Name: Stuffed Pork Tenderloin Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/4 pound pork tenderloin; 1 teaspoon Italian seasoning; 1/3 cup sun dried tomatoes, sliced; 1/2 box frozen spinach, thawed and excess water squeezed out; 3/4 cup shredded mozzarella cheese; Salt and pepper to taste; 1 tablespoon chopped parsley; 1 1/2 tablespoons olive oil; 1 pound small potatoes, sliced or cut into 1 inch pieces; Salt and pepper to taste; Cooking spray

Jump to Recipe· 4.5 from 21 reviews

If you’re looking for a show-stopping dinner that’s surprisingly easy to make, I’ve got just the thing. This Stuffed Pork Tenderloin Recipe is an absolute game-changer — juicy pork wrapped around a savory filling of spinach, sun-dried tomatoes, and melty mozzarella. It’s one of those meals that looks impressive but comes together without stress, perfect for both weeknights and when guests come over. Stick around, and I’ll walk you through it step-by-step so you can nail it at home!

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Why This Recipe Works

Balanced Flavors: The spinach and sun-dried tomatoes add freshness and tang, perfectly complementing the tender pork and creamy mozzarella.
Simple but Impressive: It looks complex, but with a few easy steps, you create a beautiful, delicious dish that feels fancy.
One-Pan Dinner: Roasting the potatoes alongside the tenderloin means less cleanup and everything comes out perfectly timed.
Juicy & Tender Pork: The stuffing keeps the pork moist while roasting, so you get that perfect tenderness every time.

Stuffed Pork Tenderloin, Stuffed Pork Tenderloin recipe, pork tenderloin stuffed with spinach and sun-dried tomatoes, easy stuffed pork recipe, elegant pork dinner - A cooked, round roast tied with string is placed in the center on a white marbled surface, showing a light golden brown roasted exterior with some herbs sprinkled on top. Surrounding the roast are many halved roasted potatoes with golden brown spots and light green herb garnishes, positioned unevenly around the roast. The texture of the roast is smooth with some crispy edges, and the potatoes have a slightly crispy outer skin with soft, light yellow flesh inside. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Choosing the right ingredients makes all the difference in this Stuffed Pork Tenderloin Recipe. The combination of fresh spinach, tangy sun-dried tomatoes, and gooey mozzarella offers a fantastic flavor contrast, while Italian seasoning ties everything together with an herby punch.

Pork Tenderloin: Look for a fresh, evenly sized tenderloin around 1 1/4 pounds so it cooks uniformly and is easy to stuff.
Italian Seasoning: A blend really amps up the flavor without needing tons of salt.
Sun-Dried Tomatoes: These bring a lovely concentrated sweet-tart flavor that brightens the dish.
Frozen Spinach: Using frozen (thawed and squeezed dry) makes this step fast and mess-free, no worrying about wilting fresh greens.
Mozzarella Cheese: Go shredded for easy layering and melty goodness that holds everything together inside.
Olive Oil: Coats the potatoes for roasting and adds richness without overpowering.
Small Potatoes: Sliced into bite-sized pieces so they roast up crispy and tender beside the pork.
Salt & Pepper: Essential staples to season both the pork and veggies properly.
Cooking Spray: Prevents sticking and makes cleanup a breeze on your baking sheet.
Chopped Parsley: A fresh pop of green to brighten and finish the dish beautifully.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Stuffed Pork Tenderloin Recipe is how easy it is to adapt. I often switch up the stuffing filling depending on what’s in my fridge or what my family’s craving, and that keeps this recipe fresh and exciting every time.

Variation: Sometimes I swap spinach for kale or add sautéed mushrooms for an earthier flavor, and it’s always a hit. Don’t be afraid to play around!
Dietary Mods: If you’re dairy-free, using a dairy-free cheese or skipping cheese altogether still gives you a tasty, juicy pork roast.
Seasoning: Feel free to add crushed red pepper flakes for a kick or fresh herbs like rosemary for an aromatic twist.

Step-by-Step: How I Make Stuffed Pork Tenderloin Recipe

Step 1: Preparing and Butterflying the Pork Tenderloin

The first thing I do is preheat my oven to 400°F and prepare a baking sheet with foil and cooking spray to make cleanup easier. Then, carefully cut a deep slit along the length of the pork tenderloin—but don’t cut all the way through! You want to open it like a book. Next, I gently pound the opened pork to about 3/4 inch thick using a meat mallet—this helps the meat cook evenly and makes rolling it up much easier. Be sure not to tear the meat here; a gentle hand pays off later.

Step 2: Seasoning and Adding the Filling

Once your tenderloin is butterflied and flattened, sprinkle Italian seasoning, plus salt and pepper, evenly over the surface. Then spread your filling: layer the thawed and well-drained spinach, followed by shredded mozzarella, and finally add the sliced sun-dried tomatoes. Make sure the filling is evenly spread but doesn’t spill over the edges when you roll it—this keeps the process tidy and the pork moist.

Step 3: Rolling and Securing the Pork

Time for the fun part! Starting from one side, roll the pork tenderloin up tightly, like a jelly roll. This traps all those delicious fillings inside. Use kitchen twine to tie the roll securely—space your ties about 2-3 inches apart. This keeps everything in place during cooking and helps the pork maintain a beautiful shape. Don’t skip this step; it makes slicing and serving way easier.

Step 4: Preparing Potatoes and Baking It All Together

Place the rolled pork on your prepared sheet pan and season it generously with salt and pepper on the outside. In a bowl, toss the sliced small potatoes with olive oil, salt, and pepper until nicely coated. Arrange them around the pork on the sheet pan. Pop the whole pan into your preheated oven and bake for about 30 minutes, or until the pork reaches an internal temperature between 145°F and 160°F and the potatoes are golden and tender.

Step 5: Resting and Serving

Once out of the oven, let the pork rest for 5 minutes—this is crucial as it lets the juices redistribute and keeps the pork juicy when you slice it. Remove the kitchen twine, slice into pretty rounds, and sprinkle with freshly chopped parsley for a vibrant finishing touch. Serve immediately alongside the roasted potatoes. Trust me, you’re going to impress everyone at the table!

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Pro Tips for Making Stuffed Pork Tenderloin Recipe

Don’t Skip Pounding the Meat: Flattening your pork evenly ensures it rolls smoothly without tearing and cooks uniformly.
Squeeze Frozen Spinach Well: Excess water will make your filling soggy; I use a clean towel or my hands to press out as much moisture as possible.
Use a Meat Thermometer: It helps you hit that perfect juicy pork temperature without guessing or overcooking.
Let It Rest: Resting for five minutes after cooking makes a huge difference in juiciness and sliceability.

How to Serve Stuffed Pork Tenderloin Recipe

Garnishes

I always finish this pork with a sprinkle of fresh chopped parsley — it adds just the right pop of color and a subtle herbal brightness that lifts the whole dish. Sometimes I also add a drizzle of balsamic glaze or a squeeze of lemon juice for a tangy contrast that really wakes up the flavors.

Side Dishes

The roasted potatoes that cook alongside the pork are my go-to, but if you want to switch things up, creamy mashed potatoes or garlic green beans pair beautifully. A crisp green salad with a bright vinaigrette is always a nice fresh counterpoint as well.

Creative Ways to Present

For special occasions, I like to slice the stuffed pork tenderloin into medallions and arrange them fan-style on a large platter with the potatoes piled alongside. Garnishing with extra herbs and edible flowers gives it an elegant touch that makes guests wow every time.

Make Ahead and Storage

Storing Leftovers

I usually refrigerate leftovers in an airtight container and eat them within 3 days. The pork keeps well, and the flavors actually deepen overnight, making for even tastier sandwiches or quick reheated dinners.

Freezing

I’ve frozen fully cooked and sliced stuffed pork tenderloin pieces wrapped tightly in foil and then sealed in a freezer bag. When you’re ready, just thaw overnight in the fridge and reheat gently — it holds up surprisingly well!

Reheating

To reheat, I prefer using an oven or toaster oven set to low (around 275°F) to gently warm the pork without drying it out. Microwave works in a pinch but can make it a bit rubbery if overdone.

FAQs

Can I use fresh spinach instead of frozen for the stuffed pork tenderloin recipe?

Absolutely! If you’re using fresh spinach, just sauté it lightly or steam it first, then squeeze out all excess moisture to prevent sogginess in the filling. This step is key for avoiding a watery tenderloin.
How do I know the pork tenderloin is cooked perfectly?

Using a meat thermometer is the best way to check. Aim for an internal temperature between 145°F (medium rare) to 160°F (medium). Once it reaches your preferred temperature, remove it from the oven and let it rest for 5 minutes before slicing.
Can I prepare the stuffed pork tenderloin in advance?

Yes! You can assemble the stuffed pork the day before, keep it wrapped in the fridge, and then bake it just before dinner. Just be sure to bring it to room temperature for about 20 minutes before baking to ensure even cooking.
What can I substitute for sun-dried tomatoes?

If you don’t have sun-dried tomatoes, roasted red peppers or even chopped cherry tomatoes can add a nice burst of flavor in the filling. Just be mindful of extra moisture — pat dry if needed.

Final Thoughts

This Stuffed Pork Tenderloin Recipe has become my secret weapon when I want to make dinner feel special without hours in the kitchen. It’s comforting, flavorful, and just plain delicious — and the way that filling keeps the pork so juicy is pure magic. If you give it a try, I’m confident it’ll be a future favorite for you too. Just remember to take your time with the rolling, season well, and don’t skip resting the meat — those little steps make all the difference. Can’t wait for you to taste it!