If you want to make something impressive yet simple enough, this Stuffed Pork Tenderloin recipe is a must! It’s seared to perfection, rolled and stuffed with a spinach and sun-dried tomato filling, along with savory prosciutto and cheesy layers of provolone.
This stuffed pork tenderloin is surprisingly easy to make, perfect for the holidays or for a cozy family dinner at home. You can even assemble ahead and bake later!
Stuffed pork tenderloin is one of my favorite ways to make something impressive during the holidays without the extra fuss of cooking an entire turkey, but it’s also great when I’m hosting a small dinner at home.
Sometimes I’ll do a stuffed turkey roulade, which is similar, or my roast beef tenderloin, but this year, for the holidays, I’m making this delicious stuffed pork tenderloin! The pork stays tender and juicy, and the filling adds layers of flavor. Like in my spinach stuffed chicken, I use a spinach filling, but you can use anything.
If you’re in the mood for festive pork mains, try my Apple Cider Pork Roast!
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Why I Love This Recipe
- Amazing taste, juicy and tender. A seasoned outer crust locks in all the juicy, flavorful meat with a delicious filling.
- Easy to make. It may seem complicated, but making this stuffed pork tenderloin is a lot easier than you think!
- Customizable. I love this spinach filling, but you can certainly use whatever you prefer. Mushrooms are a great addition!
- Make-ahead friendly. Assemble the stuffed pork tenderloin the day before, bake the next day.
Ingredient Notes
You only need a few simple ingredients to make this recipe. Below, I included a few notes from recipe testing that I hope you find helpful.
- Pork tenderloin: Make sure to grab boneless pork tenderloin, not pork loin. Pork loin can be tough and dry if not cooked properly. To prep the pork tenderloin, use a sharp knife to carefully remove the silver skin. You can also slice between the meat and the skin just a bit, then use a paper towel to grip it and pull it away with your hands.
- Seasoning for the pork: Garlic powder, Italian seasoning, salt, pepper.
- Provolone cheese: You could also use mozzarella, gouda, fontina, or similar.
- Sliced prosciutto: This is thinly sliced, Italian cured meat that adds a nice saltiness and great flavor to the filling. Substitution – Any type of similar cured meat will work, as long as it’s thinly sliced.
- Sun-dried tomatoes and frozen spinach: The main ingredients for the stuffed pork tenderloin filling! Dice the sun-dried tomatoes into very small pieces, and for the spinach, make sure it’s thawed and the excess water is squeezed out
- Onions and garlic: Finely dice the onions and mince the garlic to add aromatics that are sautéed first to build flavor.
- Olive oil and balsamic vinegar for cooking the spinach filing
- Dijon mustard: To rub on the surface of the pork tenderloin for flavor and to give something for the seasoning to stick to.
- Dry rub blend: Italian seasoning, salt, and pepper.
Ingredient quantities are listed in the recipe card down below, as always.
How to Make Stuffed Pork Tenderloin
This easy stuffed pork tenderloin is super easy and great for any occasion, but especially amazing for the holidays. Let’s make it!
Step 1 | Make the spinach filling
First, preheat the oven to 400°F. Using high heat not only helps with lock in the juices, but also cuts down the cooking time.
To make the filling, in a large skillet, heat olive oil and sauté onions for 4-5 minutes until softened, and add garlic at the end. Stir in the spinach and chopped sundried tomatoes, and cook for another 3 minutes. Finish with balsamic vinegar and season with salt and pepper. Set aside and let it cool.
Step 2 | Butterfly pork tenderloin
Using a sharp knife, carefully remove the silverskin (the top membrane layer of the pork). Then, carefully slice the pork tenderloin lengthwise, without cutting all the way through. You want to be able to open it like a book, or like a butterfly.
Place a piece of clear cling wrap over the meat and use a meat mallet to pound it down to an even ½ inch thickness. Pat dry with a paper towel, then generously season the inside with garlic powder, Italian seasoning, salt, and pepper.
Step 3 | Assemble the stuffed pork tenderloin
Layer the cheese and prosciutto slices over top and evenly spread the prepared spinach filling over, leaving ½ inch border.
Now, let’s roll it! Grab one of the longer sides and roll it up tightly, tying it with a few strands of kitchen twine to secure it.
Step 4 | Brush, season and sear
Brush the outside of the assembled stuffed pork tenderloin with dijon mustard, then sprinkle with a dry rub made with Italian seasoning, garlic powder, salt, and pepper.
Heat a few generous drizzles of olive oil in a large skillet over medium heat, and sear on all sides until a golden brown crust forms.
Step 5 | Finish cooking in the oven
Transfer the pork to a large baking sheet. Roast for 20-25 minutes until the center reaches an internal temperature of 150-155ºF. It will continue to rise another 5 degrees as it rests. Once the juices have settled, slice and serve with your favorite sides. Fluffy mashed potatoes are my go-to!
Tips for Success
- Removing the silverskin of the pork tenderloin is important, as it is tough when cooked. Using a sharp paring knife, cut a slit to separate the top shiny membrane from the flesh, and remove it completely.
- My pork tenderloin was about 1.5 pounds. Depending on which store you go to, you may notice that they come in 3-pound packs of 2 tenderloins. You can freeze the other one for later or cook both and double up the recipe.
- Pound the meat down to an even thickness, about half inch thick. This helps tenderize it, makes it flat enough to roll up, and allows for even cooking.
- Feel free to customize the filling or use different cheese.
At What Temperature to Cook Pork Tenderloin?
The safe internal temperature for pork tenderloin is 145°F, but since it’s stuffed, aim for 150-155°F in the center of the filling to be safe. It will rise by another 5 degrees as it rests and stay juicy inside. It’s a matter of preference really!
Recipe FAQs
Yes. It’s chewy and rubbery, it’s a connective tissue that doesn’t break down. Also, not removing it can cause the tenderloin to curl up as it cooks.
Your best bet is to use an instant read thermometer for accuracy. I’d recommend pulling it out when it reaches about 150-155 degrees F since it’s stuffed.
If you don’t have kitchen twine on hand, you can close it up with toothpicks inserted on an angle to seal. Remember to remove them before slicing and serving!
Yes, feel free to switch it up any way you’d like! The only thing is to make sure it’s not overstuffed, otherwise it may be hard to roll.
Filling Variations
- Spinach, roasted garlic, and parmesan
- Chopped mushrooms, spinach and fresh herbs
- Caramelized onions and gruyere cheese
- Apples, dried cranberries, and celery
- Or try the same sausage stuffing I use in my stuffed turkey roulade recipe!
- Or use any leftover Cornbread Stuffing!
Make Ahead and Freezing
Assemble ahead: Make sure the filling is completely cooled down, then assemble the stuffed pork tenderloin as directed, then wrap it tightly and refrigerate overnight.
Bake the next day: Bring it to room temperature about 30 minutes before, and then sear the outside and roast in the oven as directed.
Freezing: Once cooked you can freeze any leftovers for up to 2 months in freezer-safe bags or containers. Thaw overnight before reheating. Reheat in the oven at 325ºF until warmed through.
Pairing and Serving Ideas
For this pork tenderloin, I love making sides that roast at the same temperature as the pork, which is 400°F in the oven. My Roasted Parmesan Asparagus is perfect for that! More ideas below!
Need more impressive holidays mains? Try my Slow Cooker Spiral Ham!
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Stuffed Pork Tenderloin
Equipment
- Clear food wrap
Ingredients
For the pork:
- 1 ½ pound pork tenderloin
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper
- 4 slices provolone cheese - or similar cheeses
- 4 slices prosciutto
- Olive oil - for sautéing and searing
For the spinach filling:
- ½ cup finely diced yellow onion
- 5 cloves fresh garlic, minced
- 1 cup frozen spinach - thawed and excess water squeezed out
- ¼ cup sun-dried tomatoes - small-diced
- 1 tablespoon balsamic vinegar
For brushing and the exterior rub:
- 2 tablespoons dijon mustard - for brushing the pork
- 1 teaspoon Italian seasoning
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 400ºF.
- Make the spinach filling: Heat a few drizzles of olive oil in a skillet over medium heat. Sauté onions for 4-5 minutes until softened, then add garlic and cook for another 1 minute until fragrant. Stir in spinach (thawed and water squeezed out) and diced sun-dried tomatoes for another 3 minutes. Finish with balsamic vinegar, and season with salt and pepper. Set aside and let cool slightly.
- Butterfly pork tenderloin: Using a sharp paring knife, separate the silverskin (the top membrane) from the pork and remove it. Then, carefully butterfly it by slicing lengthwise without cutting all the way through, then open it like a book. Using a meat mallet, pound to an even 1/2-inch thickness. Tip: Place clear wrap over the pork before pounding.
- Season pork: Pat dry the butterflied tenderloin. Season the inside with 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon ground black pepper.
- Assemble: Layer provolone and prosciutto slices on top of the seasoned side, then spread the spinach filling evenly, leaving a 1/2-inch border. Then, starting from a long side, roll the pork tightly. Tie with a few strands of kitchen twine to secure.
- Brush and sear: Brush the outside of the pork with dijon mustard. Then season with Italian seasoning, garlic powder, salt, and pepper. Then, sear in a large skillet with olive oil over medium heat on all sides until a golden brown crust forms.
- Finish cooking in the oven: Transfer the seared pork tenderloin onto a large baking sheet and roast in the preheated oven for about 20-25 minutes, or until the center reaches 145 to 150ºF, depending on your preference. Let rest for 10 minutes (it will rise another 5 degrees as it rests). Note: I prefer pork on the medium-well side, so I pull it out when it reaches about 150-155F.
- Slice and serve immediately with your favorite sides. Enjoy!
Notes
- Pork silverskin: This is the outer membrane on the pork, it looks a bit shiny. It’s tough, so it needs to be removed. To remove it, carefully separate it from the meat using a paring knife, and remove it completely.
- Butterfly pork tenderloin: Slice it lengthwise without cutting all the way through, then open it like a book. Pound to an even ½-inch thickness for easier rolling and even cooking.
- Spinach: Make sure it’s thawed and the water fully squeezed out. I use frozen spinach because it’s easier to control its water content. Fresh spinach releases moisture when cooked, and can make the inside soggy.
- If you don’t have kitchen twine, secure with toothpicks (previously soaked in water).
- Pork tenderloin temperature: 145ºF is the safe temperature for pork, but since it’s stuffed, I prefer to cook it until it reaches closer to 150–155°F. It will rise by another 5 degrees while resting.
- Make ahead: Assemble up to 1 day in advance. Wrap tightly and refrigerate overnight. Prior to cooking, let it sit on the counter for 30 minutes so it’s not so cold, then sear and roast as directed.
- Spinach, garlic, and Parmesan.
- Chopped mushrooms and fresh herbs
- Caramelized onions and Gruyère cheese
- Apple, cranberry, and celery
- Goat cheese and sun-dried tomatoes
- Provolone cheese substitution: Any type of cheese works. Deli mozzarella works great.
- Prosciutto: Any type of similar cured meat will work, as long as it’s thinly sliced.
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