Easy, elegant, and impressive, this Stuffed Pork Tenderloin recipe is the perfect main dish to serve at your next gathering. Whether you prefer the mouthwatering goodness of a roasted dish or the smokey notes from grilling, I’ve got you covered. And, while making a stuffed tenderloin might seem intimidating at first, my step by step instructions will guide you through the entire process from beginning to end!
Table of Contents
- Why This Recipe Works
- Ingredients Needed for This Stuffed Pork Tenderloin Recipe
- Preparing the Pork Tenderloin for Stuffing
- How to Stuff a Pork Tenderloin
- How to Roast Stuffed Pork Tenderloin
- Stuffed Pork Tenderloin Grilled
- Substitutions and Variations
- Serving Suggestions and Accompaniments
- How to Store Stuffed Pork Tenderloin
- Spinach and Cheese Stuffed Pork Tenderloin Recipe
Why This Recipe Works
This recipe was the fortunate outcome of an evening when I found myself rummaging in the refrigerator, determined to whip up something delicious with whatever ingredients I had on hand. I unearthed frozen spinach, sundried tomatoes, goat cheese, garlic and lemon. So, I stuffed them all inside a pork tenderloin, brushed it with a tangy lemon-Dijon mustard sauce, and popped it in the oven. The result was absolutely delightful! Here’s why I think this recipe works:
- Enhanced flavor. Stuffing the pork tenderloin enhances its flavor profile, infusing it with delicious complementary ingredients. Plus, it adds moisture, ensuring your pork is tender and juicy.
- Eye-catching presentation. Once sliced, the colors and textures in the stuffing are visually appealing and pretty on the plate.
- Advance preparation. You can prepare, stuff, roll, and refrigerate the pork tenderloin earlier in the day, leaving you the option to roast or grill it later when you’re ready to cook.
- Flexible. The stuffing ingredients can be tailored to fit your tastes or what you have on hand – the possibilities are almost endless!
Ingredients Needed for This Stuffed Pork Tenderloin Recipe
Here’s what you’ll need to create this pork dish, all of which should be available at your local grocery store:
- Pork tenderloins
- Frozen chopped spinach
- Sun-dried tomatoes packed in olive oil
- Goat cheese
- Green onions
- Garlic
- Lemons
- Dijon mustard
- Kosher salt
- Ground black pepper
Preparing the Pork Tenderloin for Stuffing
Before diving into the stuffing process, you’ll need to prep the tenderloins by removing the fat and silver skin, then butterflying them:
A. Removing excess fat
Using a sharp knife or kitchen scissors, trim off any excess fat from the pork tenderloin. (This helps the meat cook evenly and prevents any chewy or tough bits.)
B. Removing silver skin from pork tenderloin
- Silver skin is very tough connective tissue that, when cooked, will tighten and can cause the tenderloin to twist. Look for a strip of membrane that looks like reinforced tape; it will run lengthwise of only one side of the tenderloin.
- Using a sharp knife, put the pointy end under one end of the silver skin.
- Slowly cut toward the middle, keeping the knife blade just under the skin, horizontal to the tenderloin, and not cutting into the meat as much as possible. While cutting, use your other hand to gently pull away the silver skin.
- Slowly keep cutting until all the silver skin is removed.
- You may have to repeat the above to remove all of it.
C. Butterflying the pork tenderloin
- Cut lengthwise down the center of the tenderloin without cutting all the way through. Open it up so the tenderloin lies flat in one piece. 2. Cover with wax paper (or a freezer-safe large baggie) and pound to an even thickness with a meat mallet or a heavy skillet (cast iron works well).
2. Cover with wax paper (or a freezer-safe large baggie) and pound to an even thickness with a meat mallet or a heavy skillet (cast iron works well). 
How to Stuff a Pork Tenderloin
Here’s an overview of how prepare the stuffed pork tenderloin; detailed directions are provided in the recipe card at the end of this post.
- Make the stuffing.
Start with cooking the garlic in some of the oil from the sundried tomato jar. Add the sun-dried tomatoes, green onion, lemon zest, and spinach. Cook, stirring, until heated through and any moisture remaining on the spinach is cooked out. Turn heat to low, add goat cheese, and keep stirring until the cheese is well incorporated and begins to melt. Remove from heat and stir in more sundried tomato oil; season with salt and pepper. - Spread stuffing on pork.
Place one butterflied tenderloin on a cutting board. Season with salt and pepper. Spread the spinach stuffing evenly in the middle, omitting the narrower ends and leaving a 1/2-inch border on the long sides. Trim off the scraggly or very narrow ends. - Roll pork.
Beginning with one long side, roll up the tenderloin. Apply gentle pressure as you roll to ensure a tight and secure seal. - Secure.
Once rolled, use toothpicks, kitchen twine, or food loops to secure it and ensure the stuffing stays inside. - Make the sauce.
In a small bowl, whisk together the remaining garlic, lemon juice, and Dijon mustard.
How to Roast Stuffed Pork Tenderloin
Follow these steps to roast your stuffed pork tenderloin to perfection:
- Preheat oven to 375 degrees.
- Place stuffed tenderloins in a greased baking dish, side by side without touching each other – 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 to get them to fit.
- Brush the lemon-mustard mixture over the top and sides of the stuffed tenderloins.
- Bake until the tenderloins reach 145 to 150 degrees with an instant-read thermometer, approximately 45 minutes (make sure you are measuring the temperature of the tenderloins and not the stuffing).
- Remove to a cutting board and let rest for 5 minutes. Remove any toothpicks, twine, or food loops. With a sharp knife, cut into 1-inch slices.
Stuffed Pork Tenderloin Grilled
If you prefer the smoky flavor from grilling, I’ve also created these directions for cooking the stuffed tenderloins on the grill:
- Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high (around 375 degrees).
- When grill is hot, using tongs, dip a folded paper towel in canola oil and rub it over the grill grates. Stand back from the grill, in case of any flare-ups. (I also wear an oven mitt.)
- Brush half the lemon-mustard mixture over the top of the stuffed tenderloins. Place tenderloins grill rack, side by side without touching, and cook, covered, for 10 minutes.
- Turn tenderloins over, bush with the remaining sauce, and continue cooking, covered, for another 10 minutes or until a meat thermometer inserted into the thickest portion registers 145 to 150 degrees.
- Remove to a cutting board and let rest for 5 minutes. Remove any toothpicks, twine, or food loops. With a sharp knife, cut into 1-inch slices.
Substitutions and Variations
There are numerous ways you can modify this recipe to fit your tastes or what you have on hand. Here are a few suggestions:
- Add 1/4 cup toasted pine nuts.
- Add chopped cooked bacon or prosciutto.
- Substitute mozzarella or feta cheese for the goat cheese.
- Substitute chopped red onion for the green onion.
- Substitute roasted red peppers for the sundried tomatoes.
- Use our Roasted Red Pepper Stuffing recipe.
Serving Suggestions and Accompaniments
I like to serve this pork dish arranging the slices on either a large platter or individual dinner plates. Here are some suggested side dishes:
How to Store Stuffed Pork Tenderloin
If you have any pork left over, place it in an airtight container in the refrigerator. It will last for up to 4 days. Can also be frozen for up to 2 months. Thaw overnight in the refrigerator.
I find the best way to reheat the leftover slices is in the microwave. It will take around 2 to 3 minutes. Watch carefully so you don’t overcook it as the pork will become tough.
Spinach and Cheese Stuffed Pork Tenderloin Recipe
Easy, elegant, and impressive, this Stuffed Pork Tenderloin recipe is the perfect main dish to serve at your next gathering. Whether you prefer the mouthwatering goodness of a roasted dish or the smokey notes from grilling, I’ve got you covered. And, while making a stuffed tenderloin might seem intimidating at first, my step by step instructions will guide you through the entire process from beginning to end!
- Prep Time: 25 minutes
- Resting Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Ingredients
- 1/4 cup chopped sun-dried tomatoes packed in olive oil, drained and oil reserved
- 2 teaspoons chopped garlic, divided
- 1/4 cup chopped green onion
- 1 teaspoon lemon zest
- 2 packages (10 ounce) frozen chopped spinach, thawed, drained, and squeezed dry
- 4 ounces goat cheese crumbles
- 2 pork tenderloins (around 1 pound 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 sundried tomatoes in a large skillet over medium heat. When hot, add 1 teaspoon of the chopped garlic and sauté for just 1 minute.
- Add the sun-dried tomatoes, green onion, lemon zest, and spinach. Cook, stirring, until heated through and any moisture remaining on the spinach is cooked out.
- Turn heat to low, add goat cheese, and keep stirring until the cheese is well incorporated and begins to melt. Remove from heat and stir in 1 tablespoon sundried tomato oil; season with salt and pepper.
Prep Pork Tenderloins
- Using a sharp knife, remove the excess fat and silver skin from the pork tenderloins. (See detailed instructions in post.)
- Place one tenderloin on a large cutting board and cut it in half length-wise, cutting mostly but not all the way through. Open it up so the tenderloin lies flat in one piece. Cover with wax paper (or a freezer-safe large baggie) and pound to an even thickness. Repeat with the second tenderloin.
Stuff Pork Tenderloins
- Season the pork with salt and pepper. Take half of the spinach mixture and spread it evenly in the middle of one tenderloin, omitting the narrower ends and leaving a 1/2-inch border on the long sides. Trim off any tail ends.
- Beginning with one long side, roll up the tenderloin and secure with toothpicks, kitchen twine, or food loops. Repeat with the second tenderloin.
- In a small bowl, whisk together the remaining garlic, lemon juice and Dijon mustard. Set aside.
Roasting Stuffed Pork Tenderloin
- Preheat oven to 375 degrees.
- Place stuffed tenderloins in a greased baking dish, side by side without touching each other – 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 lemon-mustard mixture over the top and sides of the stuffed tenderloins. Bake until the tenderloins reach 145 to 150 degrees with an instant-read thermometer, approximately 45 minutes (make sure you are measuring the temperature of the tenderloins and not the stuffing).
- Remove to a cutting board and let rest for 5 minutes. Remove any toothpicks, twine, or food loops. With a sharp knife, cut into 1-inch slices.
Grilling Stuffed Pork Tenderloin
- Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high.
- When grill is hot, using tongs, dip a folded paper towel in canola oil and rub it over the grill grates. Stand back from the grill, in case of any flare-ups. (I also wear an oven mitt.) Then, if using a gas grill, reduce heat to medium.
- Brush the lemon-mustard mixture over the top and sides of the stuffed tenderloins. Place tenderloins grill rack, side by side without touching and cook, covered, for 10 minutes.
- Turn tenderloins over and continue cooking, covered, for another 5 to 10 minutes or until a meat thermometer inserted into the thickest portion registers 145 to 150 degrees.
- Remove to a cutting board and let rest for 5 minutes. Remove any toothpicks, twine, or food loops. With a sharp knife, cut into 1-inch slices.
Notes
Make ahead: Pork can be stuffed but not baked earlier in the day, covered and refrigerated. Bring to room temperature before roasting or grilling.
- Category: Main dish
- Method: Roast or Grill
