Stuffed pork tenderloin is a showstopper of a dish that is worthy of special occasions and weeknight dinners alike. Butterfly a fresh pork tenderloin, then layer with thinly sliced fontina cheese, sautéed mushrooms, onions, baby spinach, and roasted red peppers. Add lemon zest and rosemary to brighten up the flavors, then roll and secure with kitchen twine.
Here’s why we love it so much:
- Juicy! The texture can’t be beat! This pork tenderloin cooks over indirect heat and remains juicy and tender from start-to-finish.
- Healthy! Tenderloin is one of the leanest cuts of pork!
- Great flavor! Mushrooms, spinach, roasted peppers, and fontina are a winning combo! Plus, they help to keep the tenderloin moist.
We recommend cooking the pork tenderloin on a grill, but you can also make it in the oven, if preferred. You’ll love serving this with creamy potatoes or even a drizzle of balsamic vinegar! So good!
Love pork? Be sure to try our Brined Pork Chops (perfect for fall and winter!) or these Sweet And Sour Pork Skewers!
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*This post was sponsored by the National Pork Board. All opinions are my own. I only support and promote brands that I believe in and use in my own kitchen – I hope you’ll check them out! Thank you for supporting the brands that make Well Seasoned possible.
Ingredient Notes
- Pork tenderloin
- Fontina cheese (or another cheese that melts easily, such as provolone, gruyere, or gouda)
- Red onion
- Shiitake mushrooms
- Roasted red peppers
- Baby spinach
- Fresh rosemary
- Lemon zest
- Kosher salt
- Freshly ground black pepper
- Extra virgin olive oil
For this preparation, you’ll need to butterfly the tenderloin. Here’s how to do it! And don’t forget kitchen twine to tie and secure the stuffed tenderloin!
How To Stuff Pork Tenderloin
- 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. This will lead to a better eating experience!
- 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 serve immediately.
Tips For The Best Pork Tenderloin
- Remove the silverskin! Silverskin is a tough connective tissue that doesn’t break down during cooking. Place the tip of a sharp knife just under the silverskin, then tilt the knife up slightly as you slide the knife away from you to help release the tissue. Discard.
- Use a digital thermometer! The best way to ensure proteins are cooked to their proper doneness is to use a meat thermometer.
What To Serve With Pork Tenderloin
- Mashed potatoes!! Red skin mashed potatoes, garlic mashed potatoes, mashed potatoes with sour cream
- Creamy mushroom polenta
- Oven roasted broccoli, broccolini, Sicilian cauliflower, or a big brussels sprout caesar salad!
- Wild rice pilaf
- Salads with fruit (pork works so well with fruit!!): Grilled peach salad or our house salad!
FAQs
- How do you tie a pork tenderloin? Check out this helpful video (same method for pork or beef tenderloin)!
- I’d rather cook this in an oven. What temperature and for how long? Because we’re cooking over indirect heat, it’s a pretty direct translation from grill to oven. Preheat your oven to 400F, then bake until an internal temperature of 145F has been reached, about 25-30 minutes.
- Is pork tenderloin healthy? Tenderloin is low in fat, high in protein, and one of the healthiest cuts of pork. In fact, it’s just as lean as trimmed boneless, skinless chicken breasts!
Variations To Try
- Cheese: instead of fontina, use softened cream cheese or mascarpone, or try sliced fresh mozzarella, provolone, gruyere, or gouda, all of which melt easily.
- Mushrooms: use any type of mushroom you like! We love shiitakes, cremini, white button, and maitake, but thinly sliced portabella or king oyster mushrooms work too.
- Roasted red peppers: these add acidity, which we love! You can substitute with chopped sun dried tomatoes, which will be sweet, but slightly chewy.
- Add bacon! Or prosciutto! Kind of gives of saltimbocca vibes at that point!
We can’t wait for you to try this elegant, juicy stuffed pork tenderloin! It’s full of flavor, stays moist throughout cooking, and will leave you looking like a kitchen master! Serve it over mashed potatoes or polenta for a special occasion meal any night of the week!
If you make this Stuffed Pork Tenderloin recipe, please let us know by leaving a review and rating below!
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More grilled recipes to try!
- Grilled peach salad
- Swordfish skewers with Italian salsa verde
- Crispy grilled chicken wings
- Potato salad with snap peas and burrata
- Grilled halibut with charred scallion sauce
Stuffed Pork Tenderloin Recipe
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
Servings: 4 servings
Calories: 226kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 226kcal | Carbohydrates: 8g | Protein: 29g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 306mg | Potassium: 702mg | Fiber: 3g | Sugar: 3g | Vitamin A: 224IU | Vitamin C: 20mg | Calcium: 102mg | Iron: 2mg
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I made this for Sunday dinner and the family LOVED it. So much flavor and such a pretty dish. Will definitely make again!
Love hearing this, Colleen! It’s tender, juicy, and agree, beautiful too! xo, Ari