Juicy stuffed pork tenderloin with spinach, feta, and sundried tomatoes is the kind of dish that makes people stop and stare when it comes to the table. Rolled, tied, and brushed with a rosemary balsamic glaze, it roasts up tender and flavorful every time. While simple enough for a Sunday family dinner, this is also a show-stopping holiday pork recipe that deserves a place at the center of your Christmas or Easter table.
Table of Contents
Why You’ll Love This Recipe
Stuffed pork tenderloin has a way of stealing the show at any dinner table. The filling is creamy, tangy, and slightly sweet, and the roasting method ensures every bite is juicy and tender. The real breakthrough came during recipe testing: starting the roast at a high temperature, then lowering it to finish. That simple trick locks in the juices and produces tender, evenly cooked slices every time.
A meat thermometer is your best friend here. Pulling the tenderloin at 145°F gives you a beautiful blush of pink in the center and a texture that is tender and moist. Whether you are planning a holiday pork recipe for Christmas or Easter, or simply want a special dinner party main dish, this recipe delivers restaurant-worthy results with approachable steps.
For more pork inspiration, try my slow cooker pulled pork, or keep it simple with air fryer pork chops.
CourtneyIngredients You’ll Need
- Pork tenderloin: Lean, tender, and best cooked quickly at high heat. Be sure to look for pork tenderloin, which is usually sold in packs of two long, slender cylinders. Pork loin is different cut that is larger and wider.
- Spinach: Adds color, flavor, and moisture.
- Feta cheese: Provides a creamy, tangy bite that balances the richness of the meat.
- Sundried tomatoes: Sweet and savory, they bring a Mediterranean twist.
- Garlic and red pepper flakes: Add warmth and depth to the filling.
- Balsamic vinegar and Dijon mustard: Choose a high quality aged balsamic vinegar for the best flavor. This is a great one.
- Fresh rosemary and lemon zest: Lift the flavors and add an herby, citrusy finish.
Substitutions: Try goat cheese or mozzarella for a milder flavor, add cranberries or apples instead of sun dried tomatoes for a festive twist, or wrap the tenderloin in bacon for a heartier version.
Step-by-Step Instructions
Stuffed pork tenderloin is made by butterflying the meat, filling it with spinach, feta, and sundried tomatoes, rolling and tying it, then roasting it until 145°F for juicy slices.
Step 1: Make the filling by sautéing garlic and red pepper flakes in olive oil, then wilting spinach. Place the spinach mixture in a paper towel and squeeze out excess moisture, then stir in sundried tomatoes and feta.
Step 2: Stuff the tenderloin. Butterfly the tenderloin by slicing it lengthwise, leaving about a half-inch intact. Open it like a book. Spread the filling evenly down the center of the pork. Fold it closed and tie with butcher’s twine, or simply fold it over if twine is not available.
Step 4: Make the glaze. Mix balsamic vinegar, olive oil, mustard, rosemary, lemon zest, garlic, salt, and pepper.
Step 5: Glaze and roast. Place the tenderloin in a roasting pan, and brush the glaze over top. Roast for 15 minutes at 425 degrees, then reduce the oven to 375°F, and continue roasting 20 to 30 minutes, until the internal temperature reaches 145°F.
Step 6: Rest for 10 minutes before slicing to keep the juices inside.
Tips and Troubleshooting
- Don’t skip squeezing the spinach: Squeezing extra moisture from the sauteed spinach prevents a soggy filling.
- Preventing dryness: Do not cook past 145°F. A thermometer ensures you get tender, rosy slices.
- Stuffing leaks: If some filling spills, it is fine. Twine helps, but the pork will hold together without it.
- Rolling difficulties: If you find the tenderloin hard to roll, pound it gently with a mallet to flatten it slightly before stuffing. This makes a tighter roll that cooks evenly.
- Meat tears: If the pork tears while butterflying, overlap the edges and tie securely. The glaze helps seal everything together.
Serving Ideas
- This stuffed pork tenderloin shines brightest as a holiday centerpiece or dinner party main dish. The flavors are bold and festive, yet the process is approachable enough for weeknight cooking. For a classic pairing, serve it with garlic green beans and lemon rosemary potatoes.
- For a holiday spread, add cranberry pear sauce or a bright salad like this Autumn salad to balance the richness. Creamy mashed potatoes and roasted carrots and parsnips make it hearty enough to feed a crowd.
Storage and Make-Ahead Instructions
- To make ahead of time: Assemble and refrigerate the pork up to 24 hours before roasting. Remove the pork from the fridge while the oven preheats, then roast as usual.
- To store: Store leftover pork tenderloin in a sealed container in the fridge for up to 5 days. Leftovers make a great sandwich!
Recipe FAQs
Yes. Pork is safe to eat at 145°F, even with a blush of pink in the center.
About 35 to 45 minutes, depending on thickness. Always check with a thermometer.
Tenderloin is a long, slender cut that cooks quickly. Pork loin is larger, wider, and best for slow roasting.
Absolutely. Try mushrooms and Swiss for a classic option, apples and cranberries for a holiday twist, or mozzarella and prosciutto for an Italian-inspired version.
More Pork Recipes
- Pulled Pork Mac and Cheese
- Bacon Wrapped Pork Tenderloin
- Honey Garlic Pork Tenderloin
- Crispy Air Fryer Pork Chops
Join Our Community
Sign up for the NeighborFood email community to get recipes in your inbox ad free and access exclusive content from us! You can also follow us on Instagram and Pinterest. Made our recipe? Leave us a star rating or comment below!
Stuffed Pork Tenderloin with Spinach and Feta
Video
Ingredients
- 1 1/2 lb. pork tenderloin
For the filling:
- 1 teaspoon olive oil
- 3 cloves garlic
- Pinch red pepper flakes
- 5 cups packed baby spinach
- Pinch salt
- 4 ounces sun dried tomatoes packed in oil (About 6 tomato pieces, chopped)
- 3 ounces feta cheese
For the coating:
- 2 Tablespoons high quality balsamic vinegar
- 2 Tablespoons olive oil
- 1 teaspoon dijon mustard
- 1 1/2 teaspoons minced rosemary
- Zest of 1/2 lemon
- 1 large clove garlic (grated)
- 3/4 teaspoon Kosher salt
- 1/4 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 (optional, see note). 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.
Notes
- If you don’t have butcher’s twine, just fold the tenderloin over the filling as best you can and roast it as is. I’ve found it stays together pretty well, even without the twine.
- Please note that pork tenderloin and pork loin are too different cuts of meat and are not interchangeable. Pork tenderloin is a long, slender cut of meat that usually comes in packs of two.
Nutrition
Did you make this recipe?
Leave a review, Mention @NeighborFoodie, or tag #neighborfoodies!
Leave a Reply