This flavor-packed stuffed pork loin recipe combines the rich flavors of cheese, garlic, and spinach for a delicious stuffed pork tenderloin! This post contains an affiliate link, read our disclosure policy here.
Savory Stuffed Pork Tenderloin
Savory stuffed pork loin is a show-stopping main course that’s delicious and easy to make! Whether you’re hosting a holiday gathering or simply want a hearty weeknight dinner, stuffed pork tenderloin is sure to impress;)
This savory stuffed pork loin combines the rich flavors of cheese, garlic, and spinach for a truly unforgettable experience. The tender pork is filled with a flavorful stuffing, making it a perfect alternative to traditional holiday roasts like turkey or ham.
Don’t be fooled by its elegance! This recipe is surprisingly simple to follow, and a great option for beginner cooks. Made with just a few ingredients and a little time… It’s a memory making meal that everyone enjoys!
Key Ingredients
Just a few Ingredients make up this savory stuffing:
- Fresh spinach!
- Parmesan cheese & Gruyère cheese for delicious flavor and texture!
- Breadcrumbs make up the base
- Garlic, minced & dried thyme: These spices add so much flavor that perfectly compliments the pork!
- Salt & black pepper – Season to taste!
Tools you’ll need:
To make this recipe, you’ll need the following equipment:
- Roasting pan – to cook your tenderloin roasts in. These allow the air to circulate around all sides of your roast for even cooking.
- Meat thermometer – to make sure it’s cooked to the right temperature!
- Kitchen twine or toothpicks – these are a big help to secure the stuffing!
- Large bowl – for mixing the stuffing in.
- Skillet – for sautéing the spinach.
How to Make It
It’s impressive but surprisingly simple to make a beautiful stuffed pork loin in just a few steps: make the stuffing, stuffing the pork tenderloin, roasting it in the oven, resting and slicing!
First, Prep the stuffing:
Sauté the spinach in a skillet over medium heat until wilted. Drain off excess moisture.
In a bowl, combine the sautéed spinach, Parmesan cheese, Gruyère cheese, breadcrumbs, garlic, thyme, salt, and pepper. Mix well.
Stuff your pork tenderloin:
Make a slit lengthwise down the center of the pork tenderloin, creating a pocket.
Stuff the pocket with the spinach and cheese mixture. Secure the opening with toothpicks or kitchen twine.
Roast the pork tenderloin:
Preheat your oven to 400°F (200°C).
Rub the pork tenderloin with olive oil and season with salt and pepper.
Place the pork loin in a roasting pan.
Roast for 30-40 minutes, or until a meat thermometer inserted into the thickest part of the pork loin reads 145°F (63°C).
Rest & Serve
Let the pork tenderloin rest for 10-15 minutes before carving.
Serve with mashed potatoes ang homemade gravy, easy dinner rolls, broccoli salad or your favorite sides!
Adjusting Cooking Times
The cooking time for your stuffed pork tenderloin will vary depending on its size and the temperature of your oven… Here’s a general guideline:
- Smaller pork tenderloins (1-1.5 pounds): Cook for 25-35 minutes.
- Larger pork tenderloins (2-2.5 pounds): Cook for 35-45 minutes.
Always use a meat thermometer to make sure your pork tenderloin is cooked through. For medium-rare, aim for 145°F (63°C). For medium, cook to 150°F (66°C).
If your oven runs hot or cold, you may need to adjust the cooking time slightly.
Tips & Tricks
- For a richer flavor, add a tablespoon of Dijon mustard to the stuffing.
- If you prefer a spicier stuffing, add a pinch of red pepper flakes.
- For a more flavorful crust, score the pork loin with a sharp knife before roasting.
Substitutions
If you can’t find Gruyère cheese, use a classic Swiss cheese. Swiss is a good alternative because it has a similar flavor and texture!
Using Leftovers
If you’re lucky enough to have leftovers they’re great in so many ways, including:
- Sandwiches: Slice the leftover pork and serve it on a bun with your favorite toppings, such as cheese, lettuce, and tomato.
- Salads: Shred the pork and add it to a salad for a protein-packed meal.
- Soups: Cube the pork and add it to a hearty soup or stew.
To reheat leftover pork loin, place it in an oven-safe dish and cook at 350°F (175°C) until heated through.
Tell the world what YOU think!
Thanks for trying my recipe! Don’t forget to leave a review in the comments below or on the recipe card to tell everyone what you thought of it!
Savory Stuffed Pork Tenderloin Recipe
Ingredients
- 1 cup fresh spinach chopped
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Gruyère cheese
- 1/4 cup breadcrumbs
- 2 cloves garlic minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 boneless pork tenderloin about 2-2.5 pounds
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Make the stuffing: Sauté the spinach in a skillet over medium heat until wilted. Drain off excess moisture.
- In a medium bowl, combine the sautéed spinach, Parmesan cheese, Gruyère cheese, breadcrumbs, garlic, thyme, salt, and pepper. Mix till well combined.
- Season your Pork Loin: Rub the pork tenderloin with olive oil and season it on all sides with salt and pepper.
- Slice The Tenderloin: Make a slit lengthwise down the center of the pork loin, creating a pocket.
- Stuffing: Stuff the pocket with the spinach and cheese mixture. Secure the opening with toothpicks or kitchen twine.
- Oven Roasting: Preheat your oven to 400°F (200°C). Place the pork loin in a roasting pan. Roast for 30-40 minutes, or until a meat thermometer inserted into the thickest part of the pork tenderloin reads 145°F (63°C). For medium, cook to 150°F (66°C).
- Resting: Cover the pork tenderloin with a piece of foil and let it rest on a cutting board or counter for 10-15 minutes before carving. This prevents juices from running out when you cut it, resulting in a more flavorful and moist cut.
- Slicing Stuffed Pork Loin: The best way to slice stuffed pork tenderloin is to slice it thinly across the grain…. This ensures it's tender!
Using a sharp knife, slice the pork loin into thin, 1/4 inch thick slices. - Serve the sliced pork loin immediately with mashed potatoes and homemade gravy, easy dinner rolls, broccoli salad or your favorite sides!
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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