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Stuffed Pork Tenderloin on a board being cut with a knife
4.96 from 23 votes

Stuffed Pork Tenderloin

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 servings
Author Holly Nilsson
This easy stuffed pork tenderloin can be made ahead of time. It’s simple to make and delicious!

Ingredients

  • 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

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

Calories: 390, Carbohydrates: 10g, Protein: 40g, Fat: 20g, Saturated Fat: 6g, Cholesterol: 131mg, Sodium: 411mg, Potassium: 1149mg, Fiber: 2g, Sugar: 2g, Vitamin A: 4475IU, Vitamin C: 14.9mg, Calcium: 91mg, Iron: 3.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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