This stuffed pork tenderloin features a creamy Mediterranean filling of spinach, sun-dried tomatoes and cream cheese. A quick sear followed by oven roasting creates a golden crust and keeps the pork tender and juicy.
Some cooks call this dish a pork roulade; the process is the same. The moist filling helps the meat stay tender as it cooks, and the spiral of filling looks beautiful when sliced.
Stuffed Pork Tenderloin Ingredients
These are the components for the pork and the filling.
For the Pork
- Pork tenderloins: two whole, about 1 to 1 1/2 lb each. Use tenderloin, not pork loin.
- Kosher salt
- Black pepper
For the Filling
- Olive oil: 2 tbsp total, divided between the filling and searing.
- Onion: finely chopped so it blends into the filling.
- Mushrooms: finely chopped, white or cremini.
- Garlic: freshly minced.
- Fresh spinach: chopped and packed.
- Sun-dried tomatoes: chopped, oil-packed for deeper flavor.
- Cream cheese: softened so it mixes smoothly with the warm vegetables.
- Parmesan: freshly grated.
- Italian seasoning: 1 tsp, or substitute fresh thyme, rosemary or sage.
- Red pepper flakes: optional, for a touch of heat.
Full ingredient quantities and the recipe card are included below.
If you prefer a different cooking method, an air fryer pork tenderloin is a fast option for a tender result.
Variations and Substitutions
The filling and seasonings are flexible — here are a few ideas to customize the recipe.
- Swap the cheese: goat cheese, ricotta, or boursin substitute nicely for cream cheese.
- Apple and sage stuffing: replace spinach and sun-dried tomatoes with diced apple, fresh sage, and a splash of apple cider for a seasonal twist.
- Add bacon or prosciutto: fold a few chopped slices into the filling for smoky depth.
- Switch the greens: kale or chard wilted in the same way works instead of spinach.
- Try a different herb: fresh rosemary, thyme, or sage can replace Italian seasoning.
- Single tenderloin: halve the filling amounts and use one tenderloin for a smaller meal.
Grab These Tools
The right equipment makes butterflying, rolling and roasting easier.
- Sharp chef’s knife: to trim silver skin and butterfly the tenderloin.
- Sturdy cutting board: for a stable surface when pounding the meat.
- Plastic wrap and a meat mallet: to pound the pork to even thickness.
- Kitchen twine: to tie the rolls so the filling stays inside.
- Oven-safe skillet: to sear on the stovetop and finish in the oven in one pan.
- Instant-read thermometer: for accurate doneness at 140–145°F.
How to Make Stuffed Pork Tenderloin: An Easy Guide
From prep to plate this recipe takes about 45 to 55 minutes, depending on roasting time.
Butterfly and Pound the Pork
Cut each tenderloin lengthwise without cutting all the way through, then open like a book. Place between two sheets of plastic wrap and pound evenly to about 1/4 to 1/2 inch thick. Season both sides with salt and black pepper.
Cook the Vegetables
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and mushrooms with a pinch of salt and cook until softened and lightly browned, about 6 minutes. Stir in the garlic and cook 30 seconds, then add the spinach and cook just until wilted. Remove from heat and let cool briefly.
Mix the Stuffing
Combine the cooked vegetables with sun-dried tomatoes, softened cream cheese, Parmesan, Italian seasoning, and red pepper flakes if using. Mix until glossy and cohesive so it holds together when scooped.
Stuff and Tie the Tenderloins
Spread the filling evenly over each butterflied tenderloin, leaving a 1-inch border. Roll tightly from the long side and secure with kitchen twine every 1 1/2 inches to keep the roll intact while searing and roasting.
Sear in the Skillet
Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the rolls on all sides until deeply golden, about 2 to 3 minutes per side. This adds flavor and color before the oven finish.
Roast and Rest
Transfer the skillet to a 400°F oven and roast 12 to 18 minutes, until the thickest part reads 140 to 145°F. Remove from the oven and rest on a cutting board for 10 minutes. Snip the twine and slice into rounds to reveal the spiral of filling.
5 Common Mistakes When Making Stuffed Pork Tenderloin
Avoid these frequent errors for the best results:
- Using pork loin instead of tenderloin: loin is larger and cooks differently; this recipe is for tenderloin.
- Skipping the pound: uneven thickness makes rolling difficult and increases the chance of splitting.
- Overstuffing the roll: too much filling will squeeze out during cooking; keep a 1-inch border.
- Skipping the twine: without ties the roll can unravel during searing and roasting.
- Cooking past 145°F: overcooking dries out this lean cut; pull at 140–145°F and allow carryover heat during resting.
Make Ahead and Storage
This recipe stores and reheats well, which makes it great for entertaining.
Make Ahead
- Filling ahead: the cooled filling keeps up to 2 days in the refrigerator.
- Roll ahead: stuff and tie the tenderloins up to 24 hours before cooking; keep covered and chilled.
- Pull from cold: let rolled pork sit at room temperature for 20 minutes before searing so it cooks evenly.
Storing Leftovers
- Refrigerate: store sliced or whole in an airtight container for up to 3 days.
- Slice cold: chilled pork slices more cleanly; reheat gently to preserve tenderness.
Reheating Stuffed Pork Tenderloin
- Oven method: arrange slices in a baking dish with a splash of broth, cover with foil and warm at 325°F about 15 minutes.
- Skillet method: warm slices in a covered pan over low heat with a bit of broth.
- Microwave: if using, heat at 50% power to avoid toughening the meat.
How to Serve This Stuffed Pork Tenderloin Recipe
This stuffed tenderloin pairs well with classic, comforting sides and simple sauces.
Sauces and Toppings
- Pan sauce: deglaze the skillet with white wine and chicken broth, then finish with butter.
- Lemon and herbs: a squeeze of lemon and chopped parsley brighten each slice.
- Balsamic glaze: a light drizzle complements the sun-dried tomatoes in the filling.
Side Dishes
- Creamy mashed potatoes: great for catching pan sauce.
- Roasted vegetables: carrots, parsnips or other root vegetables roast at the same temperature as the pork.
- Garlic green beans: quick sauté with olive oil and lemon zest.
- Crusty bread: a simple loaf to soak up pan juices.
How to Make the Best Stuffed Pork Tenderloin: Final Notes + Secrets
These tips help turn a good roast into a great one.
- Trim the silver skin: remove the tough membrane with a sharp knife before butterflying.
- Soften the cream cheese: let it reach room temperature so the filling blends smoothly.
- Sear in a hot pan: a very hot skillet creates a flavorful crust via the Maillard reaction.
- Use a thermometer: an instant-read thermometer is essential to hit 140–145°F for juicy pork.
- Rest before slicing: a 10-minute rest lets juices redistribute and keeps slices moist.
- Snip the twine cleanly: use sharp scissors so each slice holds together on the plate.
FAQs About Stuffed Pork Tenderloin
Quick answers to common questions:
No. Pork loin and tenderloin are different cuts with different cooking times. This recipe is designed for tenderloin; using loin will change the outcome.
The USDA recommends 145°F for whole pork cuts. Pull the pork at about 140°F and rest 10 minutes to reach 145°F with carryover heat.
Yes. You can prepare the filling up to 2 days ahead and stuff and tie the tenderloins up to 24 hours before cooking. Let them sit at room temperature for 20 minutes before searing.
Pound the pork evenly, leave a 1-inch border around the filling, and tie the roll with twine every 1 1/2 inches to keep the stuffing contained.
Avoid overcooking. Remove the pork at 140–145°F and let it rest so it stays juicy. An instant-read thermometer ensures precise results.
An oven-safe skillet is most convenient, but you can sear in a regular skillet and finish on a baking sheet in the oven if needed.
Yes. Both terms describe pounding meat thin, adding a filling and rolling it into a roast.
Other Pork Recipes You’ll Love
- Juicy pork tenderloin marinades and other roast pork recipes pair well with this dish.
- Consider roasted pork loin, slow-cooker pork, or instant-pot pork chops for more options.
Stuffed Pork Tenderloin
Ingredients
For the Pork
- 2 pork tenderloins, about 1 to 1 1/2 lb each
- 2 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper, divided
For the Filling
- 2 tbsp olive oil, divided
- 1 cup finely chopped onion (about 1 small)
- 1 cup finely chopped mushrooms (white or cremini)
- 1/2 tsp kosher salt
- 2 tsp minced garlic (about 2 large cloves)
- 1/2 cup chopped fresh spinach, packed
- 1/3 cup sun-dried tomatoes, chopped, oil-packed
- 4 oz cream cheese, softened
- 1/3 cup grated Parmesan
- 1 tsp dried Italian seasoning
- 1/4 tsp red pepper flakes (optional)
Instructions
- Preheat the oven to 400°F.
- Cut each tenderloin lengthwise without slicing all the way through. Open like a book and pound between sheets of plastic wrap to 1/4–1/2 inch thick. Season with salt and pepper.
- Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and mushrooms with salt and cook until softened and lightly browned, about 6 minutes. Stir in garlic 30 seconds, then add spinach and cook until wilted. Remove from heat and cool slightly.
- In a bowl, combine vegetables with sun-dried tomatoes, cream cheese, Parmesan, Italian seasoning, and red pepper flakes until well combined.
- Spread filling evenly over each tenderloin, leaving a 1-inch border. Roll tightly and tie with kitchen twine every 1 1/2 inches.
- Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear rolls on all sides until golden, about 2–3 minutes per side. Transfer skillet to the oven and roast 12–18 minutes until internal temperature reaches 140–145°F.
- Remove from oven and rest 10 minutes before slicing into rounds.
Notes
Tenderloin vs loin: Use pork tenderloin, not pork loin.
Do not overcook: Pull the pork at 140–142°F; carryover heat will reach 145°F.
Rest the pork: A 10-minute rest keeps slices moist and helps the filling set.
Cream cheese softening: Bring to room temperature before mixing to avoid lumps.
Twine spacing: Tie every 1 1/2 inches to maintain shape while cooking.
Nutrition
Carbohydrates: 7 g |
Protein: 38 g |
Fat: 16 g
Nutrition information is an approximation.