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.

 Wooden board with Stuffed Pork Tenderloin

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!

Raw Stuffed Pork Tenderloin on a cutting board

Stuffed Pork Tenderloin with writing
Stuffed Pork Tenderloin with a title


Recipes you'll love

About the author

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!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published.

Recipe Rating


  1. 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.5 stars

  2. 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.5 stars

  3. This recipes was super easy to make and was delicious. I think the next time I make it I will add cranraisins to it.

  4. 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

    1. Hi Gayle, reheating these should be fine. Just make sure they are reheated all the way through before serving.

  5. 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!5 stars

  6. 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

  7. Can this be prepped and stuff to go in the freezer without being cooked first? To be pulled out later for a quick dinner .

    1. I have only tried this recipe as written, but if you defrost it to cook, let me know how you like it!

  8. 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!

  9. 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 stars

  10. 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!!  4 stars

  11. 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!