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 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!
How do you cook stuffed pork tenderloin?
How long do you cook a stuffed pork tenderloin?
When cooking a pork tenderloin, the most important thing to keep in mind is to make sure the pork isn’t overcooked.
Pork tenderloin is a very lean cut of meat so it can easily become dry if cooked too long.
I would strongly suggest using a thermometer to make sure your pork is perfectly cooked!
I love using one with a probe that allows me to monitor the meat (this one gets rave reviews and is inexpensive). Any meat thermometer will work though!
Cooked at a high temperature (450° F) this tenderloin will only take about 35 minutes total. If you’re cooking pork tenderloin at 350° F it will take a bit longer to reach the optimal temperature.
Can pork tenderloin be a little pink?
The short answer is definitely YES!
When roasting this lean cut, you’ll want to be sure your pork tenderloin temp is at a tender 145° F.
This is the optimal temperature for a tender juicy meal. Your pork may have a little bit of pink in the middle.
Always remember to rest your meat for about 5 minutes before cutting it. Properly cooked and rested tenderloin will be juicy and fork tender!
More Pork Recipes You’ll Love
Crock Pot Pork Chops Tender juicy pork chops cooked to perfection smothered in mushrooms and onions creating a flavorful gravy.
Oven Baked Pork Chops These oven baked pork chops are truly delicious, and they’re a perfect “comfort” dish on fall and winter evenings.
Slow Cooker Pulled Pork Sandwiches with Zesty Slaw This Slow Cooker Pulled Pork is so tender you can pull it with a spoon!
Honey Glazed Pork Chops with Mushrooms Juicy pork chops with mushrooms with a honey glaze? This amazing meal is on the table in under 30 minutes making it the perfect weeknight dish!
Brown Sugar Balsamic Pork Tenderloin This slow-cooker meal is so easy to throw together. The balsamic sauce is simple but oh so flavorful.
Pork tenderloin is a very lean meat (almost as lean as chicken breast) so it is definitely a healthy option for your family!
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Stuffed Pork Tenderloin
- 2 tablespoons olive oil divided
- ½ pound mushrooms roughly chopped
- 6-8 cups raw chopped spinach 1 small bag
- 3 cloves garlic
- ½ teaspoon thyme
- ½ tablespoon soy sauce
- ⅓ cup cream cheese
- ½ cup Panko bread crumbs
- 1 pork tenderloin approx 1.5lbs
- 1 tablespoon dijon mustard
- salt & pepper
- Preheat oven to 450°F.
- Heat 1 tablespoon olive oil in a pan. Add mushrooms, soy sauce and garlic, cook about 5 minutes until softened (don’t completely cook the mushrooms dry, the juice helps keep the lean pork moist).
- Add chopped spinach and cook until wilted. Remove from heat and add cream cheese, panko crumbs and thyme, stir until mixed.
- Place filling in the fridge until completely cooled
- Butterfly the pork tenderloin by cutting in half lengthwise (but not all the way through) and open it like a book.
- Pound the pork so it is even (about ½″) thick.
- Spread cooled filling over the surface of the pork and roll up jelly roll style and secure with toothpicks.
- Mix the dijon with 1 tablespoon olive oil and brush tenderloin. Season with salt and pepper
- Bake for about 25-30 minutes until the temperature reaches 135°F.
- Broil for another 5 minutes or until browned and internal temperature is 145°F.
- Let rest 5 minutes before slicing.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Quite good. Slightly under at 145 although we like pink, but that is a simple adjustment. Loved the dijon/olive oil so would load that on heavily or add more throughout the cook. Stuffed and refrigerated ahead so no last minute scramble .The recipe would benefit from the salting but I held back thinking the dijon was enough. Next time I will do what I am told! I did not broil as I hate a broiler mess in my oven. A definite keeper for fall meals. Lots of possibilities to change up following the same process.Thank you.
Glad you enjoyed it, Jay.
I have a package of Boursin garlic and fine herbs cheese, could I use that instead of the cream cheese?
I think that’d be delicious!
Recipe looks good and I like your comments!