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Stuffed Pork Tenderloin (So, So Tasty And Surprisingly Simple) – Sugar Free Londoner
My stuffed pork tenderloin is the tastiest and possibly most impressive recipe you can make with pork! Even better, it is so simple to put together. It takes only 15 minutes of prep and it’s ready to serve in 50 minutes.
This stuffed pork tenderloin recipe is an elegant meal that you can serve at a dinner party, but it is also easy and quick to whip up for a regular dinner.
The meat is juicy and tender and I fill it with an Italian-inspired stuffing made with olives, sundried tomatoes and artichokes. Mamma Mia, it is delicious!
Love meaty roll-ups? Also try my Rouladen (traditional German beef roulades).
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What’s To Love About This Recipe
Budget-friendly – Pork is an inexpensive meat compared to beef or lamb. It is also naturally flavourful. It is a great choice if you are serving a larger crowd.
Easy – Even though it doesn’t look it, stuffed tenderloin is a very straightforward recipe. I guide you through it step by step.
So, so tasty – With the stuffing, I took an everything-but-the-kitchen-sink approach. Best decision ever. The filling is fragrant and zesty, tangy and cheesy. It pairs so well with the pork.
Versatile – You can change up the filling according to what’s in your fridge (I give you ideas below). The stuffed loin slices reheat very well. They also taste delicious cold, which means that you could enjoy them as part of a posh lunch box meal!
Ingredients
Let’s talk ingredients. You’ll find exact quantities in the recipe card at the bottom of the post, but I wanted to give you a bit of extra info right here:
MEAT
- Pork tenderloin – Also called pork fillet. This is a long, boneless and lean cut of meat from the loin muscle of the pig. It is ideal for quick cooking or roasting. I bought mine at the butcher’s. It weighed around 1 pound (500g).
Chef’s Tip: Ask the butcher to cut off any silver skin or fat. He can also butterfly it for you.
PORK TENDERLOIN STUFFING
- Fresh veggies and herbs – Onion, garlic, parsley
- Marinated veggies – Sundried tomatoes, chargrilled artichoke, green olives and capers. You can get the artichoke and the tomatoes from the deli counter or buy them canned.
- Prosciutto – Or any cured ham
- Parmesan cheese – Finely grated
- Seasoning – Salt and pepper, Italian herbs and lemon zest
SAUCE
The sauce contains all the delicious pan juices from roasting the pork. We also add:
- White wine – I used a dry wine.
- Chicken broth – This has more flavour than vegetable stock.
- Lemon juice – Lifts the sauce and makes it brighter
- Butter – or olive oil, to make it rich and glossy.
Instructions
It is simple to make a stuffed pork tenderloin. Here are the basic steps.
Scroll down to the recipe card for the detailed method with ingredient amounts, timings and nutrition information.
Equipment
- A large, non-stick oven-proof skillet.
- The oven
- A digital cooking thermometer. This helps you to cook the meat to perfection. No more guesswork!
Step-by-Step Method
STEP 1
Sauté the onions with garlic and seasoning in olive oil until they soften and begin to brown.
STEP 2
Stir in the sun-dried tomatoes, artichokes, capers, olives, prosciutto and lemon zest. Cook until soft. Turn off the heat and stir through the parmesan and parsley. Remove from the pan and let cool.
STEP 3
Butterfly the pork fillet by cutting a slit down lengthwise, careful not to slice all the way through.
Open the tenderloin flat like a book and lightly pound it to about ½ inch thick. I used a rolling pin.
STEP 4
Spoon the filling evenly down the centre, leaving a little space around the edges. Roll the meat up and secure the seam with toothpicks.
Season the meat with salt and pepper.
STEP 5
In the same skillet, sear the pork loin roulade until it is browned all over. Transfer to the oven and roast the meat until it has an internal temperature of 145F. Remove from the oven, cover and let it rest.
STEP 6
Make the sauce: Loosen the pan juices with white wine and chicken broth. Bring to the boil and reduce the liquid by half. Add the lemon juice, seasoning and butter (or olive oil) and continue cooking until the sauce thickens.
Katrin’s Top Tips
#1 Secure it. I used 6 toothpicks to secure the seam of the roll. You could also use butcher’s twine. You’ll need one or the other or the whole roll will unravel. Also, sear the toothpick side first to seal the roll.
#2 Measure it. Always measure the temperature of the pork roulade at the thickest part to ensure the tenderloin ends up being perfectly cooked all over.
#3 Rest it. Letting the rolled pork rest before slicing is an essential part of the recipe. It seals in and distributes the juices, which makes the meat more tender. In addition, during resting the internal temperature continues to rise. I cover the loin loosely with aluminium foil during resting.
Variations
Filling variations – bacon and mushroom, red peppers and spinach, apples, onion and herbs, sage and apricot are all good starting points for pork stuffing. Always saute vegetables first. But, I think that my Italian stuffing tastes the best!
Dairy-free stuffed pork tenderloin – Use olive oil instead of butter for the sauce and nutritional yeast instead of parmesan.
No wine – for an alcohol-free sauce, replace the wine with more chicken stock.
Bacon – Yes, wrap it in bacon strips! Omit the salt in this case as bacon is already salty.
Serving Suggestion
Cut the pork into medallions and top with a spoonful of the sauce and fresh parsley.
For hungry people, I serve this dish with cauliflower rice or mashed cauliflower. Carb lovers may appreciate new potatoes or creamy mashed potatoes.
In the height of summer, you may prefer lighter sides. Think a crisp green salad, steamed green beans or asparagus. It is also a good match with my broccoli salad or cauliflower tabbouleh.
Recipe FAQs
At what temperature is pork safe to eat?
The USDA recommends a minimumtemperature of 145F (63C), with a rest time of at least 3 minutes.
What if my tenderloin piece is larger?
Simply increase the amount of filling accordingly. The oven time will also increase. As long as you aim for an internal temperature of 145F for the pork, it will be juicy and tender.
What if I don’t have an oven proof pan?
After searing, transfer the stuffed tenderloin to and oven-proof casserole dish. And after roasting, don’t forget to scrape any meat juices at the bottom of the dish into the sauce!
Can I use a pork loin instead of a tenderloin?
A pork loin is a wider and thicker cut of meat than a tenderloin. It does not flatten out like a tenderloin and can’t be rolled up as much. You would still be able to fill it, but cooking times will be longer.
Storage And Reheating
To Store: The cooked tenderloin stays fresh in an airtight container in the fridge for up to 4 days. Or, freeze it for up to 3 months.
To Reheat: 20-30 seconds in the microwave (don’t forget to add the sauce on top or it will get dry. Alternatively, reheat the sliced pork rolls in the pan over low heat or in the preheated oven (190C / 375F) for 5 minutes.
More Pork Recipes
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Recipe
Stuffed Pork Tenderloin
My stuffed pork tenderloin has a delicious filling made with sundried tomatoes, olives and artichoke and tender, juicy meat. You won’t believe how easy and quick it is to put together! This elegant dinner is ready to serve in less than 1 hour.
Instructions
Prepare the Filling
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Heat 1 tablespoon of olive oil in a non-stick frying pan or skillet over a medium-high heat. Add the onions, garlic, ½ teaspoon of Italian herbs and a good pinch of salt and pepper. Sauté until the onions soften and begin to brown, about 3 – 4 minutes.
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Stir in the sun-dried tomatoes, artichokes, capers, olives, prosciutto and lemon zest. Cook for another 2 – 3 minutes until soft.
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Turn off the heat. Stir in the parmesan and fresh parsley. Transfer the filling to a plate and let cool slightly.
Prepare the Pork
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Butterfly the pork tenderloin by cutting a slit down the tenderloin lengthwise, careful not to slice all the way through.
-
Open the pork tenderloin flat like a book and lightly pound to about ½ inch thick. I used a rolling pin. Option to cover the meat with clingfilm.
Make the Pork Roll
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Spoon the filling onto the centre of the fillet and spread it out evenly.
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Roll it up, starting on the long side. Secure the seam with toothpicks (you’ll need about 6) or tie with Butcher’s twine. Season the outside with salt and pepper.
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In the same skillet, heat the remaining 1 tablespoon of oil over a medium heat. Sear the tenderloin for about 1- 2 minutes per side, rotating about 3 times so it’s browned all over. Transfer to the oven and roast for 20 minutes.
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Remove the skillet from the oven, flip the pork over and continue roasting until meat reaches 145F on a meat thermometer at the thickest part of the meat, about 10 – 15 more minutes. Transfer to a cutting board and let the tenderloin rest for 10 minutes. Cover loosely with aluminium foil so it stays warm.
Sauce
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Make the sauce: Add the white wine and remaining ½ teaspoon Italian herbs to the skillet you cooked the pork in. Let the wine reduce by half, then stir in the broth and lemon juice.
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Increase the heat to medium-high and cook until slightly thickened, about 5 minutes more. Stir in the butter or more olive oil if you prefer. Taste and adjust seasoning to taste.
Notes
6.2g net carbs per serving. Makes 4 servings of 2 slices each.
Nutrition
Calories: 391kcalTotal Carbohydrates: 9.7gProtein: 34.1gFat: 22.3gSaturated Fat: 6.3gFiber: 3.5gSugar: 0.8g
