Stuffed Pork Tenderloin Recipe (Juicy & Flavorful Dinner)
This stuffed pork tenderloin is tender, juicy, and filled with a delicious savory stuffing that adds incredible flavor to every bite. Roasted to perfection with a golden crust, it’s an elegant yet easy dish perfect for family dinners, holidays, or entertaining guests.
Equipment
- Sharp chef’s knife
- Cutting board
- Mixing bowls
- Skillet (for searing)
- Kitchen twine or toothpicks
- Meat thermometer
- Oven-safe baking dish
Ingredients
- Pork tenderloin (whole, ~1–1.5 lbs)
- Butter or olive oil
- Garlic, onion, or shallots
- Fresh vegetables (spinach, mushrooms, or apples depending on filling)
- Cheese (feta, mozzarella, or cream cheese)
- Fresh herbs (parsley, thyme, rosemary)
- Breadcrumbs or grains (optional for texture)
- Salt and pepper
Instructions
- Butterfly Pork Tenderloin: Slice lengthwise down the center, stopping short of cutting through. Open like a book.
- Prepare Stuffing: Cook vegetables lightly to release moisture, then mix with cheese, herbs, and seasonings.
- Fill & Roll: Spread stuffing evenly, roll tightly, and secure with twine or toothpicks.
- Sear: Heat oil in a skillet and sear tenderloin on all sides until golden.
- Roast: Transfer to baking dish and roast at 375°F (190°C) until internal temperature reaches 145°F (63°C).
- Rest & Slice: Let rest for 10 minutes, then slice into medallions to reveal the filling.
Notes
- Don’t overstuff—the filling should be even and compact.
- Kitchen twine ensures the roll holds its shape.
- Resting after roasting is essential for juicy slices.
- Spinach and feta give a Mediterranean flair, while apples and cranberries add holiday charm.
- Leftovers freeze well when sliced and wrapped tightly.
- Pair with roasted vegetables, mashed potatoes, or a simple salad for a complete meal.