I bet this 30-minute stuffed pork tenderloin will steal the show at holiday dinners and leave everyone begging for seconds.

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I adore this stuffed pork tenderloin because it’s bold without fuss and tastes far fancier than it is. I love how cream cheese melts into the meat, lending a silky tang that makes every bite sing.

Sun dried tomatoes punch through with concentrated sweetness and a little chew that keeps things interesting. But it’s still weeknight-friendly, not precious.

I serve it and watch everyone go quiet, eating fast and talking later. Real flavor, not theatre.

That contrast, creamy, bright, meaty, is why I keep making it. Obsessed, not ashamed.

I want this on my table every holiday night. Always, please.

Ingredients

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Pork tenderloin: the meaty centerpiece, super tender when cooked right.
Cream cheese or goat cheese: creamy filling, goat’s got a tangy kick.
Fresh spinach: adds bright green freshness and a little healthy crunch.
Sun dried tomatoes: chewy, sweet-tart pops that cut through the richness.
Garlic: punchy aroma and savory depth you’ll immediately smell in the kitchen.
Dijon mustard: tangy binder that gives the filling a light zip.
Thyme: earthy herbal notes that keep the flavors grounded.
Kosher salt: brings out the pork’s natural flavor, simple but essential.
Black pepper: a warm bite that keeps each bite interesting.
Olive oil: helps everything sear nicely and adds subtle fruitiness.
Butter: Basically adds a nutty, golden sear if you want richness.
Toothpicks or twine: Plus, they keep the roll together while cooking.

Ingredient Quantities

1 (1 1/2 to 2 lb) pork tenderloin, trimmed

4 oz cream cheese, softened (or goat cheese if you prefer)

1 cup fresh spinach, packed, roughly chopped

1/3 cup sun dried tomatoes, packed and chopped

2 cloves garlic, minced

1 tbsp Dijon mustard

1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried)

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbsp olive oil

1 tbsp butter (optional, for searing)

Toothpicks or kitchen twine, for securing the roll

How to Make this

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1. Preheat oven to 425 F and line a baking sheet with foil or parchment.

2. Make the filling: in a bowl mix cream cheese, chopped spinach, chopped sun dried tomatoes, minced garlic, Dijon, thyme, salt and pepper until mostly smooth and well combined.

3. Butterfly the pork tenderloin by running a sharp knife lengthwise down the center, stopping 1/2 inch from the end, then open it like a book. If it’s uneven, gently pound with a meat mallet to about 1/2 inch thickness.

4. Spread the filling evenly over the flattened pork, leaving a small border around the edges so it won’t ooze out when roasting.

5. Roll the pork tightly from the long side into a log and secure with kitchen twine or toothpicks about every 1 to 1 1/2 inches. Tie the twine snug but not so tight it squeezes out the filling.

6. Heat olive oil and optional butter in an ovenproof skillet over medium high heat. Sear the pork on all sides until golden brown, about 2 to 3 minutes per side, turning carefully so the roll stays closed.

7. Transfer the skillet or the pork to the prepared baking sheet and roast in the preheated oven until an instant read thermometer in the center reads 145 F, about 15 to 20 minutes depending on size.

8. Remove from oven and tent loosely with foil. Let rest 5 to 10 minutes so juices redistribute and the filling sets up.

9. Remove twine or toothpicks, slice into 1 inch medallions and arrange on a platter. Spoon any pan juices over if you like.

10. Serve warm with your favorite sides. Leftovers keep well in the fridge for a couple days and slice cold for sandwiches too.

Equipment Needed

1. Ovenproof skillet (for searing then roasting)
2. Baking sheet lined with foil or parchment
3. Sharp chef’s knife and cutting board (for butterflying and trimming)
4. Meat mallet or rolling pin to pound the pork even-ish
5. Mixing bowl and rubber spatula or wooden spoon for the filling
6. Measuring spoons and a tablespoon for the oil, mustard, salt etc
7. Kitchen twine or toothpicks to secure the roll
8. Instant-read thermometer so you don’t overcook it
9. Tongs or a large fork for turning the pork while searing and moving to the pan

FAQ

How do I know when the pork is done?

Use an instant-read thermometer, poke into the thickest part of the tenderloin. It should read 145°F, then let it rest 3 minutes. If you guess by feel, it’ll be risky and you might overcook it.

Can I make the filling ahead of time?

Yes. Mix the cream cheese, spinach, sun-dried tomatoes, garlic, mustard and herbs up to 24 hours ahead. Keep it covered in the fridge. Chill filling makes it easier to spread, but bring it to room temp for 10 minutes before stuffing if it’s too stiff.

What if my filling starts leaking while cooking?

That happens sometimes. Tie the roll snug with kitchen twine or use toothpicks close together to seal the seam. Searing the seam side down for a minute helps seal it too. Place a rimmed baking sheet under the tenderloin to catch drips.

Can I use different cheeses or add extras?

What oven temp and timing should I use?

After searing, roast at 400°F. A 1 1/2 to 2 lb tenderloin usually needs about 15 to 20 minutes in the oven after searing. Start checking temp at 12 minutes to avoid overcooking.

How do I reheat leftovers without drying them out?

Slice the pork and warm gently in a 300°F oven covered with foil for 10 to 12 minutes, or microwave short bursts with a splash of chicken stock. Low and slow keeps it moist.

Easy Stuffed Pork Tenderloin Recipe Substitutions and Variations

Pork tenderloin: substitute with a small pork loin roast (adjust cook time up), or butterflied boneless chicken breasts for quicker cooking — they stay juicy if not overcooked.
Cream cheese: use ricotta for a lighter filling, or crumbled feta or goat cheese for tangier flavor; softened cream cheese works best if you like it rich.
Fresh spinach: swap with chopped kale (massage it first) or baby arugula for peppery bite, or use frozen spinach (thaw and squeeze out excess water).
Sun dried tomatoes: roasted red peppers or chopped Kalamata olives both bring savory umami; canned tomatoes, drained, can work in a pinch.

Pro Tips

1. Let the pork sit at room temp for 20 minutes before you butterflied and stuffed it. Cold meat is harder to roll and the oven will cook it more evenly if it isn’t straight outta the fridge.

2. Don’t overfill the pork. Too much filling will squirt out and make a mess. Leave a good border around the edges, and press the filling down so there arent big lumps that force it open when you roll.

3. Sear in a hot pan real quick to get a brown crust, then finish in the oven. If your pan isn’t ovenproof, transfer carefully to the baking sheet but keep the pan juices on the sheet so you dont waste flavor. Use a thermometer and pull it at 145 F, then rest it or it’ll leak when you slice.

4. If you want extra flavor, add a little lemon zest or a splash of balsamic to the filling, or sprinkle smoked paprika on the outside before searing. Also tie the twine snug but not too tight or the filling will get squeezed out and you’ll lose that creamy texture.

Easy Stuffed Pork Tenderloin Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I bet this 30-minute stuffed pork tenderloin will steal the show at holiday dinners and leave everyone begging for seconds.

Servings

servings

Calories

478

kcal

Equipment: 1. Ovenproof skillet (for searing then roasting)
2. Baking sheet lined with foil or parchment
3. Sharp chef’s knife and cutting board (for butterflying and trimming)
4. Meat mallet or rolling pin to pound the pork even-ish
5. Mixing bowl and rubber spatula or wooden spoon for the filling
6. Measuring spoons and a tablespoon for the oil, mustard, salt etc
7. Kitchen twine or toothpicks to secure the roll
8. Instant-read thermometer so you don’t overcook it
9. Tongs or a large fork for turning the pork while searing and moving to the pan

Ingredients

1 (1 1/2 to 2 lb) pork tenderloin, trimmed
4 oz cream cheese, softened (or goat cheese if you prefer)
1 cup fresh spinach, packed, roughly chopped
1/3 cup sun dried tomatoes, packed and chopped
2 cloves garlic, minced
1 tbsp Dijon mustard
1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried)
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp olive oil
1 tbsp butter (optional, for searing)
Toothpicks or kitchen twine, for securing the roll

Directions

Preheat oven to 425 F and line a baking sheet with foil or parchment.
Make the filling: in a bowl mix cream cheese, chopped spinach, chopped sun dried tomatoes, minced garlic, Dijon, thyme, salt and pepper until mostly smooth and well combined.
Butterfly the pork tenderloin by running a sharp knife lengthwise down the center, stopping 1/2 inch from the end, then open it like a book. If it’s uneven, gently pound with a meat mallet to about 1/2 inch thickness.
Spread the filling evenly over the flattened pork, leaving a small border around the edges so it won’t ooze out when roasting.
Roll the pork tightly from the long side into a log and secure with kitchen twine or toothpicks about every 1 to 1 1/2 inches. Tie the twine snug but not so tight it squeezes out the filling.
Heat olive oil and optional butter in an ovenproof skillet over medium high heat. Sear the pork on all sides until golden brown, about 2 to 3 minutes per side, turning carefully so the roll stays closed.
Transfer the skillet or the pork to the prepared baking sheet and roast in the preheated oven until an instant read thermometer in the center reads 145 F, about 15 to 20 minutes depending on size.
Remove from oven and tent loosely with foil. Let rest 5 to 10 minutes so juices redistribute and the filling sets up.
Remove twine or toothpicks, slice into 1 inch medallions and arrange on a platter. Spoon any pan juices over if you like.
Serve warm with your favorite sides. Leftovers keep well in the fridge for a couple days and slice cold for sandwiches too.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.