STUFFED PORK TENDERLOIN

If you’re craving a dinner that feels special but doesn’t take all day to make, this Stuffed Pork Tenderloin is exactly the kind of recipe you’ll love. Not only does the focus keyphrase appear early for SEO performance, but this dish truly deserves the spotlight. Pork tenderloin sometimes gets overlooked because people assume it’s tricky or bland. But once you butterfly it, stuff it with fresh herbs, cheese, and flavorful veggies, and roll it up, something magical happens. You get a meal that’s tender, juicy, and looks like it came straight from a cozy bistro.

I like this recipe because it works for both weeknights and more impressive occasions. The filling brings color and richness, while the oven does most of the heavy lifting. You’ll also get a nice balance of savory flavor with a hint of freshness from the herbs. The best part? You don’t need fancy tools or chef-level knife skills. Even if you’ve never butterflied a tenderloin before, you’ll pick it up fast (I’ll walk you through the steps).

This Stuffed Pork Tenderloin also reheats beautifully, holds together well when sliced, and pairs with just about anything — roasted vegetables, mashed potatoes, a crisp salad, or even a simple pan sauce. If you’ve been wanting a no-stress recipe that still impresses everyone at the table, this is it.

Prep time: 20 minutes
Cook time: 30–35 minutes
Total time: 55 minutes
Difficulty: Easy
Servings: 4

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What Makes This Stuffed Pork Tenderloin Special?

1. Juicy and Tender Every Time
Pork tenderloin cooks quickly and stays incredibly moist when rolled with a flavorful filling. The stuffing helps lock in moisture, so each slice stays juicy.

2. Fully Customizable Filling
You can use spinach, cheese, sun-dried tomatoes, mushrooms, or even apples. It’s a flexible recipe that adapts to seasons and pantry staples.

3. Impressive Presentation Without Much Work
It looks fancy, but the steps are simple. Rolling the tenderloin makes it look like something you’d order at a nice restaurant, even though it’s easy enough for beginners.

4. Quick Weeknight-Friendly Cook Time
This whole dish comes together in under an hour. Since tenderloin cooks fast, it’s ideal when you want a beautiful meal with minimal effort.

5. Time-Saving and Make-Ahead Friendly
You can prep the filling and even roll the tenderloin ahead of time. Keep it in the fridge, then bake when ready.

These features make this recipe worth trying because it’s reliable, flavorful, and easy enough to become your new go-to.

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Ingredient Notes

Pork Tenderloin

• Lean, tender, and cooks quickly.

• Avoid pork loin — it’s much larger and will not cook the same.

• Look for a 1 to 1.5-pound tenderloin.

• Can substitute with chicken breasts (butterflied and pounded thin).

Fresh Spinach

• Adds moisture and color.

• You can use kale or Swiss chard instead.

• Frozen spinach works if well drained.

Garlic

• Builds deep, savory flavor.

• You can use garlic powder in a pinch (½ teaspoon).

Cream Cheese or Goat Cheese

• Makes the filling creamy and rich.

• For lighter results, use ricotta or low-fat cream cheese.

• For stronger flavor, use goat cheese or feta.

Sun-Dried Tomatoes

• Adds bold flavor and sweetness.

• You can swap with roasted red peppers, sautéed mushrooms, or caramelized onions.

Olive Oil

• Helps brown the pork and adds flavor.

• Avocado oil or melted butter works too.

Salt and Pepper

• Simple, but essential for bringing out the pork’s natural flavors.

Kitchen Twine

• Helps the tenderloin hold shape.

• If you don’t have twine, toothpicks spaced evenly across the roll will work.

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How To Make Stuffed Pork Tenderloin

1. Prepare the Tenderloin

Lay the pork tenderloin on a cutting board. Use a sharp knife to make a cut down the length of the tenderloin (but don’t cut all the way through). Open it like a book.
Tip: If the thickness is uneven, gently pound it with a meat mallet to help it cook evenly.

2. Season the Pork

Sprinkle both sides with salt, pepper, and a touch of garlic powder.
Look for the meat to have an even coating — this gives each bite balanced flavor.

3. Sauté the Filling

In a skillet, warm a little olive oil. Add garlic, spinach, and sun-dried tomatoes. Cook for 2–3 minutes until the spinach wilts.
Stir in cream cheese until mostly melted.
Tip: The filling should be creamy but not runny. Let it cool for 5 minutes before adding to the pork.

4. Spread the Filling

Lay the filling evenly across the butterflied tenderloin. Leave a ½ inch border around the edges so the filling doesn’t spill out as it cooks.

5. Roll It Up

Starting from the long side, roll the pork tightly like a jelly roll.
Tie with kitchen twine every 1.5 inches to keep it secure.

6. Sear for Flavor

Heat a skillet over medium-high. Add olive oil.
Sear the rolled tenderloin for 1–2 minutes per side until lightly golden.
Tip: Searing helps build flavor and color.

7. Bake

Transfer to a 375°F (190°C) oven.
Bake 25–30 minutes, or until the internal temperature reaches 145°F (63°C).
Look for a lightly browned outside and juices that run clear.

8. Rest and Slice

Let it rest 5–10 minutes before slicing.
Resting keeps the meat juicy and helps the roll stay intact.

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Storage Options

Room Temperature

• Keep leftovers out no longer than 2 hours.

Refrigeration

• Store slices in an airtight container for 3–4 days.

• Add a spoonful of cooking juices to keep it moist.

Freezing

• Freeze whole or sliced for up to 3 months.

• Wrap tightly in foil, then add to a freezer-safe bag.

Reheating

• Reheat in a 300°F (150°C) oven for 10–12 minutes.

• Microwave gently with a splash of broth or water.

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Variations and Substitutions

1. Apple and Sage Stuffed Tenderloin
Use sautéed apples, onions, and sage for a fall twist.

2. Mediterranean Style
Add feta, olives, and roasted red peppers.

3. Mushroom and Swiss
Use sautéed mushrooms with shredded Swiss cheese for a richer vibe.

4. Low-Carb, No-Dairy Option
Skip cheese and use sautéed veggies, garlic, and herbs.

5. Holiday Herb Version
Stuff with cranberries, pecans, and rosemary.

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Frequently Asked Questions

Why is my pork tenderloin dry?
You may have overcooked it. Remove at 145°F internal temp for best results.

Can I make Stuffed Pork Tenderloin ahead?
Yes. Assemble, roll, and refrigerate up to 24 hours before baking.

Do I have to sear it?
Searing adds flavor and color, but you can skip it if needed.

Can I air fry this?
Yes. Air fry at 375°F for 20–25 minutes until it reaches 145°F.

Can I change the filling?
Absolutely. Use any vegetables, cheeses, or herbs you like.

How do I keep the filling from spilling out?
Don’t overfill and leave a clean edge around the pork before rolling.

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Conclusion

Stuffed Pork Tenderloin is one of those dinners that always feels special but doesn’t demand too much time or effort. It’s flexible, flavorful, and perfect for any night of the week. Give it a try, make it your own, and share your favorite variations — I’d love to hear how it turns out in your kitchen.

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