pork tenderloin stuffed recipe

Written BySheba G Updated On
pork tenderloin stuffed recipe
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The Best pork tenderloin stuffed recipe

I’m so excited to share this pork tenderloin stuffed recipe with you, it’s one of my family’s favorites and we just can’t get enough of it. The dish is a classic, and I’m sure you’ll love it just as much as we do. I’ve been making this recipe for years, and it’s always a hit with my kids and husband.

There’s something about the combination of flavors and textures that just works, you know? It’s perfect for a special occasion or just a regular weeknight dinner. The best part is that it’s incredibly easy to make, even on a busy day.

Just marinate the pork tenderloin in your favorite seasonings and stuff it with cheese and herbs, then bake it to perfection. It’s really that simple! The result is a juicy, flavorful pork tenderloin that’s sure to become a staple in your household.

And let me tell you, my kids can’t get enough of it – they’re always asking for seconds (and sometimes thirds!) My husband loves it because it’s easy to make in bulk and we can have leftovers for days. And I love it because it’s just so delicious and satisfying.

It’s one of those recipes that never fails to impress, whether you’re serving it at home or taking it to a potluck dinner. So go ahead and give it a try – I promise you won’t be disappointed! As an added bonus, this recipe is also super healthy – the pork tenderloin is lean protein and the cheese and herbs add plenty of flavor without any extra calories.

We love serving this with some roasted veggies on the side for a well-rounded meal that everyone will enjoy.

Stuffed Pork Tenderloin

Stuffed Pork Tenderloin

4.7 from 983 votes

A tender pork tenderloin rolled around a savory filling of spinach, sun-dried tomatoes, and cheese, then roasted to perfection. This elegant dish is surprisingly easy to prepare and makes an impressive centerpiece for any dinner.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pork

1 (1-1.5 lb) pork tenderloin
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

For the Stuffing

1 cup fresh spinach, chopped
1/4 cup sun-dried tomatoes, chopped
1/2 cup shredded mozzarella cheese
2 tbsp grated Parmesan cheese
2 cloves garlic, minced
1/4 cup breadcrumbs
1 tbsp olive oil
1/4 tsp red pepper flakes (optional)

👨‍🍳Directions

1Preheat the oven to 400°F.
2Place the pork tenderloin on a cutting board and use a sharp knife to butterfly it by cutting lengthwise down the center, stopping about 1/2 inch from the opposite side.
3Open the meat like a book, cover with plastic wrap, and gently pound with a meat mallet to an even 1/2-inch thickness.
4Season the inside of the tenderloin with salt and pepper.
5In a medium bowl, combine the chopped spinach, sun-dried tomatoes, mozzarella, Parmesan, garlic, breadcrumbs, olive oil, and red pepper flakes if using.
6Spread the stuffing evenly over the pork, leaving a 1-inch border on all sides.
7Starting from one long side, roll the tenderloin tightly into a log, tucking in any stuffing that falls out.
8Secure the roll with kitchen twine at 1-inch intervals, tying firmly.
9Brush the outside with the remaining olive oil and season with additional salt and pepper.
10Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon olive oil.
11Sear the stuffed tenderloin for 2-3 minutes per side until golden brown on all sides.
12Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until an instant-read thermometer inserted into the center registers 145°F.
13Remove the skillet from the oven and let the pork rest on a cutting board, loosely tented with foil, for 5-10 minutes.
14The internal temperature will rise to 150°F during resting.
15Slice the tenderloin into 1-inch thick rounds, remove the twine, and serve warm.

🔧Equipment

Sharp knife
Cutting board
Meat mallet or rolling pin
Kitchen twine
Large skillet
Baking sheet
Aluminum foil
Instant-read thermometer

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 85mg🧂Sodium: 650mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 35g

📝Notes

For a dairy-free version, omit the cheeses and add 1/4 cup of toasted pine nuts and 2 tablespoons of nutritional yeast. You can also substitute the spinach with kale or Swiss chard, but blanch and squeeze dry first to remove excess moisture.

Watch Video Of How Stuffed Pork Tenderloin Works

This pork tenderloin stuffed recipe is truly one of our favorites – we love how easy it is to make and how delicious the result is every time. And let me tell you, my family loves when I serve this dish at gatherings or potlucks – everyone always raves about how good it tastes!

As for storage ideas, we love reheating leftovers from this recipe by wrapping them in foil and baking them in the oven until warmed through. This way, everyone gets a hot meal without having to cook anything themselves!

If you’re looking for more serving ideas, consider pairing this dish with some roasted veggies or mashed potatoes – both are delicious pairings that will complement the rich flavors of the pork tenderloin perfectly.

❓ Frequently Asked Questions About Stuffed Pork Tenderloin

Q: What type of cheese should I use in the stuffed pork tenderloin?

A: You can use any type of cheese you like in this recipe – cheddar, mozzarella, parmesan – the options are endless! Just be sure to use a high-quality cheese that will melt nicely when baked.

Q: Can I make this recipe ahead of time?

A: Yes, you can definitely make this recipe ahead of time – just marinate the pork tenderloin in your favorite seasonings up to 24 hours before cooking.

Q: How do I know if the pork tenderloin is cooked through?

A: To check if the pork tenderloin is cooked through, insert a meat thermometer into the thickest part of the meat – if it reads 145°F (63°C), then it’s done.

Q: Can I use other types of meat instead of pork tenderloin?

A: While this recipe was specifically designed for pork tenderloin, you can definitely experiment with other types of meat if you like – chicken breast or beef tenderloin would both work well.

Q: How do I store leftovers from this recipe?

A: Leftovers from this recipe should be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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