Stuffed Pork Tenderloin Recipe (Easy & Elegant)

Five slices of stuffed pork tenderloin on a white platter, garnished with baby spinach on the side

5 from 2 votes

Stuffed Pork Tenderloin Recipe (Easy & Elegant)

This make ahead Stuffed Pork Tenderloin recipe features a flavorful spinach filling and a tangy mustard basting sauce, all wrapped up in an easy, elegant main dish that’s perfect for entertaining or a special dinner at home.

Prep Time30

Cook Time35

Resting Time5

Total Time1 10

Course: Main dish

Cuisine: American

Keyword: Spinach and Cheese Stuffed Pork Tenderloin, Stuffed Tenderloin

Servings: servings

Calories: 277kcal

Author: Lee Clayton Roper

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

Make ahead: Tenderloins can be stuffed but not baked earlier in the day, well wrapped, and refrigerated. Can also be frozen, wrapped and in a freezer-safe baggie, for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before roasting.

Tips for Success:

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.

Variation - Grill the pork tenderloins:

Stuff per directions above and prepare basting sauce. Preheat grill to medium-high. Grease the grill racks with canola oil. Grill stuffed, tied, and basted tenderloins side-by-side without touching, covered, for 10 minutes per side or until the pork reaches 140-145 degrees F on an instant-read thermometer.

This recipe was originally published in my cookbook A Well-Seasoned Kitchen®.

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