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Stuffed Pork Tenderloin

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posted: 12/21/19

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This post may contain affiliate links. Please read my disclosure policy

Stuffed Pork Tenderloin is the perfect easy holiday meal. Though it has a few simple ingredients and is simple to make, it is a show stopper!

a close up of a piece of stuffed pork loin that has been cooked and sliced, with mushrooms and spinach in the middle

Nathan and I are always in a conundrum about what to do on Christmas Eve. We went to be in our own beds Christmas night so we can have Christmas morning here. And we also don’t have anyone close by that we can spend Christmas Even with.

So we kind of do an orphans Christmas Eve every year. We do our best to make it feel really special for the kids. A fancy(ish) meal and sparkling grape juice. I even make everyone dress up, which they do very begrudgingly.

(Before you feel too bad for us, know that we are cherishing these years with all our kids under one roof. We are in the sweet spot of parenting.)

If you are doing an orphan’s Christmas Even or are on the hunt for a holiday meal that you don’t have to slave over, this extremely flavorful Stuffed Pork Tenderloin is perfect for you.

Ingredients for Stuffed Pork Tenderloin

I find pork to be on the bland side sometimes. It is easy to dry it out, and can just as easily lack flavor. Well, not this pork recipe, my friends!

These delicious, yet simple ingredients come together to make an exquisite holiday meal.

  • pork tenderloin
  • bacon
  • mushrooms
  • garlic
  • shallot
  • spinach
  • olive oil
  • salt and pepper

How to make Stuffed Pork Tenderloin

Despite its gorgeous presentation, this dinner recipe is pretty simple to make.

First make the filling by sautéing bacon, then garlic, and shallots. Add in mushrooms and cook them until tender. Finally add spinach and allow it to wilt.

Next take a pork tenderloin that you have trimmed the excess fat from. It should be really easy to peel off. Don’t spend a lot of time on this, just the extra.

(The strip of fat you see in the photo below is what is left after peeling off a thick section.)

a pork loin that has been trimmed of excess fat and is on a sheet of Saran Wrap on a cutting board

Next slice down the center of the pork tenderloin being careful to not slice all the way through. You want it to be about 1/2 inch thick at the thinnest part after cutting it.

a pork loin that has been butterflied open on a cutting board

Now cover it with another piece of plastic wrap. Using a meat tenderizer or a rolling pin, flatten out the pork tenderloin until it is about 1/2 inch thick.

a pork loin that was butterflied and then flattened using a rolling pin

Remove the top layer of plastic wrap and add on the spinach and mushroom filling that you prepared.

a flattened pork loin on a cutting board that is covered in spinach and mushrooms filling

Carefully roll the tenderloin up, and use toothpicks to hold it together.

a pork loin that has been stuffed, rolled up, and is being held together with tooth picks before being roasted

Place the stuffed pork tenderloin toothpick side down on a rimmed baking sheet that is lined with parchment paper.

Slather with extra virgin olive oil, kosher salt, and freshly ground black pepper. We want to season the outside, so give it a good sprinkle without going overboard.

Pop it in the oven and make yourself a French 75!

a stuffed pork loin that is on a parchment paper lined baking sheet and ready for the oven

When is it done?

Pork should be cooked to 145 degrees. I highly recommend that you get a thermometer that you can leave in the tenderloin inside of your hot oven.

This will keep you from over cooking your pork, something that is easy to do.

Making Ahead of Time

You can definitely make this recipe in advance. Wrap your stuffed pork in plastic wrap and put it in the refrigerator. A well wrapped pork tenderloin can stay in the refrigerator for up to 24 hours.

When ready to make, remove it from the refrigerator, put it on the baking sheet, and add the olive oil, salt, and pepper.

Special Diet Friendly

One of the things that I love about this recipe is that it is friendly for several of different diets. It can be really tricky to find holiday meals that accommodate specialty diets.

This recipe is:

  • Keto Friendly
  • Low Carb
  • Dairy Free

Guys, it’s not vegan. Make something else for your vegan guests.

bacon and spinach stuffed pork loin on a white plate with a winter salad

What to Serve with Pork Tenderloin

When I first made this recipe, I served it with my Winter Salad (pictured here). They go perfectly together.

Other great side dishes that are easy to make, but nice enough for holidays are:

If you make this easy pork dinner or any of my other recipes, please leave me a comment and let me know!

a blue serving platter full of slices of stuffed pork loin
a close up of a piece of stuffed pork loin that has been cooked and sliced, with mushrooms and spinach in the middle
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Stuffed Pork Tenderloin

Serves: 6 people
(tap # to scale)
Prep: 20 minutes
Cook: 30 minutes
Total: 1 hour
Stuffed Pork Tenderloin is the perfect easy holiday meal. Though it has a few simple ingredients and is simple to make, it is a show stopper!

Ingredients

  • 1 1/2 pound pork tenderloin butterflied and pounded thin (see detailed photos in the post)
  • 4 slices bacon diced
  • 2 cloves garlic minced
  • 1 small shallot minced
  • 8 ounces mushrooms minced
  • 5 ounces spinach
  • 1 tablespoon extra virgin olive oil
  • kosher salt and freshly ground pepper

Instructions

  • Preheat an oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
  • Heat a heavy bottomed skillet or cast iron skillet over medium heat.
  • Add the diced bacon, cook until just crisp.
  • Add in shallots and garlic, cooking until just fragrant, about thirty seconds.
  • Add the diced mushrooms to the pan, cooking until tender.
  • Stir in the spinach and cook until wilted. Remove from the heat and set aside.
  • Place a layer of plastic wrap on a clean cutting board. Then put the pork tenderloin on top of it. Pull off any thick layer of fat that remains.
  • Slice the pork down the middle (in a butterfly fashion), being careful to not go all the way through. It should be 1/2 inch thick at the thinnest part after slicing.
  • Lay another layer of plastic wrap on top. Use a meat tenderizer or a rolling pin to flatten the pork tenderloin. It should be about a 1/2 inch thick all the way through when you are finished.
  • Remove the top layer of plastic. Add the mushroom and spinach mixture. Very carefully roll up the pork tenderloin. Use multiple toothpicks to secure it.
  • Place the stuffed pork tenderloin toothpick side down on a parchment lined baking sheet. Rub with olive oil and season with kosher salt and freshly ground black pepper.
  • Roast until an instant read thermometer registers 145 to 150 degrees, about 25 to 35 minutes. Remove from the oven, tent with aluminum foil, and let rest for 10 minutes before slicing.
Author: Lisa Longley
Course: Main Course
Cuisine: American
a close up of a piece of stuffed pork loin that has been cooked and sliced, with mushrooms and spinach in the middle

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Stuffed Pork Tenderloin

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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