Stuffed Pork Tenderloin

This stuffed pork tenderloin is a savory-sweet main dish made by butterflying the tenderloin and filling it with crispy bacon, sautéed spinach, fresh herbs, dried cranberries, and toasted pecans, then searing and roasting it until juicy and perfectly cooked. I slice it into pretty rounds, and it instantly looks fancy. Serve with my popular side dishes: roasted garlic mashed potatoes, fresh lemon-parmesan green beans, and an apple-spinach salad. It works just as well for a weeknight dinner as it does for entertaining.

Course Main Course

Cuisine American

Keyword pork roulade, stuffed pork tenderloin

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 659kcal

Author Julia

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)

US Customary - Metric

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