Easy Stuffed Pork Tenderloin Recipe (cheese, garlic, herbs)

Today we're butterflying a pork tenderloin, stuffing it with a mix of parmesan cheese, raisins, and plenty of fresh herbs. From there, we're giving it a quick sear in garlic and oil before roasting it to golden perfection. For me, this Stuffed Pork Tenderloin recipe embodies savory elegance.

Whether you're hosting a dinner party or aiming to make an ordinary weeknight extraordinary, this Stuffed Pork Tenderloin has got you covered. Read on for an ingredient checklist, a quick guide on butterflying pork, some stuffing variations, and a printable recipe card.

Now, let's stuff some pork.

Jump to:

• Recipe Overview
• Recipe Ingredients - Stuffed Pork Tenderloin
• How to Butterfly a Pork Tenderloin
• Stuffing Variations for Stuffed Pork Tenderloin
• Easy Stuffed Pork Tenderloin (cheese, garlic, herbs)

Recipe Overview

Taste and Texture

This stuffed pork tenderloin recipe aims to bring together a combination of rustic and elegant flavors, while being easy enough to prepare on weeknights, yet worthy of any fancy dinner party. The rub creates a beautifully seasoned crust with a deliciously simple mix of fresh garlic, sugar, and fresh black pepper. Meanwhile, we're stuffing the pork tenderloin with parmesan for some umami depth, fresh parsley for herbal brightness, and roasted bell peppers for smoky sweetness. The addition of chopped raisins and diced apple creates bursts of natural sweetness, while also balancing the savory elements. In terms of texture, this stuffed pork tenderloin recipe cooks up incredibly juicy, with a crisped exterior that gives way to succulent meat. Meanwhile, the stuffing works to create a beautiful spiral of sweet and herbal flavor.

Difficulty Level

It's in the name "Easy Stuffed Pork Tenderloin." This recipe is designed to be simple, and as such I can safely say that it's beginner friendly. The most challenging step is butterflying the pork tenderloin, but I've provided a detailed, step-by-step guide below - as well as in the printable recipe card. While tying the roast with twine can be a bit tedious, it is by no means difficult - and you can opt to use toothpicks to seal the pork shut instead.

Preparation Process

We start by preparing the rub and the stuffing. Then we butterfly the pork tenderloin, pound it with a mallet, and coat it with the rub. After that, we stuff and tie the tenderloin. Then we sear it in butter and olive oil before roasting it in the oven. Once it's done cooking, we remove it from the oven and let it rest before slicing it into rounds.

Make Ahead

Both the rub and the stuffing can be prepared up to 24 hours ahead of time. Prep them, store them in an airtight container in the fridge, and you're good to go.

Pairing Our Stuffed Pork Tenderloin Recipe

• Sides: Creamy mashed potatoes is my go-to pairing. I would also suggest roasted root veggies such as carrots, parsnips, or sweet potatoes. A nice polenta would also pair nicely.
• Wines: My go-to wine pairings would be medium-bodied whites such as Chardonnay or Viognier. For a red pairing, I would suggest either a Pinot Noir or a Beaujolais.
• Salads: A leafy green salad, with some fried paneer cheese, would be delicious. A pickled sweet potato salad would also pair nicely.
• Crusty Bread: My homemade boule bread, or even flatbreads, would be great for soaking up the juices.

Recipe Ingredients - Stuffed Pork Tenderloin

The Pork

• 2 1/2 lb. Pork Tenderloin (Butterflied and Gently Pounded):
  • Note: Ask your butcher to butterfly the pork tenderloin for you.
  • Tip: Gently pounding the pork ensures even thickness for optimal cooking.
• Butchers Twine (for Tying the Pork Together):
  • Note: Yes, I'm counting this as an 'ingredient,' it is essential for securing the stuffed pork tenderloin.
  • Tip: Keep twine lengths uniform to make the tying process easy and manageable.
  • Substitution: You can use toothpicks to keep the pork tenderloin closed, though I do recommend butchers twin since it doesn't involve puncturing the meat, and achieves a more even seal. If using toothpicks, apply at the edges of the tenderloin, and be sure to achieve an even, secure seal.

Ingredients for the Rub

• 1 tsp. Coarse Black Pepper:
  • Note: Adjust pepper quantity based on personal preference.
  • Tip: Use freshly ground black pepper for enhanced flavor.
• 1 tsp. Salt:
  • Note: Consider kosher or sea salt for better control over saltiness.
  • Tip: Taste the rub mixture and adjust salt to taste.
• 1 tsp. Sugar:
  • Note: Enhances the balance of flavors.
  • Tip: Brown sugar can add a subtle caramel note.
• 2-3 Garlic Cloves (Grated):
  • Note: Freshly grated garlic yields superior flavor.
  • Tip: Use a microplane grater for fine garlic texture.
  • Substitution: You can use about 1-2 teaspoons of garlic powder if fresh isn't available, but I do recommend using fresh.
• 2 tablespoons. Olive Oil:
  • Note: Choose extra-virgin olive oil for richness.
  • Tip: Drizzle a bit of oil on the pork before rubbing for better adherence.

Ingredients for the Stuffing

• 1/2 cup Grated Parmesan or Romano Cheese:
  • Note: Opt for high-quality cheese and grate it freshly.
  • Tip: Adjust the quantity based on your preference. I tend to like a lot of cheese.
  • Substitute: The cheese of your choice. You can opt for a melty cheese such as fresh mozzarella. Blue cheese would also be delicious.
• 1/4 cup Fresh Italian Parsley (Chopped):
  • Note: Fresh herbs add vibrancy to the stuffing.
  • Tip: Chop parsley just before adding for optimal flavor.
  • Substitute: Basil is a decent substitute in this recipe.
• 1 Bell Pepper (Roasted and Sliced):
  • Note: Roast the pepper for a smoky flavor.
  • Tip: Use a mix of red and yellow peppers for visual appeal.
• 2-3 Cloves of Garlic (Grated):
  • Note: Enhances the stuffing with aromatic notes.
  • Tip: Adjust garlic based on personal taste.
  • Substitutions: Garlic powder. About 1-2 teaspoons.
• 2 tbs. Raisins (Chopped):
  • Note: Adds a sweet and chewy element.
  • Tip: Soak the raisins in warm water before chopping for plumpness.
• 1 Small Apple (Peeled and Diced):
  • Note: Choose a sweet-tart apple variety.
  • Tip: Toss the diced apple in lemon juice to prevent browning.
  • Substitute: Get creative here, as there really is no right way to do. You could even opt for mixed dried fruit.

Ingredients for Cooking the Pork:

• Butter:
  • Note: Combines with olive oil for a flavorful sear.
  • Tip: Use unsalted butter. I cannot stress how important using unsalted butter for the cooking process is.
• Olive Oil:
  • Note: Provides additional richness during searing.
  • Tip: Use a good-quality olive oil for optimal flavor, as the oil 'will' permeate the pork.
• 3 Cloves of Garlic:
  • Note: Adds aromatic essence to the pork during cooking.
  • Tip: Crush the garlic for a more pronounced flavor. This releases the juices, along them to mix with the oil more thoroughly during cooking.
  • Pro-Tip: You can add herbs to the pan during cooking, such as thyme, rosemary, or even basil and oregano, to further enhance the flavor profile and aromas. Get creative!

How to Butterfly a Pork Tenderloin

What You'll Need

• Chef's knife
• Cutting Board
• Butcher's Twine (or toothpicks)
• Instant Read Thermometer

Step-by-Step Instructions

• Prepare the Tenderloin:
  • We start out by placing the tenderloin on your cutting board.
• Trim Excess Fat:
  • From there, we trim any excess fat or any silver skin from the surface of the tenderloin using a sharp knife. We don't want or need any excess skin or fat.
• Identify the Natural Seam:
  • Hold the tenderloin against the cutting board with one hand, and look for the natural seam or line of fat that runs along the top of the tenderloin.
• Make a Horizontal Cut:
  • Once you've found the seam, make a horizontal cut along the side of the tenderloin, about halfway up from the bottom. Be sure not to cut all the way through; you want to create a pocket.
• Open the Tenderloin:
  • Open the tenderloin like a book by gently pulling apart the two halves. If necessary, use the knife to make small additional cuts to help open it up more evenly. You want this opening process to be as clean as possible.
• Even Thickness:
  • Flatten the tenderloin with the palm of your hand to create an even thickness. This will help it cook more uniformly.
• Tenderize (Optional):
  • If desired, use a meat mallet to gently pound the butterflied tenderloin. This can help further flatten it and tenderize the meat. Don't get carried away with the mallet, as this will risk draining the tenderloin of its natural juices, drying it out.

Now, your pork tenderloin is butterflied and ready to be stuffed and seasoned. This is a super versatile technique that allows for endless creativity, one that I consider foundational.

Stuffing Variations for Stuffed Pork Tenderloin

This recipe is great for getting creative with, since you can stuff the pork tenderloin with just about anything your heart desires. Here are a few suggestions for getting your creative juices flowing.

• Feta and Spinach: Combine sun-dried tomatoes, crumbled feta cheese, fresh spinach and toasted pine nuts for a Mediterranean-inspired stuffing. Bonus points if you include some fresh garlic and dried oregano. Feel free to add in some red pepper if you like things a bit spicy.
• Figs and Prosciutto: A truly elegant combination of fresh figs (or fig jam) and prosciutto slices with creamy fontina cheese would be delicious, especially if mixed with some arugula. Add in a drizzle of balsamic reduction just before rolling and sealing the pork tenderloin. Luxurious and delicious.
• Italian Sausage and Greens: Remove the casings from sweet Italian sausage, cook and crumble, then mix with sauteed spinach, red onions, minced garlic, ricotta, and roasted red peppers, and use that as the stuffing. Delicious.
• Apple-Sage Thanksgiving: For an autumn themed stuffing, dice up some tart apples, and sauté with butter, fresh sage, toasted nuts (I'd opt for pecans or walnuts), and mix with breadcrumbs and a drizzle of maple syrup (I suggest using real for this recipe), and you've got yourself a perfect autumn stuffed pork tenderloin. For bonus points, mix in some crisped maple bacon.

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And that's our Easy Stuffed Pork Tenderloin recipe. If you enjoyed today's recipe, or have any questions or suggestions, be sure to let us know in the comments below; we always love hearing from you.

Happy Cooking!

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