hazelnuts, or walnuts. Each nut will bring out its own distinctive flavor and crunch to the salami.

Biscuit Variations: Try using various types of biscuits. Shortbread, graham crackers, or even ginger snaps can add a unique dimension to your dessert.

Chocolate Variations: Try using different types of chocolate. Dark chocolate can add a deeper, more intense flavor, while white chocolate can make for a sweeter, creamier salami.

Liqueur Variations: If you’re including a splash of alcohol, consider testing different liqueurs. Coffee liqueur, orange liqueur, or even cherry brandy could add a thrilling new flavor profile.

Fruit Additions: Add dried fruits like cherries, cranberries, plums, or apricots for a sweet and zesty contrast to the rich chocolate.

Spice it up: A bit of chili powder or a dash of cinnamon can add a warm, spicy kick to your chocolate salami.

Chocolate Salami Recipe

It’s time to create a culinary masterwork with Chocolate Salami. This Italian dessert is a satisfying fusion of chocolate, biscuits, pistachios, and a splash of alcohol, bound together by creamy butter and heavy cream.

Ingredients

• 14 oz of vanilla tea biscuits
• 3/4 cup of roasted and chopped pistachios
• 2 cups of semi-sweet chocolate chips
• 1 cup of heavy cream
• 4 Tbsp of butter
• 2 Tbsp of Powdered sugar (optional)
• A splash of Amaretto or Rum (optional)

Instructions

• Preparation: First, place the vanilla biscuits in a large plastic bag. Using a rolling pin, gently beat them into small, bite-sized chunks. Next, take your roasted pistachios and give them a rough chop. These will add a lovely crunch to your salami.
• Chocolate and Cream: It’s time to heat the heavy cream. You can do this in a microwave or a saucepan until it reaches a soft simmer – be cautious not to let it boil. Pour the hot cream over your chocolate chips in a large bowl. If you’re using Rum or Amaretto, now’s the time to add it.
• Butter Time: Cut your butter into small cubes and move them to the bowl.
• Stir and Heat: After waiting a few minutes, stir the chocolate. You can reheat the chocolate in the microwave if needed, but keep in mind to do this in 15-20-second intervals to avoid overheating.
• Mix it Up: When your chocolate has reached a smooth, silky texture, it’s time to add the crushed vanilla biscuits and chopped roasted pistachios. Stir everything together until it’s well combined.
• Roll it Out: Lay a larger piece of plastic wrap on a flat surface and pour your chocolate mixture on top.
• Shape Your Salami: Roll your plastic tightly around the chocolate mixture, shaping it into a salami stick. If you want extra protection, you can wrap a second piece of plastic wrap around it. Tie off both ends to secure your salami.
• Chill and Serve: Place your chocolate salami in the fridge for at least 4 hours. Once set, remove the plastic wrap and roll your salami in powdered sugar for a sweeter touch.

Have you liked this Chocolate Salami experience? Why not let your Pinterest board in on the fun? Click the image below and pin it away. After all, chocolate loves good company!

More Delicious Italian Desserts

• Authentic Italian Chocolate Gelato: Dive into Italian desserts with this decadent and creamy Chocolate Gelato. It’s authentically Italian and guaranteed to fulfill your summer cravings.
• Italian Pizzelle Cookies (The Oldest Known Cookie): Experience a piece of history with these classic Italian Pizzelle Cookies. They’re not just cookies; they’re a travel back in time.
• Homemade Canestrelli Recipe: These delightful Italian shortbread cookies, or Canestrelli, are a sensory delight. Homemade and full of devotion, they’re the perfect complement to your afternoon tea.
• Italian Lemon Ricotta Cake: Bright, zesty, and irresistibly moist, this Italian Lemon Ricotta Cake is a piece of sunshine. 
• Italian Sponge Cake: Light, soft, and subtly sweet, this Italian Sponge Cake is a classic. It’s an adaptable dessert that’s perfect for any occasion.
• Maritozzi (Italian Sweet Bun): These Italian sweet buns, known as Maritozzi/Maritozzo, are a lovely treat. Soft, sweet, and delectable, they’re an excellent way to start or end your day.
• Sicilian Cassata Cake: This classic Sicilian Cassata Cake celebrates flavors. Its layers of sponge cake, ricotta filling, and marzipan make it a feast for the eyes and palate.
• Famous Sicilian Cannoli: Last but not least, the renowned Sicilian Cannoli. Crispy on the outside and creamy on the inside, these cannoli are a genuine Italian delicacy.