Stuffed pork loin

This stuffed pork tenderloin is filled with spinach, cheese and sun dried tomatoes, then rolled up and roasted to perfection. An elegant meal that’s actually quite simple to make!

Pork tenderloin is perfect for an easy dinner, but when you butterfly it and stuff it with a delicious filling, it gets even better. Add some potatoes to your roasting pan and you’ll have a complete meal!

I always keep a pork tenderloin in my freezer. They’re flavorful, tender, inexpensive and the perfect neutral base to layer on the flavors. This stuffed pork tenderloin is a family favorite, it’s full of savory Italian flavors and looks fancy too!

How do you make stuffed pork tenderloin?

The first thing you’ll need to do is butterfly your meat. Make a cut down the length of your pork tenderloin, but don’t cut all the way through. The pork is then laid open like a book and pounded thin with a meat mallet. I place a piece of plastic wrap or parchment on the surface of the meat so that it doesn’t tear when I pound it thin with a meat mallet.

After your pork has been butterflied, it gets filled with a savory stuffing of thawed frozen spinach, sun dried tomatoes and mozzarella cheese. You can get creative here and vary up the filling depending on your mood and the ingredients you have on hand. Other great choices are fontina cheese, feta cheese, marinated artichokes, olives or sauteed mushrooms.

After your filling is in your pork, it’s time to roll it up and tie it with some kitchen twine. I add some small potatoes to my roasting pan to make it a complete meal. You could add other sides to the pan such as carrots, sweet potatoes or even cubed butternut squash.

How do I cook a stuffed pork tenderloin?

For this recipe, I recommend roasting your pork tenderloin. It’s the best way to ensure the meat cooks through evenly and it’s so convenient because it’s a hands off cooking method. You can also saute your pork tenderloin in a skillet or grill it if desired.

How long do you cook a stuffed pork tenderloin?

An average sized pork tenderloin (approximately 1 1/4 pounds) will take about 30 minutes to cook in the oven. You can choose your desired level of doneness by checking the thickest part of your pork with a kitchen thermometer. You want the pork to be at least 145 degrees F for a slightly pink center, up to 160 degrees F for a more well done tenderloin.

My whole family adores this recipe, and I love how easy it is to customize the fillings and vegetable side for a simple one pan dinner.

More pork recipes you’ll love

I participated in the National Pork Board Porksgiving program as a member of One2One Network. I received compensation but all opinions are my own.

Stromboli recipe

Ingredients

Pizza Dough:

One 1/4-ounce packet dry-active yeast

2 teaspoons sugar

3 cups all-purpose flour, plus bench flour

1 tablespoon extra-virgin olive oil

1 teaspoon salt

Filling:

3 tablespoons unsalted butter, melted

4 cloves garlic, minced

1/2 cup grated Parmesan, plus extra for the tops

6 ounces thinly sliced salami

6 ounces thinly sliced deli ham

6 ounces thinly sliced bresaola

8 thin slices mozzarella (about 6 ounces)

8 thin slices pepper jack cheese (about 6 ounces total)

1/4 cup finely sliced fresh basil leaves

Freshly ground black pepper

Marinara Sauce, recipe follows

Marinara Sauce:

1 tablespoon extra-virgin olive oil

1/2 cup diced yellow onion

3 medium cloves garlic, crushed

One 28-ounce can fire-roasted diced tomatoes, such as Muir Glen

1/4 cup shredded fresh basil leaves

1 tablespoon chopped fresh oregano

Kosher salt and freshly ground black pepper

Directions

1. For the pizza dough: Add the yeast, 1 cup warm water and sugar in the bowl of an electric mixer fitted with the dough hook. Let the mixture sit to allow the yeast to activate. The mixture should start foaming and forming small bubbles on the surface, 10 minutes. Gradually add the flour with the mixer on low speed. Add the olive oil and salt. Continue to mix on low and scrape down the sides of the bowl with a rubber spatula as needed. Increase the speed as the flour becomes incorporated, and knead on medium speed, 7 to 8 minutes. The dough is done when it comes together as a single mass.


2. Remove the dough from the mixer and knead 4 to 5 times on a lightly-floured surface so the dough is smooth and consistent. Place in an oiled bowl, cover with plastic and allow to sit until the dough rises and doubles in volume, 1 hour.


3. For the filling: Preheat the oven to 375 degrees F. Divide the dough in half and, working with one piece at a time, stretch the dough into a 10-by-13-inch rectangle. Arrange the dough rectangle so the 13-inch-long side is closest to you. Brush the surface with half of the melted butter, then spread the minced garlic out evenly over the top, remembering to split the filling ingredient quantities evenly across both stromboli. Leave a 1-inch border around the far and side borders.


4. Sprinkle the dough with the Parmesan, then layer with the salami slices. Top the salami with a layer of deli ham and then a layer of bresaola. Shingle the cheese slices over the top and finish with fresh basil and some ground black pepper. With the covered edge closest to you, roll the dough up into a log, gently sealing the ends of the roll as you go. When you get to the end that has no filling on it, gently press to seal, then place the roll seam-side down on a nonstick sheet tray. Repeat the process with second piece of dough. Brush the tops of the dough with the remaining melted butter and sprinkle with Parmesan. Bake in the center of the oven until golden brown and puffy, 25 to 30 minutes.


5. Allow the stromboli to cool 5 minutes before slicing it into thick slices with a serrated knife. Serve with the Marinara Sauce on the side or some mustard.

Marinara Sauce:

1. Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until the garlic is almost brown, another 2 minutes. Add the tomatoes and simmer, 20 minutes.


2. Add the basil and oregano, and continue to simmer to thoroughly marry the flavors, 20 minutes longer. Puree the mixture with a stick blender, food mill or food processor. Season with salt and pepper. Yield: Makes 1 quart.

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