I still remember the first time I rolled a pork tenderloin around a pile of warm spinach and tangy cheese, my kitchen smelling like a Sunday dinner I wanted to make every week, that slow, satisfying moment when the meat was ready to brown and I knew my family would crowd the table for this Stuffed Pork Tenderloin Recipe.
Why You’ll Love It
This stuffed pork tenderloin is forgiving and impressive at the same time, perfect for a weeknight when you want something special without hours of work or for a small dinner with friends, the stuffing keeps the meat moist so even first timers get a tender, flavorful result that pleases both picky eaters and people who like bold flavors.
Serves 4
Prep Time: 20 minutes |
Cook Time: 30 minutes |
Total Time: 50 minutes
Ingredients
- 1.5 lb pork tenderloin (about 700 g), trimmed and butterfly cut
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta or goat cheese
- 1/4 cup sun dried tomatoes, chopped and patted dry
- 2 cloves garlic, minced
- 1 tablespoon olive oil for searing
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 lb baby potatoes, halved
- 1 tablespoon olive oil for potatoes
- 1 tablespoon butter
- 2 cups green beans or haricots verts, trimmed
- Fresh rosemary sprigs for garnish
Instructions
- Preheat the oven to 400 F 200 C and line a small roasting pan with foil for easy cleanup.
- Butterfly the pork tenderloin by slicing lengthwise but not all the way through, open it flat and gently pound to an even 1/2 inch thickness.
- In a bowl combine chopped spinach, crumbled feta, sun dried tomatoes, minced garlic, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper, mix until evenly distributed.
- Spread the stuffing down the center of the flattened pork, roll tightly and tie with kitchen twine every 1 1/2 inches to secure the filling. Season the outside with remaining salt and pepper.
- Heat 1 tablespoon olive oil in an ovenproof skillet over medium high heat, sear the rolled tenderloin 2 minutes per side until golden brown to lock in juices.
- Toss halved baby potatoes with 1 tablespoon olive oil, salt and pepper and arrange them around the pork in the roasting pan or transfer potatoes to a separate sheet if your pan is tight. Dot potatoes with butter.
- Roast in the preheated oven for 20 to 25 minutes until the pork reaches 145 F 63 C internal temperature and potatoes are tender, use an instant read thermometer for accuracy.
- While the pork rests for 10 minutes, quickly sauté green beans in a skillet with a splash of olive oil and a pinch of salt until bright and crisp tender.
- Remove twine, slice the pork into 1 inch medallions to reveal the stuffing, plate with roasted potatoes and green beans, garnish with rosemary sprigs.
- Serve warm and slice extra slowly so the filling stays neat on each plate.
Tips & Tricks
- Use an instant read thermometer to avoid overcooking, 145 F 63 C is the safe target for tenderloin.
- Keep the stuffing relatively dry so it stays inside the roll, squeeze excess oil from sun dried tomatoes if they are packed in oil.
- Tying the roll with kitchen twine helps it keep shape while searing and roasting.
- Let the meat rest at least 10 minutes before slicing so juices redistribute and the slices hold together.
- If your tenderloin is very thick or uneven, pound lightly to an even thickness for even cooking.
Serving Ideas
- Serve for a cozy family dinner with mashed potatoes and a simple green salad.
- Make it for a small dinner party with roasted seasonal vegetables and a light pan sauce.
- Slice thin and serve on warm crusty bread for an elevated sandwich next day.
- Pair with herby couscous and roasted carrots for a weeknight meal with leftovers for lunches.
Frequently Asked Questions
How do I know when the stuffed pork tenderloin is done
Use an instant read thermometer inserted into the center, it should read 145 F 63 C then rest 10 minutes before slicing for safe, juicy pork
Can I use pork loin instead of tenderloin
Pork loin is thicker and will need longer roasting and possibly butterflying too, tenderloin is best for even rolls but loin can work with adjusted cook time and careful temperature checks
Can I freeze the rolled tenderloin before cooking
Yes you can roll and tie the pork and freeze wrapped for up to 2 months, thaw in the refrigerator overnight before bringing to room temperature and roasting as directed
What is a good stuffing for picky eaters
Keep it simple with mild cheese like mozzarella or provolone and finely chopped herbs with a little lemon zest to add flavor without strong textures or tastes
Stuffed Pork Tenderloin Recipe
This stuffed pork tenderloin is forgiving and impressive at the same time, perfect for a weeknight when you want something special without hours of work or for a small dinner with friends, the stuffing keeps the meat moist so even first timers get a tender, flavorful result that pleases both picky eaters and people who like bold flavors.
Ingredients
- 1.5 lb pork tenderloin (about 700 g), trimmed and butterfly cut
- 1 cup fresh spinach, chopped
- 1/2 cup crumbled feta or goat cheese
- 1/4 cup sun dried tomatoes, chopped and patted dry
- 2 cloves garlic, minced
- 1 tablespoon olive oil for searing
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 lb baby potatoes, halved
- 1 tablespoon olive oil for potatoes
- 1 tablespoon butter
- 2 cups green beans or haricots verts, trimmed
- Fresh rosemary sprigs for garnish
Instructions
- Preheat the oven to 400 F 200 C and line a small roasting pan with foil for easy cleanup.
- Butterfly the pork tenderloin by slicing lengthwise but not all the way through, open it flat and gently pound to an even 1/2 inch thickness.
- In a bowl combine chopped spinach, crumbled feta, sun dried tomatoes, minced garlic, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper, mix until evenly distributed.
- Spread the stuffing down the center of the flattened pork, roll tightly and tie with kitchen twine every 1 1/2 inches to secure the filling. Season the outside with remaining salt and pepper.
- Heat 1 tablespoon olive oil in an ovenproof skillet over medium high heat, sear the rolled tenderloin 2 minutes per side until golden brown to lock in juices.
- Toss halved baby potatoes with 1 tablespoon olive oil, salt and pepper and arrange them around the pork in the roasting pan or transfer potatoes to a separate sheet if your pan is tight. Dot potatoes with butter.
- Roast in the preheated oven for 20 to 25 minutes until the pork reaches 145 F 63 C internal temperature and potatoes are tender, use an instant read thermometer for accuracy.
- While the pork rests for 10 minutes, quickly sauté green beans in a skillet with a splash of olive oil and a pinch of salt until bright and crisp tender.
- Remove twine, slice the pork into 1 inch medallions to reveal the stuffing, plate with roasted potatoes and green beans, garnish with rosemary sprigs.
- Serve warm and slice extra slowly so the filling stays neat on each plate.
Conclusion
This stuffed pork tenderloin is a gentle, confidence building recipe that rewards a little preparation with a meal that looks and tastes special, it is flexible enough to adapt to seasonal ingredients and dietary needs and forgiving enough for first timers who want to try rolling and roasting, enjoy the slow, satisfying moments of assembling the filling, searing until golden, and then sharing warm slices across the table, and know that small tweaks will make it your go to for dinners that feel thoughtful without being fussy.
