Stuffed Pork Tenderloin Recipe
This stuffed pork tenderloin recipe is proof that food can be both fancy and comforting. Juicy pork wrapped around a flavorful stuffing? Yes, please. It’s like your taste buds RSVP’d to a VIP party, complete with savory spices and cheesy goodness. Don’t be intimidated—this dish might look Michelin-star fancy but cooks like a weeknight meal. Plus, the leftovers? Chef’s kiss. So grab your apron and let’s turn that humble pork tenderloin into the star of dinner tonight. Warning: applause from dinner guests may ensue.
Stuffed Pork Tenderloin Recipe
A flavorful stuffed pork tenderloin packed with savory filling and baked to juicy perfection.
Ingredients
- 1 lb pork tenderloin
- 1/2 cup breadcrumbs
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sun-dried tomatoes chopped
- 1/4 cup spinach chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Prepare the pork: Butterfly the pork tenderloin by slicing it lengthwise without cutting all the way through. Flatten with a meat mallet.
- Make the stuffing: In a mixing bowl, combine breadcrumbs, mozzarella, sun-dried tomatoes, spinach, garlic, olive oil, Italian seasoning, salt, and pepper.
- Stuff the pork: Spread the stuffing evenly on the flattened pork. Roll tightly and secure with toothpicks or kitchen twine.
- Sear the pork: Heat a skillet with olive oil over medium heat. Brown the pork on all sides for 5 minutes.
- Bake: Transfer the pork to a baking dish. Cover with foil and bake at 375°F (190°C) for 35-40 minutes.
- Rest and slice: Let the tenderloin rest for 5 minutes. Remove toothpicks, slice, and serve hot.
Notes
Nutritional Information (Per Serving):
- Calories: 430
- Total Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 48g
- Iron: 15%
- Vitamin B6: 25%
- Calcium: 18%
- Magnesium: 10%
- Potassium: 20%
Additional Notes/Tips:
- Stuffing variations: Swap mozzarella for goat cheese or add chopped mushrooms for an earthy twist.
- Slicing tip: Use a sharp knife to avoid squishing the stuffed pork.
- Serving idea: Pair with a side of roasted veggies or garlic mashed potatoes.
- Storage: Refrigerate for up to 3 days and reheat in a covered dish for juicy leftovers.
