Mediterranean Stuffed Pork Tenderloin
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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!
Table of Contents
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 Stuffed 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 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.
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!
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.
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
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
- 3 1/2 oz 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 teaspoon heaping 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.
Video
Notes
- 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.
Could you make gravy with pan drippings.
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.
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.
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!
So glad you and your family enjoyed it! Doing it on the smoker sounds fantastic!
How does it go cold? For a picnic
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!
The recipe was a hit. The only substitute I made was kale for the spinach. Will make again.
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
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!
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!
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.
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?
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!
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 !!
Yes, either of those would be great too! This is my favorite mashed potato recipe! https://neighborfoodblog.com/how-to-make-creamy-mashed-potatoes/
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
Absolutely! This is a gluten free recipe, so you don’t need to make any adjustments to it. For side dishes, I recommend these garlic green beans (https://neighborfoodblog.com/garlic-green-beans/), air fryer potatoes (https://neighborfoodblog.com/air-fryer-potatoes/) or roasted broccoli and cauliflower (https://neighborfoodblog.com/roasted-broccoli-and-cauliflower/). Hope that helps! Have a great dinner!
Wondering if you think Gouda would be OK instead of Feta. Not a fan of Feta.
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.
In the photo you show fresh basil but nothing said about it in the recipe?
I think it’s probably spinach leaves you’re seeing in the photo. 🙂
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!
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!
Cannot praise this recipe enough . Plain & simple it was out of this world delicious . Thank you
Thanks so much for letting me know! I’m so glad you enjoyed it!
This looks so delicious !! To the people who cooked this on their grill how did you do that and for how long …Thanks !!
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!
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.
Do you cover the pork when you’re roasting it in the pan?
I cook it uncovered.