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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Pork tenderloin on top of mashed potatoes

Stuffed Pork Tenderloin

Posted by: Ari Laing

This stuffed pork tenderloin is tender, juicy, and grilled to perfection! Butterfly the tenderloin, then layer with fontina cheese and sautéed mushrooms, onion, spinach, and red peppers. Roll up and secure with kitchen twine, then grill over indirect heat. Stuffed pork tenderloin is an easy, but elegant dinner for any night of the week, as well as special occasions! GF

recipe +-

Posted by: Ari Laing
Pork tenderloin on top of mashed potatoes
Print Recipe
5 from 2 votes

Stuffed Pork Tenderloin

Tender, juicy, stuffed pork tenderloin! Layered with fontina, sautéed mushrooms, onion, spinach, and red peppers. Grill over indirect heat for an easy, elegant dinner. Great for weeknights and special occasions alike! GF
Prep Time20 mins
Cook Time25 mins
Resting Time10 mins
Total Time55 mins
Course: Dinner
Cuisine: American
Keyword: grilled pork tenderloin, how to grill tenderloin
Servings: 4 servings
Calories: 226kcal
Author: Ari Laing


  • Skillet or sauté pan
  • Grill
  • Kitchen twine


  • 1 lb pork tenderloin silverskin trimmed
  • Kosher salt
  • freshly ground black pepper
  • 2 oz fontina or other melting cheese
  • 1 roasted red pepper
  • 1 heaping cup baby spinach
  • ½ medium red onion thinly sliced
  • 1 cup shiitake mushrooms or other mushrooms, stems removed, thinly sliced, about 2-3 oz
  • 1 Tbsp fresh rosemary finely chopped
  • 1 lemon zested


  • Remove the silverskin. Use a sharp knife to trim the pork tenderloin of any visible silverskin. To do this, gently slide the tip of a knife underneath the silverskin tilted up, then carefully slide the knife while pulling the membrane up, being careful to remove as little meat as possible. Discard.
  • Butterfly the tenderloin. Place the trimmed tenderloin on a cutting board, then hold the knife so that it is parallel to the length of the pork. Make a shallow cut from top to bottom, about 1" thick. Repeat 1-2 more times, being careful not to cut through the tenderloin, until it lays completely open like a book. Season the inside with ½ tsp Kosher salt.
  • Make the filling. Place 1 Tbsp olive oil and 1 Tbsp butter in a skillet over medium-high heat. Add red onion and shiitake mushrooms. Cook for 5-7 minutes, stirring occasionally, or until mushrooms begin to brown on both sides. Add roasted red pepper, spinach, 1 Tbsp finely chopped rosemary, lemon zest, and ½ tsp Kosher salt, then cook just until spinach has wilted. Remove from the heat.
  • Prepare the tenderloin. Add a thin layer of fontina on the pork tenderloin, leaving the outer ½" clear. Spoon the mushroom and spinach mixture down the center of the butterflied pork.
  • Roll and tie the tenderloin. Carefully roll the tenderloin into a cylinder, trying your best to completely enclose the filling. Use a piece of kitchen twine about 5x the length of the tenderloin to secure together. Season the outside of the pork on all sides with ½ tsp Kosher salt and ¼ tsp black pepper.
  • Prepare the grill. Preheat a gas grill for indirect cooking. On a 3 burner grill, you'll turn 2 burners on to medium-high, while the 3rd burner remains off. Preheat until grill is 400F.
  • Grill the tenderloin. Place pork over indirect heat, the cook turning every 5 minutes until an internal temperature of 145F has been reached. This will take about 25 minutes. Allow the meat to rest for 10 minutes before slicing and serving immediately.


Sodium: 306mg | Calcium: 102mg | Vitamin C: 20mg | Vitamin A: 224IU | Sugar: 3g | Fiber: 3g | Potassium: 702mg | Cholesterol: 90mg | Calories: 226kcal | Trans Fat: 1g | Monounsaturated Fat: 3g | Polyunsaturated Fat: 1g | Saturated Fat: 4g | Fat: 9g | Protein: 29g | Carbohydrates: 8g | Iron: 2mg
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