Stuffed Pork Tenderloin


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Stuffed Pork Tenderloin is a meal easy enough for a busy weeknight and impressive enough to serve to guests!

When I say this dish is easy, I’m not kidding!

A lean pork tenderloin is filled with a flavorful spinach and mushroom stuffing and roasted to perfection.

 Stuffed Pork Tenderloin filled with a flavorful spinach and mushroom stuffing and roasted to perfection. This easy meal is perfect for any day of the week!

Stuffed Pork Tenderloin is a delicious and easy meal.

This easy dish starts with a simple filling loaded with mushrooms and fresh spinach… you can use any variety of mushrooms, I usually choose a combination of white and cremini!

Once cooked and cooled, the filling is rolled in the tenderloin and secured with toothpicks.

I brush mine with a bit of olive oil and season it but you can also wrap in it bacon for a delicious twist on this recipe!

Butterfly your pork tenderloin and pound it thin to make it easy to fill and roll!

Stuffed Pork Tenderloin filled with a flavorful spinach and mushroom stuffing and roasted to perfection. This easy meal is perfect for any day of the week! #spendwithpennies #pork #stuffed #easyrecipe #maincourse #porktenderloin
Stuffed Pork Tenderloin filled with a flavorful spinach and mushroom stuffing and roasted to perfection. This easy meal is perfect for any day of the week! #spendwithpennies #pork #stuffed #easyrecipe #maincourse #porktenderloin

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Delicious and easy. Good any night dish and great crowd food as can be sliced pretty thin. Loved the Dijon mustard rub. Added a little cognac with the olive oil. Delish!

  2. ok i haven’t tried it yet but when i do i will change the cream cheese to some melted cheddar cheese. hope it will be great

  3. This was FABULOUS! I made it with a mix of frozen spinach and kale, which I sautéed. The pork tenderloin was twice the size as in the recipe and it required a baking time of about 1 hr 15 min (using a meat thermometer). This was LOVED by everyone at my New Year’s table! This recipe is a definite keeper! Thank you!

  4. We loved it (without gravy). I added 2tbsp of chopped pecans. Didn’t have cream cheese on hand so I used grated gruyère and it was delicious! Easy to prepare too! I used butcher string instead of toothpick. I will definitely make it again.

  5. Made this last night. My husband was not sure at first but once he tasted it he loved it!! I wrapped mine with prosciutto and didn’t need toothpick.  We will be having this one again!!  

  6. Hi Holly, this was a fabulous recipe! I added leeks to mine which wasn’t too overpowering. Even my Jamaican husband loved it, and he is quite picky. It’s a good comfort food, so much so that I would like to make it for a dinner party that I’m hosting on Saturday. Can I make the mixture the night before? And if I wanted to make five tenderloins in one big roasting pan, how long do you suggest I cook them for? They are about a pound each. Thank you!

    1. I cook it uncovered. If you’re not a fan of gravy you can leave it off, just be sure to watch the temperature of your pork so it’s juicy as it overcooks quickly. I serve it with gravy if I have it on hand as I love gravy!