Stuffed Pork Tenderloin

Pork tenderloin is stuffed with sauteed shallots, red bell pepper, garlic, spinach, and Parmesan cheese, pan-seared and roasted to golden perfection.

Course dinner, main meal pork

Cuisine American

Keyword how long to cook stuffed pork tenderloin, how to make stuffed pork tenderloin, stuffed filet of pork tenderloin recipe, stuffed pork tenderloin recipe

Prep Time 20

Cook Time 30

Servings servings

Calories 371kcal

Author Beth Pierce

Ingredients

2 tablespoons butter unsalted or salted
3 shallots chopped
1 medium red bell pepper finely diced
3 cloves garlic minced
1 tablespoon chopped fresh rosemary
6 ounces baby spinach
½ cup freshly grated Parmesan cheese
salt to taste
freshly ground black pepper to taste
1 ½ lb pork tenderloin silver skin removed
1 ½ tablespoons olive oil
kitchen twine

Instructions

Melt the butter in a large skillet over medium heat. Saute the shallots and bell peppers until soft. Reduce the heat to low, add the garlic, rosemary, and spinach, and cook until the spinach wilts, stirring frequently. Remove the pan from the heat and stir in the Parmesan cheese. Season with salt and freshly black pepper to taste.
Prepare the pork tenderloin by removing the silverskin. Cut the pork tenderloin lengthwise through the center. Do not cut all the way through. Open up the pork tenderloin like a book. Cover the meat with plastic wrap and pound it to 1/4-1/2 inch thick with a meat mallet.
Spread the cooked vegetable mixture over the pork. Roll the meat lengthwise as tight as possible and truss it or secure it with toothpicks.
Heat the olive oil over medium-high heat in an ovenproof skillet and sear the tenderloin on both sides. Place the skillet in the oven and roast for 10-12 minutes, then flip the tenderloin and cook for 10-12 more minutes or until the internal temperature is 145 degrees.
Remove the stuffed tenderloin to a cutting board and cover loosely with aluminum foil. Let it rest for 10-15 minutes before removing the kitchen twine or toothpicks and slicing it.

Notes

Choose one of the larger pork tenderloins for ease in pounding and rolling. You can secure the pork tenderloin with toothpicks, but trussing is easier and more secure.
If you do not like rosemary, try chopped fresh thyme or Italian parsley.
Pork is done when it reaches an internal temperature of 145 degrees. An instant-read thermometer is an inexpensive kitchen tool that is a must-have. I pull the pork tenderloin at about 140 degrees and let the residual heat finish cooking the meat.
Let the pork rest for 10-15 minutes before cutting the twine and slicing the tenderloin.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at 50% power for 45-second increments or until warm.

Nutrition