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Stuffed Pork Tenderloin Recipe

Emily Carter
A flavorful stuffed pork tenderloin packed with savory filling and baked to juicy perfection.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Calories 430 kcal

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
Key Vitamins and Minerals:
  • 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.