This Savory Stuffed Pork Tenderloin Recipe is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Storage & Meal Prep
Frequently Asked Questions
1. How do I butterfly a pork tenderloin for stuffing?
Cut lengthwise almost all the way through (leaving one side connected like a hinge), then open it flat like a book. Pound to an even thickness between plastic wrap.
2. What stuffing works best inside pork tenderloin?
Spinach and sun-dried tomatoes with Boursin or goat cheese is a popular combination. Sauteed mushrooms and Swiss, or apple and sage stuffing also pair beautifully with pork.
3. How do I roll and tie the stuffed tenderloin?
Spread the stuffing evenly, leaving a 1-inch border. Roll tightly starting from the long side, then tie with kitchen twine every 2 inches to hold the shape during roasting.
4. What temperature should I roast stuffed pork tenderloin?
Sear in a hot skillet first, then roast at 400 degrees for 20-25 minutes until the internal temperature reaches 145 degrees. The searing step creates a golden crust.
5. How do I prevent the stuffing from falling out?
Roll tightly, tie securely with twine, and sear seam-side down first. Do not overstuff — a thin, even layer of filling stays contained better than a thick mound.
6. Should I sear the tenderloin before roasting?
Yes — searing in a hot oven-safe skillet for 2-3 minutes per side caramelizes the exterior and creates a flavor-packed crust that looks and tastes impressive.
7. How long should stuffed tenderloin rest before slicing?
Rest 10 minutes loosely tented with foil. This allows the juices to redistribute so they stay in the meat when you cut. The stuffing also sets slightly for cleaner slices.
8. How do I slice without the filling spilling out?
Use a very sharp knife and cut 1-inch thick medallions. Slice with a gentle sawing motion rather than pressing down. The twine keeps the roll intact during slicing.
9. What sides complement stuffed pork tenderloin?
Roasted root vegetables, garlic mashed potatoes, sauteed green beans, apple-walnut salad, or creamy polenta all pair beautifully with this elegant entree.
10. Can I prep this ahead for a dinner party?
Butterfly, stuff, roll, and tie up to 8 hours ahead. Refrigerate wrapped tightly. Bring to room temperature 20 minutes before searing and roasting. Perfect for entertaining.
Watch How to Make This
Savory Stuffed Pork Tenderloin Recipe
Ingredients
Method
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Pat dry the pork tenderloin using paper towels. Remove most of the silver skin from the pork tenderloin. Use a sharp knife to remove the silver skin, keeping the blade parallel to the surface of the meat. Carefully slice the knife under the silver skin and gently work it back and forth to separate the silver skin from the meat. Try to remove as much of the silver skin as possible without removing too much of the meat.
- Cut a slit all the way down the long end of the pork tenderloin, being careful not to cut all the way through. Open the pork tenderloin like a butterfly.
- Cover the pork tenderloin with plastic wrap and pound it with a meat tenderizer until the meat is about half an inch thick, without tearing it.
- In a large oven-safe skillet over medium heat, add 2 tablespoons of avocado oil. Add the bacon and cook for about 4-5 minutes, or until browned. Add the sliced mushrooms and diced onion and sauté for about 5 minutes, or until the vegetables are soft. Season with a pinch of kosher salt and freshly ground black pepper, to taste.
- Once the mushrooms are soft, add the minced garlic and fresh parsley to the skillet. Give everything a quick toss for 30 seconds, then remove the stuffing mixture from the skillet.
- Season the inside of the pork tenderloin with the spice rub that we created earlier. Spread the mushroom mixture over the surface of the pork tenderloin. Use toothpicks to close the pork tenderloin.
- Season the outside of the pork tenderloin with the spice rub and massage it into the meat.
- Using the same skillet over medium heat, add 2 more tablespoons of avocado oil. Once the oil is hot, transfer the pork tenderloin to the skillet and sear for about 2 minutes per side.
- Transfer the skillet to the preheated oven and bake at 400 degrees Fahrenheit for about 18-20 minutes, or until an instant-read thermometer reads 145-150 degrees Fahrenheit in the thickest part of the meat.
- Transfer the pork tenderloin to a cutting board and let it rest for 10 minutes before slicing. Remove all the toothpicks and slice the pork tenderloin.
- Garnish with fresh parsley and drizzle some of the juices from the pan over the top. Serve and enjoy!
- There you have it, a delicious stuffed pork tenderloin recipe. Thank you for reading, and we hope you enjoy this recipe!
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Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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