Juicy, tender Stuffed Pork Tenderloin is filled with a Mediterranean spinach and feta cheese blend and then covered in a tangy balsamic and rosemary sauce. Any home cook can make this gorgeous pork tenderloin recipe with restaurant-worthy results!
Pork Tenderloin: A Misunderstood Cut
Poor pork tenderloin. Can you imagine living under the shadow of bacon your whole life? Talk about feeling like the ugly duckling. While bacon has entire fan clubs dedicated to celebrating its goodness, pork tenderloin has faced a myriad of insults–too dry, too tough, too flavorless.
Here’s the deal. This stigma that we’ve given pork, it’s not the pork’s fault! Pork was never meant to be cooked to the dull, gray, lifeless color we’ve subjected it to for years.
So today, we stand up against this injustice. Why, you ask? Because, Pork tenderloin deserves better. That is why today I’m joining the Ohio Pork Council to shine a light on an under-appreciated cut of pork and show you how to treat a tenderloin right.
What’s the Difference Between Pork Loin and Pork Tenderloin?
First, a quick distinction. In today’s recipe we’ll be using a pork tenderloin, which is a long, narrow cut of pork taken from the muscle that runs along the backbone.
The pork tenderloin is a tender cut of meat that benefits from higher heat cooking for a short amount of time. Pork tenderloin is often sold in packages of two. Since this recipe only uses one pork tenderloin, I recommend freezing the second one or doubling the filling and glaze amounts to make two!
Pork loin (also known as a pork loin roast or center cut pork roast), on the other hand, is a wider cut of meat taken from the animal’s back. It benefits from a low and slow cooking time and is often used for Slow Cooker BBQ Pork.
Because of their different textures, I don’t recommend subbing pork loin for tenderloin or vice versa.
A Quick Rundown Of My Stuffed Pork Tenderloin Recipe
Alright, let’s get to the good stuff! This Mediterranean Stuffed Pork Tenderloin packs a BIG flavor punch. If you’re feeling intimidated by stuffing the tenderloin, don’t fret! It’s easier than you think!
How To Stuff A Pork Tenderloin
There are a few ways to stuff a pork tenderloin, but I find the easiest way is:
- Slice the tenderloin in half lengthwise.
- Spread the filling down the center.
- Fold the meat over your filling and use some butcher string to tie the tenderloin together.
You can ask your butcher for string, but if you forget, just leave it off. The filling might pop out a bit more when you slice it, but it will still be absolutely delicious!
How to Make Mediterranean Pork
Once you’ve split the tenderloin, make the filling:
- Heat olive oil in a skillet along with some red pepper flakes and garlic.
- Add spinach and allow it to cook until wilted.
- Use paper towels to remove any excess moisture from the spinach.
- Combine the cooked spinach with feta, garlic, and sundried tomatoes for a filling that’s creamy, tangy, and subtly sweet.
Place the filling inside the split tenderloin, tie it up, then whisk together the ingredients for the glaze:
- Balsamic vineger
- Lemon Zest
- Rosemary
- Dijon Mustard
- Garlic
- Salt and pepper
Spread the glaze on top, place your tenderloin in a baking pan, and you’re ready to roast!
I prefer to bake the pork at high heat for 15 minutes, then lower to 350 for the remaining cooking time. This results in an outrageously tender and juicy pork tenderloin that’s full of bright Mediterranean flavors.
Can Pork Tenderloin Be Pink? What Should Pork Tenderloin Look Like When It’s Done?
Don’t be afraid of pink pork! A pork tenderloin’s flavor and texture shines the brightest when its cooked to an internal temperature of 145 degrees Fahrenheit and left with a gorgeous rosy blush of pink.
Because pork tenderloin is a lean cut, it’s important not to overcook it. When cooked properly, a pork tenderloin will be tender and very juicy–a showstopper worthy of a dinner party or holiday but easy enough for a weeknight family meal.
Other Tips That Can Save Your Bacon (…or Tenderloin)
If you haven’t picked up a meat thermometer yet, I highly recommend adding it to your wish list. It makes all the difference in cooking juicy pork, exactly medium steaks, and even the perfect Thanksgiving turkey.
Every oven and cut of meat is different, so a meat thermometer is the most reliable, consistent tool you have to cook your meats. And remember, you can always place a piece of meat back in the oven (or the skillet), but you can never bring it back from it’s gray, lifeless grave once it’s overcooked!
What to Serve with Pork Tenderloin
Looking for side dish ideas to accompany your Stuffed Pork Tenderloin? Try these easy Garlic Green Beans, or stay with a Mediterranean theme with these Parmesan Roasted Potatoes with Gremolata.
Other classics include That Good Salad, Creamy Mashed Potatoes, or Warm Roasted Carrots with Feta.
Pork Like The Pros
To find out more about the Ohio Hog Farmers, you can like their Facebook page where they post tips and recipes using all your favorite pork products (yes, there’s bacon. Lots of bacon).
I hope you’ll try this Stuffed Pork Tenderloin, or at the very least, give pork a starring role at your next family gathering and help spread the word about #PinkPork. Together, we can stop pork bullying, leave dry overcooked pork in the past, and be on our way to a juicier, more flavorful future!
This post is sponsored by the Ohio Pork Council and Ohio Soybean Council. As always, all opinions are 100% my own.
Mediterranean Stuffed Pork Tenderloin
Juicy Mediterranean Stuffed Pork Tenderloin is stuffed with spinach, feta, and sundried tomatoes with a rich and tangy balsamic rosemary glaze.
Ingredients
- 1 1/2 lb. pork tenderloin
For the filling:
- 1 teaspoon olive oil
- 3 garlic cloves
- Pinch red pepper flakes
- 5 cups packed baby spinach
- Pinch salt
- 1/2 a 7 ounce container sundried tomatoes packed in oil (About 6 tomato pieces), chopped
- 3 ounces feta cheese
For the coating:
- 1/4 cup balsamic vinegar
- 2 Tablespoons olive oil
- 2 teaspoons dijon mustard
- 1 Tablespoon rosemary, chopped
- 1 teaspoon lemon zest
- 3 cloves garlic, grated
- 1 heaping teaspoon Kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees.
For the filling:
- Heat the oil in a small skillet over medium heat. Add the pepper flakes and grate the 3 cloves of garlic into the oil. Saute until fragrant, about 30 seconds. Add the spinach and allow it to wilt, about 2-3 minutes. Sprinkle lightly with salt then remove the mixture from heat. Place the spinach mixture in a paper towel and squeeze gently (be careful, it's hot!) to release any excess moisture. Place the spinach in a small bowl and stir in chopped tomatoes and feta cheese. Set aside.
For the topping:
- Combine balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, and pepper in a small bowl and whisk until smooth. Set aside.
To assemble:
- Slice the tenderloin down the middle lengthwise, leaving just about a 1/2 inch intact on one side. Open the top half and lay it flat. Spread the spinach mixture evenly down the center of the loin. Fold the top half back in place and use butcher's string to tie it together in 3-4 places. Place the pork loin in a roasting pan then smear all sides with the topping.
- Roast the tenderloin for 15 minutes, then reduce heat to 375 degrees and roast an additional 20-30 minutes or until a thermometer inserted in the thickest part of the loin reads at least 145 degrees. Allow the pork to rest for 10 minutes before slicing and serving.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 463 Total Fat: 23g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 143mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 3g Sugar: 3g Sugar Alcohols: 0g Protein: 50g
I love your comments about tenderloin. It is so amazing, yet spends so much time in the shadows of bacon. That’s a good one 🙂 Thanks for participating!
Definitely! It’s time to give tenderloin the love it deserves. 🙂
Holy cow does that look good!
I need to pick up a pork loin! All these recipes going round is making me want one and I love the filling you used.
They’re so great! I’m definitely going to be making them more often too. I can’t wait to try one on the grill.
I’m loving this loin! That filling is totally calling my name! 🙂
I love pork, and tenderloin is such a great cut. I had to giggle over the grave thing, it’s so true. People over-cook it so much. I must try this. And soon.
Back when I still ate meat, I spent a lot of time trying to convince my family that pink pork was okay! ::Sigh:: It’s an uphill battle. I love your stuffing though, and appreciate that you cooked this to perfection!
It totally is. I even took some convincing myself, but I’ll never go back now. Pink pork is just so much better!
This sounds wonderful however, a pork tenderloin and a pork loin are two different cuts. A pork loin is available as a boneless roast or a bone-in roast and is very tender—often pork loins are sold as whole roasts and are tied up in a circular fashion before cooking. … Pork tenderloin is long, round, and thin, while pork loin is a flat, rectangular cut of meat that is much wider. The loin is larger. The terms are used interchangeably in this recipe and I think it is a pork loin, not a tenderloin that is being used.
Hokey smokes, that looks delicious. I love, love, love pork tenderloin. Truth be told, I cook a lot more pork than I do bacon. I definitely need to add your stuffed loin to my to-cook list.
Good for you! I definitely need to start cooking more tenderloin! It’s so flavorful and good for you too!
Fabulous pork loin, Courtney! Such an elegant dinner idea and love the filling!!
You totally nailed this recipe… wow. And yes to getting the word out about the true color of pork! Thanks so much for sharing and for participating in this campaign!!
Thanks Kristen! I loved being a part. It was so much fun to experiment with the filling for the pork.
Drooling over this!!!! Gorgeous photo – love the lemon. 😉
Thanks Liz! I thought you might like the lemon. 🙂
Hi, if I’m making two of these would I need to increase the cook time?
You shouldn’t need to by much, maybe just a few minutes, especially if you put them in separate pans.
I have this in my oven right now. This’ll be my forth time making it. I LOVE this recipe, and so does everyone I serve it to. Thanks for sharing!
This comment made my day! I’m so glad you enjoy it! Thanks for taking time to let me know!!
This recipe looks incredible!!
I love both sun dried tomatoes and spinach so can image this tastes incredible
Courtney, you’ll be happy to know your pork legacy lives on! I’m making a stuffed tenderloin tonight (I’m a first timer). I googled to find the perfect recipe and yours fits the bill perfectly!
Thank you so much for sharing 🙂 MM
Yay! That makes me very happy! I hope you loved the pork loin!
Anxious to make this for my dinner club…any suggestions for sides?
Hi Jane,
I think this Tabbouleh Salad would be wonderful- https://neighborfoodblog.com/2014/07/tabbouleh-salad.html. You could also serve pita and hummus as a side or appetizer. But if you want to go more traditional, you can’t go wrong with mashed potatoes!
Great recipe and had to prepare at last minute so changed a few things…spread cream cheese on pork, no sundried tomatoes or spinach so sauteed mushrooms, onions, garlic, fresh cherry tomatoes from garden and mixed baby greens. Used the Feta…a bit more 🙂 Added some white Sauvignon Blancc to the balsamic. This was sooooo good! Thank you.
More feta is never a bad thing! So glad this worked out for you!
I made this tonight. It’s delicious. Honestly, I didn’t measure all the ingredients. Served with a simple salad.
Thanks for the recipe! I think it’s the first time I cooked a pork loin that wasn’t dry and/or blah.
I have made thisany times. Sometimes I put my own little twist on it but it’s always a great recipe. Thanks for sharing it!
** I have made this many times…
I’m very excited to try this recipe, but the lady isn’t really an oregano fam, so I can go light on that, but she REALLY dislikes rosemary. Thoughts…? Can I use basil instead?
You could leave out the rosemary. I’d be a little worried the basil would burn if used as a coating.
Thoughts on thyme, or tarragon…?
Thyme could be a lively substitute!
Are you talking about pork tenderloin or pork loin. They are two different cuts. I cook tenderloin all the time and it’s wonderful. The recipe refers to both cuts interchangeably. The picture looks like a tenderloin. Which is it?
Sorry about that! It’s the tenderloin.
Is the letter lemon a garnish or do you squeeze it on the pork?
This is the best dinner I’ve made in a long time! Thank you for the recipe and for amping up the flavor on our dinner. Keeper recipe for sure!
Wow! I absolutely love hearing that. Thanks for taking the time to come back and let me know!
Can I prepare this the night before?
Yes you can assemble and stuff this the night before then bake the next day!
Bake time for using thick loin chops instead?
I’ve never tried this with chops before, but would start at 350 degrees for 30-40 minutes.
when you say roast on high heat what is the temp?
It should be roasted at 425 degrees for 15 minutes, then 375 for the remaining time. I hope that helps!