Easy, elegant, and impressive, this Stuffed Pork Tenderloin features a deeply flavored spinach stuffing and a tangy mustard basting sauce that make this dish truly special. 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: Stuffed Pork Tenderloin Recipe (Easy & Elegant)
⏲️ 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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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 new 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
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.”
Stuffed Pork Tenderloin 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.
- 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.
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:
- 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.
Quick Tip
To substitute fresh spinach for 1 package (10-12 ounces) of frozen, use 1 pound of fresh spinach leaves, cooked and chopped.
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. Making 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 140-145 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.
Tips for Success
- Trim the tenderloins before you butterfly or stuff them by removing the silver skin and excess fat; otherwise, it can be tough and cause the stuffed tenderloin to curl or cook unevenly.
- Don’t cut all the way through the tenderloin when butterflying; stop about 1/2 to 3/4 inch from the bottom so it stays in one piece.
- Don’t pound the meat too thin, or it can tear.
- Don’t cook the garlic too long; it can burn and turn bitter.
- Use all of the basting sauce, for maximum flavor.
- Roll the tenderloin tightly and secure it snugly so the stuffing stays inside.
- Don’t overcook – start checking the internal temperature about 5 minutes early.
Serving Suggestions
I like to serve this stuffed pork tenderloin recipe with Mashed Potatoes with Parsley and Chives, Instant Pot Red Potatoes, or Celery Root Purée.
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 140–145 degrees F on an instant-read thermometer.
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
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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!
Stuffed Pork Tenderloin Recipe (Easy & Elegant)
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 pounds 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.
Roasting 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 140-145 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 tenderloin before you start by removing the silver skin and excess fat; otherwise, it can be tough and cause the stuffed tenderloin to curl or cook unevenly.
- Don’t cut all the way through the tenderloin when butterflying; stop about 1/2 to 3/4 inch from the bottom so it stays in one piece.
- Don’t pound the meat too thin, or it can tear.
- Don’t cook the garlic too long; it can burn and turn bitter.
- Use all of the basting sauce, for maximum flavor.
- Roll the tenderloin tightly and secure it snugly so the stuffing stays inside.
- Don’t overcook – start checking the internal temperature about 5 minutes early.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.