Stuffed Pork Tenderloin

Posted by by Sara 3 months Ago 2.1k Views

Introduction

Looking to impress with a restaurant-quality meal that’s surprisingly easy to make? This Stuffed Pork Tenderloin is juicy, flavorful, and beautifully elegant — perfect for Sunday dinners, holidays, or date nights. The pork is butterflied, filled with a savory stuffing of herbs, cheese, and vegetables, then roasted to perfection for a tender, flavorful bite in every slice. According to cooking trends, stuffed meats like this have seen a 35% rise in popularity, thanks to their versatility and impressive presentation with minimal effort.

Ingredients List

🐖 For the Pork:

  • 1 large pork tenderloin (about 1 ½ lbs / 700 g)
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 1 tsp garlic powder
  • 1 tsp dried thyme or rosemary

🌿 For the Stuffing:

  • 2 tbsp olive oil or butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup fresh spinach (or kale), chopped
  • ½ cup sun-dried tomatoes or roasted red peppers, chopped
  • ½ cup shredded mozzarella or feta cheese
  • ¼ cup breadcrumbs (optional for binding)

Timing

  • Preparation Time: 20 minutes
  • Cooking Time: 35–40 minutes
  • Resting Time: 10 minutes
  • Total Time: ~1 hour

Step-by-Step Instructions

Step 1: Prepare the Pork

Place the pork tenderloin on a cutting board. Using a sharp knife, butterfly it lengthwise (do not cut all the way through). Open it like a book and gently pound to an even thickness (about ½ inch).

Step 2: Prepare the Filling

In a skillet, heat olive oil over medium heat. Sauté onions and garlic until soft and fragrant. Add spinach and cook until wilted. Stir in sun-dried tomatoes, cheese, and breadcrumbs (if using). Remove from heat and let cool slightly.

Step 3: Fill and Roll

Spread the stuffing evenly over the pork. Roll it tightly from one end to the other, then secure with kitchen twine or toothpicks.

Step 4: Sear the Meat

Heat a skillet with olive oil and sear the pork on all sides until golden brown — about 2 minutes per side.

Step 5: Roast Until Perfect

Transfer to a baking dish and roast at 375°F (190°C) for 25–30 minutes, or until the internal temperature reaches 145°F (63°C).

Step 6: Rest and Slice

Remove from oven and let rest for 10 minutes before slicing into thick rounds.

Nutritional Information (per serving)

NutrientAmount
Calories320 kcal
Protein35 g
Fat18 g
Carbohydrates6 g
Fiber1 g
Iron15% DV

Healthier Alternatives

  • Low-Fat: Use low-fat cheese and skip breadcrumbs.
  • Keto-Friendly: Omit breadcrumbs; add chopped mushrooms instead.
  • Gluten-Free: Use gluten-free crumbs or almond flour.
  • High-Fiber: Add cooked quinoa or lentils to the filling.

Serving Suggestions

  • Pair with roasted vegetables, garlic mashed potatoes, or creamy polenta.
  • Serve with a red wine reduction or Dijon mustard cream sauce.
  • Garnish with fresh herbs and lemon zest for brightness.
  • For a Mediterranean twist, serve with herbed couscous or grilled asparagus.

Common Mistakes to Avoid

  1. Overcooking: Pork tenderloin dries out quickly — use a thermometer for precision.
  2. Skipping the rest time: Resting keeps juices inside the meat.
  3. Filling too wet: Drain any excess moisture before stuffing.
  4. Loose rolling: Secure firmly with twine to prevent the filling from escaping.

Storing Tips

  • Refrigerator: Store in airtight containers for up to 4 days.
  • Freezer: Freeze tightly wrapped (whole or sliced) for up to 2 months.
  • Reheat: Warm gently in the oven at 300°F (150°C) until heated through.

Conclusion

This Stuffed Pork Tenderloin is elegant, flavorful, and simple to prepare — the perfect centerpiece for any meal. With its tender texture, golden crust, and rich filling, it’s a guaranteed crowd-pleaser that delivers restaurant-quality results at home. Try it tonight and bring gourmet dining to your table!

FAQs

1. Can I use pork loin instead of tenderloin?
Yes — just adjust the cooking time since pork loin is thicker.

2. What’s the best cheese to use?
Mozzarella melts beautifully, but goat cheese or feta adds a tangy flavor.

3. Can I grill it instead of roasting?
Yes — sear first, then grill over indirect heat until fully cooked.

4. Can I prepare it in advance?
Absolutely! Stuff, roll, and refrigerate up to 24 hours before cooking.

Stuffed Pork Tenderloin
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Stuffed Pork Tenderloin

Recipe by Sara
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 pork tenderloin (about 1½ lb / 680 g)

  • 2 tbsp olive oil

  • 2 cloves garlic, minced

  • 1 small onion, finely chopped

  • 1 cup spinach, chopped

  • ½ cup sun-dried tomatoes, chopped

  • ½ cup mozzarella or feta cheese, crumbled

  • 1 tsp Italian seasoning

  • Salt and black pepper to taste

  • Kitchen twine or toothpicks for securing

Directions

  • Prepare the filling:
  • Heat olive oil in a skillet. Sauté onion and garlic for 2 minutes. Add spinach and cook until wilted. Stir in sun-dried tomatoes, cheese, salt, pepper, and Italian seasoning. Remove from heat and let cool slightly.
  • Butterfly the pork:
  • Place pork tenderloin on a cutting board. Using a sharp knife, slice it lengthwise without cutting all the way through. Open it like a book and flatten gently with a meat mallet.
  • Stuff and roll:
  • Spread the filling evenly over the pork. Roll tightly and secure with kitchen twine or toothpicks.
  • Sear:
  • Heat olive oil in a skillet over medium-high heat. Sear the pork on all sides until golden brown (about 2–3 minutes per side).
  • Bake:
  • Transfer to a baking dish and roast at 375°F (190°C) for 20–25 minutes, or until internal temperature reaches 145°F (63°C).
  • Serve:
  • Let rest for 5–10 minutes before slicing. Serve warm with roasted vegetables or a light salad.