Stuffed Pork Tenderloin

Pork tenderloin butterflied and rolled around a creamy filling of mushrooms, spinach, sun-dried tomatoes, cream cheese, and Parmesan. Seared then roasted to a juicy 140 to 145°F, then sliced into rounds that show the gorgeous spiral inside.

Prep Time25

Cook Time30

Total Time55

Course: Dinner

Cuisine: Mediterranean

Keyword: pork roulade, pork tenderloin recipe, stuffed pork, stuffed pork tenderloin

Servings: servings

Author: Jennifer Pallian BSc, RD

Ingredients

For the Pork

2 pork tenderloins about 1 to 1 1/2 lb each
2 tsp kosher salt divided
½ 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
½ tsp kosher salt
2 tsp minced garlic about 2 large cloves
½ cup chopped fresh spinach packed
⅓ cup sun-dried tomatoes chopped, oil-packed
4 oz cream cheese softened
⅓ cup grated Parmesan
1 tsp dried Italian seasoning
¼ tsp red pepper flakes optional

US Customary - Metric

Instructions

Preheat the oven to 400°F.

Prep the Pork Tenderloin

Cut each pork tenderloin lengthwise without slicing all the way through.
Open like a book and pound gently (with a rolling pin or meat mallet) between sheets of plastic wrap to about 1/4 to 1/2 inch thick.
Season both sides with kosher salt and black pepper (1 tsp salt and 1/4 tsp pepper per tenderloin).

Make the Filling

Heat 1 tbsp of the olive oil in a skillet over medium-high heat. Add the onion and mushrooms with the salt and cook until softened and lightly browned, about 6 minutes.
Stir in the garlic and cook 30 seconds. Add the spinach and cook just until wilted. Remove from heat and let cool slightly.
In a bowl, mix the vegetable mixture with the sun-dried tomatoes, cream cheese, Parmesan, Italian seasoning, and red pepper flakes (if using) until well combined.

Stuff the Pork Tenderloin

Spread the filling evenly over one pork tenderloin at a time, leaving a 1 inch border around the edges.
Roll tightly from the long side and secure with kitchen twine every 1 1/2 inches.

Sear and Roast

Heat the remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the rolled tenderloins on all sides until golden, about 2 to 3 minutes per side.
Transfer the skillet to the oven and roast 12 to 18 minutes, until the internal temperature reaches 140 to 145°F.
Remove from the oven and rest 10 minutes before slicing into rounds.

Video

Notes

Tenderloin vs loin: Use pork tenderloin, not pork loin. Tenderloin is the smaller, leaner, more delicate cut and cooks far faster. Pork loin will not work in this recipe.

Do not overcook: Pork tenderloin dries out quickly past 145°F. Pull it at 140 to 142°F and carryover heat will bring it to 145°F during the rest. Use an instant-read thermometer.

Rest the pork: The 10 minute rest is not optional. It lets juices redistribute so the slices stay moist and the filling sets enough to slice cleanly.

Cream cheese softening: Pull the cream cheese out of the fridge 30 minutes ahead, or microwave in 10 second bursts until just spreadable. Cold cream cheese will leave streaks in the filling.

Twine spacing: Tie every 1 1/2 inches so the rolls hold their shape through searing and roasting. Skip the twine and you will end up with an open roulade.

Make ahead: Stuff and tie the tenderloins up to 24 hours ahead, then keep covered in the fridge. Let the rolled pork sit out for 20 minutes before searing so it cooks evenly.

Nutrition