Mediterranean Stuffed Pork Tenderloin

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!

Stuffed Pork Tenderloin cuts on an iron skillet with herbs and a fork

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.

Closeup of stuffed pork tenderloin served on a skillet

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.

Mediterranean herbs, spices, and cheese on a prep board

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:

  1. Slice the tenderloin in half lengthwise.
  2. Spread the filling down the center.
  3. 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!

a raw pork tenderloin with mediterranean filling on a cutting board

How to Make Mediterranean Stuffed Pork

Once you’ve split the tenderloin, make the filling:

  1. Heat olive oil in a skillet along with some red pepper flakes and garlic.
  2. Add spinach and allow it to cook until wilted.
  3. Use paper towels to remove any excess moisture from the spinach.
  4. 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 pork stuffed 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.

a sliced stuffed pork tenderloin served on an iron skillet

Can Pork Tenderloin Be Pink? What Should Stuffed 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, (like these Air Fryer Pork Chops), or 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!

Juicy Pork Tenderloin cuts filled with Mediterranean cheese and herbs is served on a skillet

What to Serve with Stuffed Pork Tenderloin

Looking for side dish ideas to accompany your Stuffed Pork Tenderloin? Try these easy Garlic Green Beans, and an upscale potato side dish these Lemon Rosemary Melting Potatoes, or these Parmesan Roasted Potatoes with Gremolata.

Other classics include That Good Salad, Creamy Mashed Potatoes, or Warm Roasted Carrots with Feta.

Juicy stuffed pork tenderloin filled with mediterranean herbs and cheese served on a skillet

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!

Stuffed Pork Tenderloin served in an iron skillet

This post is sponsored by the Ohio Pork Council and Ohio Soybean Council. As always, all opinions are 100% my own.

Stuffed Pork Tenderloin served in an iron skillet

Mediterranean Stuffed Pork Tenderloin

Yield: 4
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes

Juicy Mediterranean Stuffed Pork Tenderloin is stuffed with spinach, feta, and sundried tomatoes with a rich and tangy balsamic rosemary glaze.


  • 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


  1. Preheat the oven to 425 degrees.

For the filling:

  1. 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:

  1. Combine balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, and pepper in a small bowl and whisk until smooth. Set aside.

To assemble:

  1. 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.
  2. 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: 1
Amount Per Serving: Calories: 463Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 143mgCarbohydrates: 13gFiber: 3gSugar: 3gProtein: 50g

Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.

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  1. Your recipe sounds wonderful; the reviews are all quite positive too.
    I was wondering your thoughts on adding some chopped pistachios or slivered almonds to the filling?

  2. This was amazing! For the person who asked about serving it cold for sandwiches etc., we have eaten the leftovers for the last 2 days cold. Absolutely wonderful. We didn’t make it in to sandwiches but I thought myself how good it would be on a sandwich. We served with savory mashed sweet potatoes and roasted Parmesan squash and zucchini for sides. Will definitely make this one again!!!!

    1. Thanks so much for sharing! I’m so glad you enjoyed it, and yes, I agree that it would make a great sandwich!

  3. Made this a couple nights ago for a dinner party. Fantastic. May have upped the feta…because…feta.

  4. Just made this for a dinner party with friends. Every one really loved it and I’ll definitely make again.
    I’m just not sure about the amount of spinach to use, your ingredient list calls for 5 cups spinach. But in your video it looks more like 2 cups spinach.
    When I made the recipe I used 2-1/2 cups

        1. Unfortunately, the pork won’t brown as nicely in the slow cooker. It will cook through just fine, but I don’t think the texture will be as nice.

  5. Made this tonight and sided it with garlic potatoes with goat cheese. Paired it with a bottle of Chateauneuf-du-Pape and it won rave reviews from our guests. Juicy and flavorful. Thanks for sharing the recipe.

    1. That sounds lovely! Thanks so much for coming back to let us know. We’re so glad you enjoyed the pork tenderloin!

  6. Oh my gosh, this was delicious! I did not have rosemary, substitute it with sage instead. Side it with the lemon rosemary melting potatoes. Those were also fantastic! Thanks for sharing!

        1. You can use a traditional turkey-style roasting pan, or you can just place them in a glass or ceramic casserole dish.

  7. Have you ever frozen the leftover? I ask because it’s only me, and after eating it for 2 days, I’m ready to eat something different but don’t want to waste food, especially meat.

    1. Absolutely. Wrap it well in saran wrap and store in the fridge overnight. Take it out of the fridge while the oven preheats.

      1. I’m serving this tomorrow and would love to make this ahead tonight. Would I coat it with the sauce first before storing it in the fridge overnight?

  8. It’s cooking as I type, and it looks and smell wonderful! I’m new to Mediterranean cooking, but finding it so flavorful and much healthier! Thanks for a new recipe!

  9. there are really good vegan feta substitutes available. In fact, boursin makes a good plant based herb and garlic Cheez spread that would probably work well.

  10. Love this dish it’s so easy and delicious …however …I have dinner guests who don’t eat cheese ..what can I substitute the feta with please ?

    1. You can just omit the cheese. It won’t be quite the same, but there’s not a great substitute for feta. Luckily, there are a lot of other great flavors in this dish, so I think you’ll be fine!

  11. Is it alright to brine the pork tenderloin first? Do I need to worry if it’s going to be too salty?

    1. I suppose you probably could, though there won’t be a lot of pan drippings. The tenderloin is very flavorful without gravy, and I think a gravy might actually detract from the other flavors.

  12. Fantastic. This was the best pork tenderloin I’ve eaten. We loved the Mediterranean flair. I didn’t have the Rosemary so I used Italian seasoning. Worked great! So moist and tender. One of my new go to recipes.

  13. I don’t usually say it but, “OMG”!! I made this exactly as the recipe was written, and it was the BEST pork tenderloin we have ever eaten. I am going to try making the Lemon, Rosemary potatoes with the leftovers tomorrow night. (Sorry I don’t remember the title of your recipe). Also our son shared this recipe with us and he wrapped his in bacon an cooked it on his smoker. Then he poured some reserve sauce over it. He said it was incredible!

    1. I think it’d be pretty good. I prefer it warm, but have definitely eaten bites of it cold from the fridge and it’s still delicious!

  14. This is a delicious recipe! Made no changes to the recipe and it turned out soo yummy.! The roast at 425 for 15 minutes is a great tip! Served with roasted sweet potatoes and sautéed asparagus

  15. I am trying to prep freezer meals for when baby #2 arrives in a few weeks. Would this work if I freeze it after it’s been stuffed/marinated? Also, I won’t be able to have dairy… any suggestions for a tangy cheese replacement? Thanks!

    1. I’ve never tried it before, but I would think so. I would probably thaw overnight in the fridge. The texture of the filling (particularly the spinach), might be a bit strange but not significantly different. As far as the cheese goes, I would just omit! It will still be delicious!

  16. Thank you very much for this fantastic recipe, the family loved it. I added half a diced fennel bulb to the filling, worth a try.

  17. Hi! This looks amazing and I’m making it next week. I’d like to try to cook it in my air fryer as I’ve had success w/tenderloins in it. Any advice on temps/time?

    1. I’m sorry, I haven’t tested a tenderloin in an air fryer yet. I would go with previous temps and times that have worked for you!

  18. Thanks so much for the info on the stuffed pork tenderloin ! I have made this before and we loved it ! I thought if my company could have this it would be awesome !! I like the green beans but what about a potato or rice ? Thanks again !!

  19. I am new at this and I am having company that has to have gluten free food , Is this gluten free and if so can you suggest what to serve with this that would be gluten free. thanks so much

    1. Gouda can be used! It would be more melty than feta, but should still work fine. You can also omit the cheese if you prefer.

  20. This recipe is excellent, my husband and I LOVED it…I’m actually visiting my parents and making it for them. The only change I made was to use roasted red bell pepper instead of the tomatoes…I just put them down as a base layer then the stuffing on top. So delicious!

  21. Made this last night, and it was fabulous! We had two tenderloins so I doubled the filling recipe, and there was enough of the filling left over this morning to make an omelet. Yum!

  22. This looks so delicious !! To the people who cooked this on their grill how did you do that and for how long …Thanks !!

  23. I loved this dish! It has all my favorite ingredients. I was really obsessed with sun dried tomatoes, balsamic vinegar and feta cheese for so many years that my husband just couldn’t take it any more. I had to lay off of it for a while. But my Birthday came along, and while he always happily cooks something wonderful on the grill, I decided to cook this on my Birthday instead. I loved cooking it and loved eating it. The smell of it cooking in the oven was divine!

  24. It will be helpful to have the “high temperature” in the recipe… I had to go through all the comments to find out if anyone asked. And someone did! 425F for 15 minutes. I will try the 375F for 20-30 after. I was confused because trhough the recipe it says 350 and later it says 375. It looks really good so hopefully it will come out delicious. Thanks for the recipe.

  25. Tonight is the 2nd time making this in the past month. Super easy, doesn’t take too much time and it was absolutely delicious! Thanks for sharing your recipe this going to be a regular dinner item in my rotation!

  26. Just wanted to say that I made this tonight and OMG, honestly one of the best meat dishes I’ve ever cooked. Fantastic, thank you for this recipe!

  27. Hi, I added shallots and roasted pine nuts to the stuffing and smoked it in my Treager for 45 mins at 225. It tuned out amazing and my guests were very impressed. Thank you so much for the recipe.

  28. Made this recipe last night, it is absolutely delicious! We did grill it instead of using the oven, but it worked fine. This is definitely going to be one of my new go-to recipes! Thank you

  29. Easy to prepare. Wonderful smells while cooking. DELICIOUS!
    Basically followed the recipe. Not sure I would change anything. Added salad, mashed potatoes for hubby, and grilled asparagus. It was absolutely memorable! Thank you!
    Would love to add a pic, but mine was as tempting as your pictures, so not really needed.

    1. Thanks so much for taking the time to let me know! I’m so glad you enjoyed the stuffed pork tenderloin!

  30. Thank you, thank you for posting such a easy and delicious pork tenderloin recipe, I followed your instructions, “almost” to the letter. The only addition I made was to add some dry white wine to the pan drippings, (did it in the warm oven) while the tenderloin was resting and served it on the side. This is a super easy recipe that you could certainly serve to company. Received a 9+ from my group.

  31. I have been cooking tenderloin, or pork fillet as we call it here in South Africa, for many years but always fried whole in butter/oil mixture. Sliced, with mash or roasted potatoes, and gravy made from the fry pan, is just superb. But I now so badly want to try this gorgeous piece of pork using your recipe. All my favourite flavours in one 🙂

  32. This was awesome. I was thinking of trying it with chicken breasts. Has anyone tried this? Any advice?

    1. I’m so glad you enjoyed this! I haven’t tried this with chicken, but I think the flavors would be great!

  33. I came across this recipe on Pinterest, and decided to make it for dinner. The recipe was simple to follow and the ingredients were all accessible. It turned out delicious, and full of flavor. Will be adding this recipe to my collection.

  34. If I needed to make this for 16 people how many pounds would I use? And do I just double (4x) the ingredients? And cook time ?

    1. I would make at least 4 1.5 lb pork tenderloins. You can just quadruple all of the ingredients. Cook time would remain the same, but you’d want to cook them in big enough pans that they aren’t touching. Probably no more than two to a roaster or baking dish. Hope this helps!

  35. 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!

  36. 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?

  37. 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?

  38. 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!

  39. 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.

  40. 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.

  41. 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

  42. 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!

  43. 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!!

  44. 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.

    1. 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.

  45. 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.

  46. 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.

  47. 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!

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