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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 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!
Stuffed Pork Tenderloin
Ingredients
- 2 tablespoons olive oil divided
- 8 ounces mushrooms roughly chopped
- 6-8 cups chopped fresh spinach 1 small bag
- 3 cloves garlic
- ½ teaspoon dried thyme leaves
- ½ tablespoon soy sauce
- ⅓ cup cream cheese
- ½ cup Panko bread crumbs
- 1 pork tenderloin approx 1.5 pounds
- 1 tablespoon Dijon mustard
- salt and black pepper
Instructions
- Preheat oven to 450°F.
FILLING
- 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
PORK TENDERLOIN
- 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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
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What sides do you make with this?
We love serving a recipe like this with roasted veggies or an easy tossed salad.
Quick, easy and soooo tasty. I added bacon bits and was also thinking of whole cranberries but didn’t have any. Whole family enjoyed it.
My wife had a hard week last week so I decided to make something different than our normal pork in the crockpot. We shop Costco, get the big pork tenderloins and cut them in thirds. I found another video that showed how to filet it open so you don’t have to do the pounding. Definitely need practice with that. Anyhow, I made the rest of this just like the recipe called for and it was delicious. She said I can definitely make this for her again. I too thought about putting craisins in it, will probably do so next time. Thanks for the great recipe.
That’s great Kenny! Craisins sounds like a delicious addition.
This recipes was super easy to make and was delicious. I think the next time I make it I will add cranraisins to it.
Making the stuff pork tenderloin for a community meal for church can I cook this in a roaster? I want to wrap one or two in bacon. If I cook them a day before will they be okay reheated? Need some help please
Hi Gayle, reheating these should be fine. Just make sure they are reheated all the way through before serving.
Do you think this can be cooked in a slow cooker?
I haven’t tried it but I do think it would work if you are mindful of the temperature so it doesn’t overcook. Here is another pork tenderloin cooked in the slow cooker you can follow as a guide.
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!
Those additions sounds delicious Carol. So happy you enjoyed it.
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
I hope you love it when you try it Jordan!
Can this be prepped and stuff to go in the freezer without being cooked first? To be pulled out later for a quick dinner .
I have only tried this recipe as written, but if you defrost it to cook, let me know how you like it!
So very awesome thank you!
You’re welcome Bill!
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!
That made my day Tina! Great to hear it was a star at New Years!
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.
Sounds great Ginette. I’m so glad you love the tenderloin – I absolutely love it too!
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!!
Glad to hear your husband loved it Tina!
How many carbs does that recipe have?
Please see the nutrition facts after the recipe Stacy!
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!
Your recipe doesn’t state what you do with the pork gravy package? Do you just make this for the gravy?
Yes, the gravy is prepared and drizzled over top.
What kind of mushroom, please?
Do you think this would work with a pork loin instead of tenderloin?
Yes, you may need to adjust the cooking time.
Covered or uncovered? Does it need the gravy in your opinion? Going to make this weekend.
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!
This looks indescribably DELICIOUS!!! I love pork and love it even more stuffed.