Easy, elegant, and impressive, this easy Stuffed Pork Tenderloin recipe features a flavorful spinach, sun-dried tomato, and goat cheese filling, along with a tangy mustard basting sauce. If you’ve never stuffed a pork tenderloin before, don’t worry; I walk you through the process with clear step-by-step instructions and photos.
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A Quick Look at the Recipe
✅ Recipe Name: Easy Stuffed Pork Tenderloin with Spinach & Goat Cheese
⏲️ Ready In: 1 hour 10 minutes
🥣 Main Ingredients: pork tenderloin, chopped spinach, sundried tomatoes, goat cheese, garlic, Dijon mustard, lemon
📖 Dietary Info: Gluten free
♨️ Method: Roasting
🍽️ Yield: 6 servings
⭐️ Difficulty: Easy
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⭐️ What You’ll Learn
- How to butterfly, fill, roll, and cook a stuffed pork tenderloin using readily available ingredients and straightforward techniques.
- Which stuffing combinations pair especially well with pork, along with ideas for creating your own variations.
- How to avoid common problems such as overcooking, uneven filling, and stuffing that falls out.
- How to rest, slice, and serve stuffed pork tenderloin for an elegant dinner.
The Story Behind This Recipe
Pork tenderloin is one of my favorite dishes to prepare, especially for entertaining, because it’s versatile, easy to cook, and always looks elegant on the plate. Some of my other go-to pork tenderloin recipes include Asian Pork Tenderloin, Pork Tenderloin with Cranberry Sauce, and Avocado Mango Salad with Pork Tenderloin.
This recipe came about one night when I wanted to make something a little different. My mom had taught me how to easily stuff a tenderloin, so I created a filling with spinach, sun-dried tomatoes, cheese, garlic, and lemon. It turned out delicious, and I’ve served it many times since to rave reviews!
Table of Contents
- A Quick Look at the Recipe
- ⭐️ What You’ll Learn
- The Story Behind This Recipe
- Why This Recipe Works
- Ingredients
- Pork Tenderloin vs. Pork Loin: What’s the Difference?
- Ingredient Substitutions and Additions
- Stuffing Variations
- How to Make Stuffed Pork Tenderloin
- Stuffed Pork Tenderloin Cooking Time and Internal Temperature
- Lee’s Tips for Success
- Troubleshooting Stuffed Pork Tenderloin
- What to Serve with Stuffed Pork Tenderloin for an Elegant Dinner Party
- Stuffed Pork Tenderloin FAQs
- Easy Stuffed Pork Tenderloin with Spinach & Goat Cheese Recipe
Why This Recipe Works
- Flavor-packed spinach stuffing with a bright, savory twist, customizable as needed.
- Tangy garlic-mustard basting sauce that keeps the pork moist and adds depth.
- An elegant and impressive main dish.
- Easy to prepare with my instructions.
- Make-ahead friendly – perfect for stress-free entertaining.
⭐️⭐️⭐️⭐️⭐️
Cetta
“Love this recipe. It gives you all the information you need. The possibilities are endless and allow for changes needed for food allergies.”
Ingredients
You only need 8 ingredients to create this impressive stuffed pork tenderloin, all of which should be available at your local grocery store. Here are notes on a few:
- Pork tenderloins: Select ones around 1 to 1 1/2 pounds each; I think that’s the best size for stuffing and gives the best meat-to-filling ratio.
- Sun-dried tomatoes packed in olive oil: Be sure to reserve the oil, as you will use it in the stuffing. (Use any leftover sun-dried tomatoes in these Easy Turkey Burgers.)
- Goat cheese: Purchase a log, not pre-crumbled cheese. The latter can contain preservatives and/or anti-caking agents that negatively affect it’s flavor and how it melts.
- Garlic: Don’t use jarred chopped garlic; chop it yourself. The jarred version sits in liquid that dulls and alters the flavor.
- Green onion: Use the white, light green, and some of the dark green portions.
Pork Tenderloin vs. Pork Loin: What’s the Difference?
Although their names are similar, pork tenderloin and pork loin are different cuts and aren’t generally interchangeable in recipes.
- Pork tenderloin is a narrow, boneless, very tender cut that typically weighs between 3/4 and 1 1/2 pounds. Because it is small and lean, it cooks relatively quickly and works especially well for butterflying, stuffing, roasting, grilling, or cutting into medallions.
- Pork loin is wider and considerably larger, often weighing 2 to 4 pounds or more. It may be sold boneless or bone-in and is better suited to preparing as a larger whole roast, like my Boneless Pork Loin recipe.
For this recipe, make sure you purchase pork tenderloin, not pork loin.
Ingredient Substitutions and Additions
There are numerous ways you can modify this recipe to fit your tastes or what you have on hand. Here are a few suggestions:
- Use 2 pounds fresh baby spinach, cooked and chopped, instead of 20-24 ounces of frozen.
- Substitute cream cheese or feta cheese for the goat cheese.
- Substitute chopped red onion for the green onion.
- Substitute roasted red peppers for the sundried tomatoes.
- Add 1/4 cup toasted pine nuts.
- Add chopped cooked bacon or prosciutto.
Stuffing Variations
Once you know how to butterfly and roll pork tenderloin, you can adapt the filling to the season, the occasion, or the ingredients you have available. Whichever combination you choose, cook vegetables first and remove excess moisture before stuffing the pork. Here are a few ideas:
- Mushroom and caramelized onion. Sauté finely chopped mushrooms and sliced onion until deeply browned and any liquid released by the mushrooms has evaporated. Add fresh thyme and a small amount of goat cheese, Gruyère, or Parmesan.
- Bacon, apple, and sage. Combine crisp cooked bacon with finely chopped apple and onion sautéed until just tender. Add fresh sage and, if desired, a small amount of softened cream cheese. Season lightly because the bacon contributes salt.
- Roasted red pepper and herb breadcrumb. For a savory breadcrumb-based filling, use a scaled-down version of the stuffing from my Rolled Turkey Breast with Roasted Red Pepper Stuffing recipe. It combines sautéed onion, garlic, basil, parsley, breadcrumbs, and well-drained roasted red peppers. Prepare approximately half of that stuffing recipe for two pork tenderloins, then divide it evenly between them.
How Much Filling Should I Use?
For a pork tenderloin weighing around 1 to 1 1/4 pounds, use approximately 3/4 to 1 cup prepared filling. Spread it in a thin, even layer, leaving about a 1/2-inch border along the long sides.
The exact amount will depend on how widely the tenderloin opens after butterflying and pounding. Avoid forcing on all the filling if the pork is already well covered; overfilling makes the tenderloin difficult to roll and increases the chance that the stuffing will fall out during cooking.
How to Make Stuffed Pork Tenderloin
Here’s my step by step guide to making stuffed pork tenderloin, broken down into 4 sections (butterflying, preparing stuffing, stuffing and rolling, roasting).
A. How to Butterfly Pork Tenderloin
First, trim the pork tenderloin by removing any excess fat and the silver skin. Then:
- Cut lengthwise down the center of the tenderloin, without cutting all the way through.
- Open it up so the meat lies flat in one piece. Cover with wax paper (or a freezer-safe large baggie) and pound to an even thickness with a meat mallet or heavy skillet (cast iron works well).
B. How to Make the Spinach Stuffing
- Sauté chopped garlic in 1 tablespoon sun-dried tomato oil for 30 seconds.
- Add the sun-dried tomatoes, green onion, lemon zest, and spinach.
- Cook, stirring, until heated through and any moisture from the spinach has cooked out.
- Reduce heat to low, add goat cheese, and stir until melted and incorporated. Remove from heat and stir in another 1 tablespoon of sun-dried tomato oil; season to taste with salt and pepper.
C. How to Stuff a Pork Tenderloin
- Place one butterflied tenderloin on a cutting board and trim off the scraggly or very narrow ends. Season with salt and pepper. Spread the spinach stuffing evenly over the pork, leaving a 1/2-inch border on the long sides. Press gently to compact the stuffing.
- Starting with one long side, roll up the tenderloin, applying gentle pressure to create a tight, secure roll.
- Secure with toothpicks, kitchen twine, or food loops to keep the stuffing inside. Repeat with the second tenderloin.
- Make the basting sauce: In a small bowl, whisk together the remaining garlic, lemon juice, and Dijon mustard.
D. How to Roast Stuffed Pork Tenderloin
- Place the stuffed tenderloins in a greased baking dish, side by side without touching.
- Brush the basting sauce over the tops and sides. Bake until the meat reaches 145 degrees F on an instant-read thermometer, about 35-40 minutes.
To Serve: Remove cooked tenderloins to a cutting board and let rest for at least 5 minutes. Remove any toothpicks, twine, or food loops. With a sharp knife, cut into 3/4-inch slices and arrange on a large serving platter or individual dinner plates.
Stuffed Pork Tenderloin Cooking Time and Internal Temperature
The most reliable way to tell when pork tenderloin is done is by its internal temperature, not by cooking time or color. Cook stuffed pork tenderloin until an instant-read thermometer inserted into the thickest part of the meat registers 145°F. Be careful to position the tip in the pork rather than in the center of the filling.
Begin checking the internal temperature about 5 minutes before the estimated cooking time. Remove the pork when the thickest part of the meat, not the filling, reaches 145°F.
After removing the tenderloin from the oven, let it rest for at least 5 minutes before slicing. The rest gives the juices time to redistribute and allows the rolled tenderloin to firm slightly, making it easier to cut into neat slices.
Stuffed vs. Unstuffed Pork Tenderloin Cooking Time
Stuffed pork tenderloin takes longer to cook than an unstuffed tenderloin because it has been butterflied, filled, rolled, and secured, creating a thicker roast.
In this recipe, the stuffed tenderloins roast at 375°F for approximately 35 to 40 minutes. By comparison, an unstuffed pork tenderloin that is first seared over high heat and then finished in a 400°F oven generally cooks in approximately 10 to 15 minutes. (See my Spicy Rubbed Pork Tenderloin recipe.)
Cooking time will vary with the thickness of the pork, the amount and temperature of the filling, and your oven. For both stuffed and unstuffed tenderloin, use an instant-read thermometer rather than relying on time alone.
Lee’s Tips for Success
- Trim the tenderloins first. Remove the silver skin and excess fat before butterflying. Otherwise, the meat can be tough and may curl or cook unevenly.
- Keep the tenderloin in one piece. When butterflying, stop about 1/2 to 3/4 inch from the bottom rather than cutting all the way through.
- Don’t pound the pork too thin. Flatten it just enough to create an even surface for the filling; overly thin meat can tear.
- Roll and secure it snugly. A firm roll and evenly spaced ties help keep the filling inside as the pork cooks.
- Rest before slicing. Let the tenderloin rest for at least 5 minutes. Keep it intact and tent it loosely with foil if needed; wrapping it tightly can trap steam and soften the exterior.
Troubleshooting Stuffed Pork Tenderloin
Even with careful preparation, a few common issues can arise. Use this guide to identify the likely cause and get the best result.
| Problem | Likely Cause | Solution |
|---|---|---|
| Pork is dry. | It was cooked too long, or the thermometer was inserted into the filling instead of the meat. | Begin checking about 5 minutes early. Insert the thermometer into the thickest part of the pork and remove it from the oven when the meat reaches 145°F. |
| Tenderloin cooks unevenly. | Pork was pounded unevenly, rolled thicker at one end, or crowded in the baking dish. | Pound the pork to an even thickness, spread the filling evenly, and roll with consistent pressure. Leave space between the tenderloins in the pan. |
| Pork tears when rolling. | Tenderloin was cut too deeply, pounded too thin, or rolled with too much pressure. | Stop 1/2-3/4 inch from the bottom when butterflying, pound only until the pork is an even thickness, and roll it firmly but gently. Position small tears toward the inside and secure them with kitchen twine. |
| Stuffing falls out. | Tenderloin was overfilled, rolled too loosely, or not secured in enough places | Use 3/4-1 cup filling per tenderloin, leaving about a 1/2-inch border around the edges. Roll snugly and secure at even intervals. A small amount of escaped filling is normal and can be served alongside the pork. |
What to Serve with Stuffed Pork Tenderloin for an Elegant Dinner Party
This spinach and goat cheese stuffed pork tenderloin pairs best with side dishes that complement its rich, savory filling without overpowering it. For an elegant dinner, try one of these menus:
Classic Dinner Menu
- Steamed New Potatoes with butter
- Asparagus Soufflé
Make-Ahead Dinner Menu
Fall or Holiday Menu
Stuffed Pork Tenderloin FAQs
Yes. You can stuff the tenderloin up to 24 hours ahead, wrap with plastic wrap, and refrigerate. Bring to room temperature before roasting.
Yes. You can stuff the tenderloins, wrap them tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before roasting as directed. They may take a few minutes longer to cook.
Yes. Grill the stuffed and basted tenderloins side by side over medium-high heat, covered, for about 10 minutes per side, or until the meat reaches 145 degrees F on an instant-read thermometer.
Let the stuffed pork tenderloin rest for at least 5 minutes after it comes out of the oven. Resting allows the juices to redistribute and helps the rolled tenderloin firm slightly, making it easier to cut into neat slices without pushing out the filling.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Can also be frozen for up to 2 months.
Reheat, covered, in a 325-degree F oven until warmed through, or microwave in short intervals with a damp paper towel over the slices.
More Easy Pork Tenderloin Recipes
Did you make this recipe?
If you make this recipe, be sure to comment and give it a rating below. Don’t hesitate to ask questions – I’m happy to help!
Easy Stuffed Pork Tenderloin with Spinach & Goat Cheese
Equipment
Ingredients
- 1/4 cup sun-dried tomatoes, chopped, drained and oil reserved
- 2 teaspoons chopped garlic, divided use
- 1/4 cup chopped green onion
- 1 teaspoon lemon zest
- 20-24 ounces frozen spinach, thawed, drained, and squeezed dry
- 4 ounces goat cheese
- 2 pork tenderloins, around 1 to 1 1/4 pounds each, rinsed and dried with paper towel
- Kosher salt
- Ground black pepper
- 2 tablespoons fresh lemon juice
- 5 teaspoons Dijon mustard
Instructions
Prepare Stuffing
- Heat 1 tablespoon of the oil from the sun-dried tomatoes in a large skillet over medium heat. When hot, add 1 teaspoon of the chopped garlic and sauté for 30 seconds.
- Add the sun-dried tomatoes, green onion, lemon zest, and spinach. Cook, stirring, until heated through and any moisture from the spinach has cooked off.
- Reduce the heat to low, add goat cheese, and stir until melted and incorporated. Remove from heat and stir in another 1 tablespoon of sun-dried tomato oil; season to taste with salt and pepper.
Prep Pork Tenderloins
- Using a sharp knife, trim the pork tenderloins by removing the excess fat and silver skin.
- Cut lengthwise down the center of the tenderloin. Don’t cut all the way through; stop about 1/2 to 3/4 inch from the bottom so it stays in one piece.
- Open it up so the meat lies flat in one piece. Cover with wax paper (or a freezer-safe large baggie) and pound to an even thickness with a meat mallet or heavy skillet (cast iron works well).
Stuff Pork Tenderloins
- Place one butterflied tenderloin on a cutting board and trim off the scraggly or very narrow ends. Season with salt and pepper. Spread the spinach stuffing evenly over the pork, leaving a 1/2-inch border on the long sides. Press gently to compact the stuffing.
- Starting with one long side, roll up the tenderloin, applying gentle pressure to create a tight, secure roll. Secure with toothpicks, kitchen twine, or food loops to keep the stuffing inside. Repeat with the second tenderloin.
- In a small bowl, make the basting sauce by whisking together the remaining garlic, lemon juice, and Dijon mustard. Set aside.
Roast Stuffed Pork Tenderloin
- Preheat oven to 375 degrees.
- Place the stuffed tenderloins in a greased baking dish, side by side, without touching. The size of the pan is dependent on the size of your tenderloin. I usually use a 7 by 11-inch dish, but if the tenderloins are very long, you may need to use a 9 by 12-inch dish.
- Brush the basting sauce over the tops and sides. Bake until the meat reaches 145 degrees F on an instant-read thermometer, about 35-40 minutes. Make sure you measure the temperature of the pork, not the stuffing.
- Remove to a cutting board and let rest for at least 5 minutes. Remove any toothpicks, twine, or food loops. With a sharp knife, cut into 1-inch slices.
Notes
- Trim the tenderloins first. Remove the silver skin and excess fat before butterflying. Otherwise, the meat can be tough and may curl or cook unevenly.
- Keep the tenderloin intact. When butterflying, stop about 1/2 to 3/4 inch from the bottom rather than cutting all the way through.
- Don’t pound the pork too thin. Flatten it just enough to create an even surface for the filling; overly thin meat can tear.
- Cook the garlic briefly. Garlic can burn quickly and develop a bitter flavor.
- Roll and secure it snugly. A firm roll and evenly spaced ties help keep the filling inside as the pork cooks.
- Rest before slicing. Let the tenderloin rest for at least 5 minutes. Keep it intact and tent it loosely with foil if needed; wrapping it tightly can trap steam and soften the exterior.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Nice flavor, great recipe. Family is visiting, so I prepped 2 tenderloins, 2 days ago. I subbed cream cheese, but otherwise followed the recipe. Before roasting the tenderloins today, I made the basting sauce, subbing fresh squeezed mandarin orange juice for lemon juice. I served it with fresh baby potatoes, with butter, sour cream and chives and a garden salad. I will make this again.
Thank you, Tara – I’m so happy to hear you enjoyed our recipe. And thank you for sharing your make-ahead ideas and your variations. I love it when people find ways to make our recipes their own!
Excellent flavor. Great recipe.
Thank you! I’m so happy you enjoyed our recipe.
I followed the recipe very closely and grilled my pork tenderloins with indirect heat…approx. 400 degrees for internal meat temp at 150 degrees. Resulting moist meat, not overcooked, providing 3 servings per tenderloin. Included a side of cucumber salad and roasted quartered gold potatoes. Definitely a keeper!!
Thank you, Thom! I’m so happy you enjoyed our recipe. And, I love your choice of side dishes!
hi Can the pork be stuffed and put in the freezer for another time
Yes, you can freeze it. Wrap well in plastic wrap, then either place in a large zip-top freezer bag or wrap again in aluminum foil. It can be frozen for up to 2 months. Tnaw overnight in the refrigerator.
Love this recipe. It gives you all the information you need. The possibilities are endless and allow for changes needed for food allergies.
Thank you Cetta! I’m so happy to hear you like our recipe and found all the information you needed in the post.