Stuffed Pork Tenderloin
Let Me Tell You About the Time My Stuffed Pork Tenderloin Got Stuck (in the Oven…)
Alright, so here’s the deal—when I first attempted making stuffed pork tenderloin, I couldn’t for the life of me figure out why it wouldn’t roll up like in those fancy recipes online. Turned out I’d sliced the pork the wrong way around (rookie move, right?), but honestly, the end result still tasted amazing. My sister swears I did it on purpose for ‘artistic effect.’ These days, I’ve got it down to a science—or at least a slightly controlled kitchen experiment. Every time I cook this dish, I remember that semi-disastrous dinner, and I laugh. Cooking’s a journey, not a destination, if you ask me. So, let’s roll (literally) into this stuffed pork tenderloin adventure together—no fancy business, just real talk and good food.
Why This Is the Best (at Least in My House)
I tend to trot out this recipe when I want to look like I’ve got my act together—family birthdays, kitchen table feasts, you name it. My folks go nuts because, well, pork + stuffing = universal happiness. Plus, if you’re like me and love the wow-factor of slicing into a log of tender pork with something magical tucked inside (cheesy, herby goodness, maybe some raisins if you’re feeling posh), this is a winner.
Sometimes the only problem is convincing everyone to wait until it rests before slicing. (I’ve failed at this many times, not gonna lie.)
What You’ll Need to Stuff This Pork (and Some Swaps)
- 1 pork tenderloin (about 1 to 1.5 pounds is good—though I’ve doubled up before, and it worked fine)
- 3/4 cup breadcrumbs (I run out and use crushed crackers or even torn up old baguette—don’t stress)
- A handful of fresh spinach (or arugula, or nothing at all, some nights I just skip it…)
- 1/2 cup crumbled feta or goat cheese (cheddar works if you want classic comfort)
- 2 cloves garlic, minced (I’ve used pre-chopped from a jar when in a pinch…shhh)
- 1/4 cup sun-dried tomatoes, chopped (jarred or oil-packed, or skip if you don’t have ’em—I’ve even tossed in a spoonful of pesto instead)
- 1 tablespoon fresh herbs (parsley, rosemary, or thyme—although dried does the trick; my gran swore by dried sage)
- Salt and pepper, to taste
- Olive oil (about 2 tablespoons, though I never measure exactly)
How I Make Stuffed Pork Tenderloin (and Yes, I Still Get Flour Everywhere)
- Butterfly the Pork: Place your pork tenderloin on a board, slab side down. With a sharp knife, slice it almost in half lengthwise, but stop before you cut all the way through—open it up like a book. Actually, some days I just make a big pocket instead, and it works too.
- Pound It Thin: Cover with plastic wrap and give it a good thwack with a rolling pin or pan until it’s about 1/2 inch thick. If you don’t have a mallet—use a wine bottle. That’s my usual hack.
- Mix the Filling: In a bowl, toss together breadcrumbs, spinach, cheese, garlic, sun-dried tomatoes, herbs, a glug of olive oil, salt, and pepper. Sneak a taste here—otherwise, how will you know it’s good?
- Stuff and Roll: Spread the mixture evenly over the pork—don’t get too close to the edges, or things will try to escape. (Let them! It’s not prison.) Roll it up tightly from the long end, tucking in any messy bits.
- Tie It Up: Use kitchen twine to tie the pork roll every couple of inches. Or skip, and just flop it seam-side down in the pan. I won’t judge.
- Sear and Bake: Heat a splash of oil in an ovenproof skillet. Brown the pork on all sides—it should smell heavenly. (Don’t panic if it sticks a bit—just call it “extra flavor.”) Then straight into a 400°F (200°C) oven for about 20–25 minutes or until the center gets to 145°F (63°C). If you don’t have a thermometer, poke it; the juices should run clear, but honestly—I’ve just cut and peeked before.
- Rest and Slice: Let it rest ten minutes, even though the aroma will make you want to devour it immediately. Slice into fat rounds and try not to eat all the ends before serving. (No promises.)
My Hard-Earned Notes (Seriously, Read These!)
- If you forget to defrost the pork, the microwave will work—but not gracefully. It’ll cook unevenly. Learned the hard way there.
- Don’t overstuff. Looks tempting, but it’ll burst like an overfilled suitcase.
- The filling’s where you can have a field day—leftover sautéed mushrooms, a spoon of cream cheese, pine nuts… sky’s the limit, unless you accidentally use Nutella like I once did (don’t ask).
Stuffed Pork Variations I’ve Tried (and One I Regret)
- Apple Brie: Thin apple slices and a chunk of brie. Fancy pants in five minutes.
- Pepperoni Pizza: Kids loved this: mozzarella, chopped pepperoni, and a sprinkle of oregano.
- Marmalade Disaster: Don’t. Just… don’t. Orange marmalade sounded fun, but it kind of slid right out and burned on the bottom. Learn form my, uh, creative choices.
Equipment (and Improvise If Needed)
- Sharp kitchen knife (I’ve made do with a steak knife—took forever, but got there)
- Cutting board
- Ovenproof skillet (or start on the stovetop and transfer it to a baking dish—it works, really)
- Kitchen twine (skip if you’re brave, or tie with unwaxed dental floss—I have! Just use the plain kind)
How to Store It (But Who Are We Kidding…)
Keep leftovers (if any!) in the fridge, tightly wrapped, for up to three days. But honestly, my family usually polishes it off in under 24 hours—so planning for leftovers is almost wishful thinking in my house.
What to Serve With Stuffed Pork Tenderloin (Or Just Eat It From the Pan)
I’m big on roast potatoes and a leafy green salad with bottled balsamic (sometimes I even make my own when I’m feeling posh). For a proper Sunday dinner, serve with garlicky green beans or this crispy potato side from Serious Eats—I swear by it. If there’s a bit of gravy lurking in the fridge, pour it on. Or, if you’re feeling wild, check out homemade applesauce (surprisingly easy, and feels very posh with pork).
Pro Tips I Wish I Knew Before (Save Yourself)
- I once rushed the browning step, only to realise the outside wasn’t as flavorful—so take your time, even if you’re in a hurry. Really makes a difference.
- Tasted bland one time? Actually, stuffing just needs more salt and maybe a bit of lemon zest—trust me, it’s a wake-up for the whole dish.
- Don’t use fancy knife skills for the butterflying part unless you’re confident. Or don’t care about lopsided pork (which, honestly, still tastes great).
FAQ (Stuff People Genuinely Ask Me)
- Can I make this ahead?
- Yes! Prep and chill (even overnight). Take out 30 mins before baking so it cooks evenly, otherwise it’ll be cold in the middle and hot outside (been there).
- What if I don’t have twine?
- Buddy, just flop it seam-side down. Or dental floss—unwaxed—works in a pinch (seriously).
- Help! My filling fell out.
- Happens to the best of us. Just scoop it up and serve alongside. No one minds—honestly, it’s extra flavor on the plate.
- Can I freeze leftovers?
- Sure, slice first, wrap well, freeze up to two months. But I’ll admit, the texture is a bit drier when reheated.
And here’s the thing: If your roll looks weird or you second-guess the filling, just take a breath. As my mate always says, it’s food—if it smells good, you’re 95% of the way there. Happy cooking, friend!
Ingredients
- 1 (1.5 lb) pork tenderloin, trimmed
- 2 cups fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 3/4 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried Italian herbs
- Salt and black pepper to taste
- Kitchen twine for tying
Instructions
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1Preheat the oven to 400°F (200°C). Butterfly the pork tenderloin by slicing it lengthwise down the center, being careful not to cut all the way through; open it flat like a book.
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2In a skillet, heat 1 tablespoon olive oil over medium heat. Add spinach and garlic; sauté until spinach is wilted. Remove from heat and stir in sun-dried tomatoes and mozzarella cheese.
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3Spread the spinach mixture evenly over the opened tenderloin. Roll up the pork tightly, starting from one long side, and secure with kitchen twine at two-inch intervals.
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4Rub the outside of the rolled tenderloin with the remaining olive oil, Italian herbs, salt, and black pepper.
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5Place the stuffed tenderloin seam-side down on a baking sheet or roasting pan. Roast in the preheated oven for 35 minutes, or until the internal temperature reaches 145°F (63°C).
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6Let the pork rest for 5-10 minutes before slicing. Remove the twine, slice, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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