• Gary Corcoran

Stuffed Pork Tenderloin

Updated: Feb 27, 2021

Many people have pizza nights where everyone gets to pick their own toppings. Last night my wife and I did this with pork tenderloin, which often comes two-to-a-package. We each picked our favourite stuffing ingredients and made our own personal tenderloin. It was a little fun and the results were great. My one tip is to over-stuff your ingredients rather than under-stuff, especially if you are using spinach, which shrinks to nothing when cooked.

Stuffed Pork Tenderloin

Serves 6 - 8

Preheat oven to 375 degrees


2 pork tenderloins

Salt and fresh ground black pepper

Olive oil

Whatever stuffing ingredients you choose

Lay out tenderloins and remove the silverskin. Just slide a knife between the silverskin and the meat. Keep the edge of the knife tight to the silverskin to avoid removing too much meat.

Make an incision along the tenderloin lengthwise to about 1/2” from the edge. Now, lay out flat, cover with plastic wrap and pound out flat to about 1/2” thickness using a pounding mallet or heavy bottom pan.

Season with salt and pepper on both sides. Place the wider end of tenderloin close to you and the narrow end furthest away from you.

Now choose 4 - 5 stuffing ingredients (options listed below) and lay atop the loin. One caution: don't use too many ingredients or you'll have trouble rolling up the tenderloin. Roll the flattened tenderloin away from you, from the widest end to the narrowest end. Tie with 3 pieces of butcher’s twine.

Prepare the second tenderloin as before. Feel free to use different stuffing ingredients for this one. Or choose your own ingredients. Roll and tie as before.

Place rolled tenderloins in a shallow baking dish. Drizzle with olive oil and bake for 40 - 50 minutes till internal temperature reaches 145 degrees F.

Tent with foil and let sit for 10 minutes. Remove butcher's twine and slice. Serve alongside your favourite sides.

Stuffing options:

Basil pesto

Sundried tomatoes


Precooked bacon


Sliced mushrooms seared in butter

Goats cheese

Chopped olives


Whole caramelized shallots

Roasted red peppers

Roasted garlic cloves

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