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.
![Stuffed Pork Tenderloin served in an iron skillet](https://neighborfoodblog.com/wp-content/uploads/2019/09/stuffed-pork-tenderloin-4-200x200.jpg)
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.
I am wanting to cook this to take to a family. Should I just wrap it in foil to keep warm? She usually likes me to visit a little while when I bring her food but I really don’t want the pork loin to get cold. Maybe she could heat just a little in the oven (wanted to make sure the reheating would not dry it out).
Best pork tenderloin I’ve ever eaten.
any instructions for making on out on grill ? Thanks !!!
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?
This looks so good! What a great meal for a weeknight or to make for guests!
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!!!!
Thanks so much for sharing! I’m so glad you enjoyed it, and yes, I agree that it would make a great sandwich!
Made this a couple nights ago for a dinner party. Fantastic. May have upped the feta…because…feta.
Did I miss the nutrition info somewhere? If available.
It’s on the last page (page 3) of the printout.
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
Spinach amount is before cooking. 5 cups cooks down when wilted to yield about half.
I’m making this for friends this weekend. Can you use goat cheese instead of feta?
Absolutely! That would be delicious as well.
Can I cook this in a crockpot after stuffing instead of roasting?
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.
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.
That sounds lovely! Thanks so much for coming back to let us know. We’re so glad you enjoyed the pork tenderloin!
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!
So glad you enjoyed the pork and potatoes! Thanks for coming back to let me know!
what type of a roasting pan should I use? thank you
You can use a traditional turkey-style roasting pan, or you can just place them in a glass or ceramic casserole dish.
Oops! Left the garlic out of the sauce. Looks good. Hope it tastes ok.
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.
I haven’t, but I think it would probably work ok!
Can you stuff the tenderloin day before and then roast it next day
Absolutely. Wrap it well in saran wrap and store in the fridge overnight. Take it out of the fridge while the oven preheats.
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?
Yes you can go ahead and put the balsamic and everything on and just store it in the fridge overnight!
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!
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.
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 ?
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!
This looks AMAZING! Love all things balsamic. Can’t wait to make this for the family
Is it alright to brine the pork tenderloin first? Do I need to worry if it’s going to be too salty?