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This Stuffed Pork Tenderloin is a savory-sweet main dish made by butterflying and filling pork tenderloin with crispy bacon, sautéed spinach, fresh herbs, dried cranberries, and toasted pecans, then searing and roasting it until juicy and perfectly cooked. I slice the pork roulade into pretty rounds, and it instantly looks fancy. It works for a weeknight dinner or entertaining.
Stuffed Pork Tenderloin with Spinach, Bacon, Pecans, and Dried Cranberries
If you've cooked lots of pork tenderloins in your life, it's time to experiment a bit! I highly recommend trying something new, like this roulade-style stuffed pork tenderloin, packed with savory bacon, spinach, herbs, and a sweet-tart pop from dried cranberries plus crunchy pecans.
It's one of those pork dishes that's cozy and budget-friendly, yet still feels impressive - perfect for dinners when you want a restaurant-quality meal.
It makes a gorgeous main course for holidays like Easter and Christmas, Sunday roasts, birthday celebrations, parties, or when you simply want to show off your cooking skills to family and friends (without investing much effort!). Pair it with my garlic-roasted mashed potatoes and lemon Parmesan green beans. It's also amazing over mashed sweet potatoes or cauliflower mash.
My stuffed pork tenderloin is a protein-packed main dish that deserves a spot in your weeknight dinner rotation - right up there with my other pork recipes like creamy mushroom pork chops, slow-cooked pork ragù pappardelle, and apple cider-braised pork shoulder.
Why You'll Love It
- Quick dinner: Looks restaurant-quality but takes only about an hour, start to finish.
- Healthy, well-balanced meal: It's built around pork tenderloin, a lean yet still super tender protein. It's naturally gluten-free and dairy-free, packed with protein, and the spinach (plus cranberries and pecans) adds fiber, texture, and extra nutrients.
- Budget-friendly: Pork tenderloin is one of the best "bang for your buck" cuts in grocery stores right now. Even though it's cheaper than many other meats, it's still incredibly tender.
- The four-ingredient filling (bacon, spinach, dried cranberries, and pecans) delivers a range of flavors and textures in one bite: savory, sweet, tart, and crunchy.
- Dijon mustard brushed inside the tenderloin keeps the filling anchored and adds a subtle tang that complements the cranberries.
- The sear-then-roast method gives you a browned exterior and a perfectly cooked, juicy interior at the same time.
- The pan sauce is completely optional but genuinely elevates the dish and requires zero extra dishes.
- Ideal for small dinners or to feed a crowd: Serves 4 comfortably, but scales easily if you grab two tenderloins and double the filling. Perfect for special occasions like Valentine's Day, Easter, Christmas, Thanksgiving, or New Year's Eve.
Ingredients and Substitutions
- Pork tenderloin: I used a 1½-2 pound tenderloin with the silver skin removed. If your tenderloin is smaller, just reduce the roasting time and rely on a thermometer. If you can only get ahold of pork loin, double the filling and make sure to double butterfly the loin. Spread the filling evenly over the entire piece of flattened pork loin, then roll it into a spiral. Secure with twine and cook as directed.
- Salt and pepper: I season both sides before filling. Pork needs proper seasoning, especially since the filling has sweet elements.
- Thick-cut bacon: I dice it small so it distributes evenly in the filling. Regular bacon works, but thick-cut gives better texture. Pancetta works well too. I don't recommend turkey bacon here as it lacks fat for flavor.
- Onion: Yellow onion is ideal. Shallots can be used for a milder flavor.
- Garlic: Fresh garlic gives the best flavor. Garlic powder will work too, but won't taste as vibrant.
- Rosemary and thyme: Fresh herbs are best. If using dried, reduce the amount since they're more concentrated.
- Fresh spinach: I roughly chop it so it blends into the filling without long strands. Frozen spinach works, but it must be fully thawed and squeezed dry, or the filling will be watery. Kale or Swiss chard are great substitutes for spinach.
- Dried cranberries: I chop them so you don't get big chewy chunks. They add sweetness and contrast. Dried cherries, apricots, or figs can be used in place of dried cranberries.
- Pecans: Toasted and finely chopped for crunch. Don't skip toasting - it makes a big difference. Walnuts, almonds, or pistachios make great alternatives to pecans. If you are allergic to nuts, replace them with pumpkin seeds or sunflower seeds, or omit them entirely.
- Stock: Veggie stock or white wine can replace the chicken stock if needed.
- Dijon mustard (optional): I like spreading a thin layer of mustard inside the pork before adding the filling. It adds subtle tang and helps the filling adhere. Try whole-grain mustard or honey mustard. You can skip it if needed.
- Olive oil: For searing. Use enough to properly brown the outside.
- Optional pan sauce (flour, chicken broth, butter): This turns the drippings into a glossy, savory sauce. If you're gluten-free, you can skip the flour (or use GF flour) and reduce the broth slightly longer.
Variations
- Apple & Sage: Replace cranberries with diced sautéed apple and use sage instead of thyme for a more autumnal flavor.
- Mushroom & Gruyère: Add sautéed mushrooms and shredded Gruyère cheese to the filling for a rich, earthy variation.
- Mediterranean-Style: Fill with sun-dried tomatoes, Kalamata olives, spinach, and feta cheese.
- Fig & Walnut: Use dried figs and walnuts with goat cheese for a sweet-savory twist.
- Italian-Inspired: Add prosciutto and provolone to the filling, seasoned with basil and oregano.
What is Pork Tenderloin?
Pork tenderloin is a long, narrow muscle that runs along the spine of the pig. It doesn't do much work, which is why it stays so tender - it's often compared to beef filet mignon in terms of texture and leanness. A whole tenderloin typically weighs between 1 and 1.5 pounds, though you'll often find them sold in pairs at the grocery store.
This is the mildest, leanest cut on the pig - it has almost no fat marbling, which is why it cooks so quickly and also why it's so easy to overcook. Don't confuse it with pork loin (which is wider and requires longer cooking). One 1.5-2 lb tenderloin serves 4. If using two, double the filling.
My #1 Prep Tip: Always Remove the Silver Skin
This is the thin, shiny membrane attached to one side of the tenderloin. Unlike fat, silver skin doesn't render or melt during cooking - it tightens and toughens, which can make the meat curl and chew awkwardly.
To remove it: slide a sharp boning or paring knife under one end of the silver skin, angle the blade slightly upward (toward the silver skin, not the meat), and use short, gentle strokes to pull it away in strips. Pull the membrane taut with your other hand as you go.
How to Serve It
I slice the rested tenderloin into ¾-inch rounds and arrange them on a platter, overlapping slightly so the spiral of filling shows. I add a few fresh rosemary sprigs for presentation. I pour the pan sauce over the top or serve it alongside in a small pitcher so guests can add their own.
If you want a salad to balance the richness of the pork, my Apple Spinach Salad, Arugula Salad, or Tomato-Cucumber-Avocado Salad are all excellent choices.
Side Dishes for Stuffed Pork
The pork tenderloin filling already has a lot going on, so the sides should be straightforward and easy to make:
- Roasted Vegetables: This pairs well with roasted carrots, parsnips, or butternut squash - anything that can go into the oven alongside or right after the pork.
- Creamy Mashed Potatoes with Roasted Garlic
- Cheesy Baked Asparagus with Bacon and Cheese
- Parmesan Garlic Lemon Green Beans
- Roasted Brussels Sprouts with Bacon
- Roasted Sweet Potatoes with Broccoli
- Roasted Butternut Squash with Brussels Sprouts, Pecans, and Cranberries
- Yellow creamy polenta (soft and buttery) is a tasty, colorful base for the stuffed pork tenderloin. I have a polenta recipe included with my braised short ribs recipe.
- Buttery Mashed Sweet Potatoes
- Wild Rice Pilaf
- Cauliflower mash if you want lower-carb but still cozy.
- Buttered Egg noodles or wide pappardelle pasta will turn your stuffed pork tenderloin into a restaurant-quality dish!
- Salad: Caesar salad or wedge salad on the side is classic. Or serve my tomato, cucumber, lettuce salad with blue cheese dressing. I also recommend my apple spinach salad or blueberry mango spinach salad.
- Homemade Garlic butter dinner rolls or a perfectly soft bread machine loaf pair beautifully with pork!
Make-Ahead Tips
I love how practical this stuffed pork tenderloin is. You have 4 different ways to make it ahead:
- Make the filling up to 2 days ahead. Cool it completely, then refrigerate in an airtight container. Assemble and cook day-of.
- You can butterfly, pound, and season the pork the day before. Wrap it in plastic and refrigerate flat overnight. Bring it to near room temperature (about 20-30 minutes on the counter) before assembling and cooking.
- Fully assemble the pork roulade (filling, roll, and secured with toothpicks or twine), wrap tightly in plastic wrap, and refrigerate for up to 24 hours before searing and roasting. This actually makes for a very clean roll since the filling firms up overnight.
- The fully cooked and sliced stuffed pork tenderloin can be made a day ahead and reheated per the instructions below. The flavors are excellent the next day.
FAQ
Butterflying means slicing it horizontally almost all the way through, then opening it like a book. From there, you pound it to an even ½-inch thickness using a meat mallet or the bottom of a heavy pan. This flattens it enough to hold the filling and roll cleanly. Don't rush this step - uneven thickness leads to uneven cooking.
Use an instant-read thermometer. Pull the pork at 145°F internal temperature - that's the USDA safe temperature for whole cuts of pork, and it'll give you meat that's still slightly pink in the center and very juicy. If you cook it to 160°F or beyond, it'll be dry. Insert the thermometer into the thickest part of the roll, not through the filling. Let it rest for 10 minutes before slicing; carryover cooking will bring it up a few more degrees.
You can, but they're quite different cuts, and the technique changes. Pork loin is wider, thicker, and takes much longer to cook (closer to 55-70 minutes at 375°F). It also has more fat. Pork tenderloin is the better choice for this recipe because it rolls easily, cooks more quickly, and produces clean, presentable slices. If you do use pork loin (instead of tenderloin), double the filling and make sure to double-butterfly the loin. Spread the filling evenly over the entire piece of flattened pork loin and roll it like a spiral. Secure with twine and cook as directed. Always use an instant-read thermometer to check for doneness.
I rely on three things: sear first, pull at 145°F, and rest 10 minutes. Overcooking is the #1 reason tenderloin dries out. I also avoid blasting it in a hot oven too long - this cut is lean and fast-cooking.
Yes - this is one of my favorite make-ahead dinners. I'll stuff it, secure it (toothpicks or twine), wrap it tightly, and refrigerate it up to 24 hours. Then I just sear and roast when I'm ready.
More Pork Recipes
- Pan-Seared Pork Chops with Caramelized Apples
- Grilled Pork Chops with Dijon Honey Herb Sauce
- Creamy Pork Tenderloin Medallions with Orzo, Spinach, and Mushrooms
- Pork Chops with Apples, Bacon, and Dijon-Apple-Cider Sauce
- Grilled Pork Chops with Mango Avocado Salsa
- Pork Tenderloin with Sweet Balsamic Plum Sauce
Stuffed Pork Tenderloin
Ingredients
Stuffed Pork Tenderloin
- 1.5 lb pork tenderloin (up to 2 lb) silver skin removed
- Salt and pepper to taste
- 4 slices thick-cut bacon diced small
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh rosemary minced (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves minced (or 1 teaspoon dried)
- 4 cups fresh spinach about 10 oz, roughly chopped
- ½ cup dried cranberries roughly chopped
- ½ cup pecans toasted and finely chopped
- 1 tablespoons Dijon mustard optional, for spreading inside the tenderloin
- 1 tablespoons olive oil for searing (can use 2 tablespoons)
Optional Pan Sauce
- 2 tablespoons all purpose flour (use GF flour to make it gluten-free)
- 1 ½ cups chicken broth hot (plus more if needed)
- 4 tablespoons unsalted butter cut into small cubes (use olive oil or vegan butter to make it dairy-free)
Instructions
Prepare the pork
- Preheat the oven to 375 degrees.
- Butterfly the pork tenderloin: Place the tenderloin on a cutting board and using a very sharp knife or boning knife, slice into it horizontally lengthwise down the middle, stopping about ½ inch from the edge. Open it like a book or pamphlet.
- Cover with plastic wrap and pound to an even ½-inch thickness. Season both sides with salt and pepper.
Make the filling
- In a medium bowl, combine the cranberries and pecans. Set aside.
- In a skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon, leaving the drippings, and place into the bowl with cranberries and pecans.
- Sauté the onion in the bacon drippings until softened, about 3-4 minutes.
- Add garlic, rosemary, and thyme and cook for 1 minute.
- Stir in spinach and cook until just wilted, about 2 minutes. Transfer to the bowl with cranberries, pecans, and bacon. Mix to combine, salt and pepper to taste, and let cool slightly.
Assemble
- Spread Dijon mustard over the inside of the flattened pork with the back of a spoon.
- Mound the filling evenly down the middle of the butterflied pork.
- Matching the seams together, overlapping slightly, create a "tube" with the pork that wraps around the filling. Do not roll into a spiral.
- Secure with toothpicks along the seam so they will lay flat once placed into a pan. If you don't have toothpicks, secure the rolled pork with twine in about 4 spots, evenly placed along the roll.
Cook the pork
- Heat 1-2 tablespoons of olive oil in an oven-safe skillet over high heat. Sear the top and sides of the tenderloin until brown. Flip the pork onto the seam, remove any large bits of filling that may have dropped out, and immediately place the skillet with the pork into the preheated oven.
- Roast for 18-20 minutes, or until the thickest part of the pork reaches an internal temperature of 145 degrees.
- Remove to a cutting board and let rest for 10 minutes before slicing into ¾-inch rounds.
Optional Pan Sauce
- Place the empty skillet with drippings over medium heat. Sprinkle flour into the drippings and whisk for 1 minute to form a paste.
- Slowly whisk in hot stock, scraping up browned bits. Simmer 3-5 minutes, until slightly thickened.
- Off heat, whisk in butter until glossy. Season with salt and pepper.
- Spoon over the sliced pork and enjoy!
- Note: I provide helpful step-by-step photos + tips below this recipe card. ⬇️⬇️
Notes
- It's really important to pound the meat evenly to ensure even, uniform cooking.
- When using kitchen twine, space it about 1-2 inches apart to best help hold the shape of the tenderloin while baking.
- Browning on all sides adds flavor and locks in juices.
- Resting: Keep your tenderloin juicy by letting it rest for at least 10 minutes prior to slicing and serving.
- Doubling the recipe: Since most bags of tenderloin come with two pieces (2 tenderloins), feel free to double this recipe and have leftovers! This recipe is for one pork tenderloin (1.5 - 2 lb).
- Nutrition: This recipe (excluding the pan sauce) is naturally gluten-free and dairy-free, protein-rich, and high in fiber. You can make the pan sauce gluten-free and dairy-free by using GF flour instead of regular flour and using olive oil or vegan butter instead of regular butter.
Make-Ahead Tips
- Prepare (stuff) the pork up to 1 day ahead. Refrigerate until ready to sear and bake.
- Make sure to let the pork come to room temperature for 30 minutes to 1 hour prior to cooking.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap the uncut pork tenderloin tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To reheat: Warm slices gently in a 300°F oven, covered with foil, until heated through. For quicker reheating, microwave in short bursts, but note the pork may dry out slightly.
Equipment/Supplies:
- Knife
- Cutting board
- Measuring spoons and cups
- Large oven-proof skillet
- Twine or kitchen string
- Mixing bowl
- Rolling pin or mallet
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
How to Make Stuffed Pork Tenderloin (Step-by-Step Photos)
- PREPARE THE PORK: Preheat oven to 375°F. Butterfly the tenderloin by slicing horizontally lengthwise, stopping ½ inch from the edge, then open like a book. Cover with plastic wrap and pound to an even ½-inch thickness; season with salt and pepper.
- MAKE THE FILLING: Combine cranberries and pecans in a bowl. Cook bacon until crisp; add to the bowl (reserve drippings). Sauté onion in drippings 3-4 minutes, then add garlic, rosemary, and thyme for 1 minute. Stir in spinach just until wilted (~2 minutes), then add to the bowl; season and cool slightly.
- ASSEMBLE: Spread Dijon over the pork, then mound filling down the center. Bring edges together to form a "tube" around the filling (don't roll into a spiral). Secure seam with toothpicks or kitchen twine
- COOK THE PORK: Sear stuffed pork tenderloin in an oven-safe skillet with olive oil over high heat until browned. Flip seam-side down and transfer to the oven. Roast 18-20 minutes until 145°F internal temp. Rest 10 minutes, then slice into ¾-inch rounds.
- OPTIONAL PAN SAUCE: Whisk flour into skillet drippings 1 minute. Slowly whisk in hot broth, scraping up browned bits; simmer 3-5 minutes to thicken. Off heat, whisk in butter; season and spoon over pork.
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