Stuffed Pork Tenderloin is an elegant yet surprisingly easy dinner filled with peppery arugula, fresh mozzarella, and basil, then finished with a rich red wine cream sauce.
The pork is rolled, seared, and finished in the oven until beautifully tender and juicy. If you love pork tenderloin as much as I do, my glazed pork tenderloin with peaches is another favorite, while my stuffed pork tenderloin with Marsala-Port sauce offers a richer version filled with mushrooms and dried fruit.
Recipe Overview: Stuffed Pork Tenderloin
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6 people
- Cook Method: Seared and baked
- Flavor & Texture: Tender, juicy pork filled with peppery arugula, creamy mozzarella, and fresh basil, all finished with a rich red wine cream sauce.
- Difficulty: Easy to moderate. Butterflying and rolling the pork takes a little care, but the preparation is straightforward and well worth it.
- Why this Recipe? Elegant enough for guests yet simple enough for Sunday dinner, this stuffed pork tenderloin delivers beautiful flavor without hours in the kitchen. The melted mozzarella and fresh herbs keep every slice juicy and delicious, while the red wine cream sauce makes the whole dish feel wonderfully special.
A party favorite can be prepared at the last minute, and the oven will do most of the heavy lifting. Not only does it have an excellent presentation, but it tastes fantastic, and your family and guests will love every bite.
Tender mozzarella melts into peppery arugula and basil, surrounded by delicate meat. Your taste buds will thank you.
The perfect Sunday night family dinner is rich in flavor and hunger-satisfying. If you are intimidated by stuffing the tenderloin, do not fret—it is easier than you think!
If you are like me and love pork tenderloin, check out this amazing recipe for glazed pork tenderloin. I am confident you will love it too.
In this Article
- Recipe Overview: Stuffed Pork Tenderloin
- A Note From Giangi
- What is Pork Tenderloin?
- How to butterfly your pork tenderloin
- Key Ingredients
- Variations and Substitutions
- How to Make Stuffed Pork Tenderloin
- Giangi’s Pro Tips
- What should stuffed pork tenderloin look like when it is done? Can it be pink?
- Suggested Side Dishes To Serve
- Storing and Reheating
- Stuffed Pork Tenderloin FAQs
- More Pork Tenderloin Recipes You Will Love
- Stuffed Pork Tenderloin
A Note From Giangi
What is Pork Tenderloin?
It is a long, narrow cut of pork taken from the muscle that runs along the backbone. It is naturally tender and lean, which makes it ideal for quick cooking and recipes like this one.
Pork tenderloin is often sold in packages of two. This recipe uses both tenderloins, but if you choose to half this recipe, the extra tenderloin can be quickly frozen for another time.
How to butterfly your pork tenderloin
I know this task may sound daunting. However, it is far from the truth because no one will see the inside; if you do not slice it perfectly, no one can tell. One thing I cannot stress enough: ensure you have a sharp knife to cut your meat.
Follow these simple steps, and you will be amazed at how quick and easy it is to butterfly your meat.
Step 1: Remove all the excess outer fat and pork filaments from each tenderloin.
Step 2: With a sharp chef’s or boning knife, butterfly each tenderloin once in the middle, leaving about ½ inch of meat space between the knife and the cutting board. Do not go through.
Step 3: Once the tenderloins are halved, butterfly it three more times from each side, starting in the middle.
Step 4: You must cut down alongside the tenderloin seven times, ensuring you never cut through the meat. Each piece of pork tenderloin will be 7 to 8 inches wide.
Step 5: Pound the pork lightly by placing it between two sheets of parchment paper or plastic wrap. This will give way to an evenly finished tenderloin.
Like I was saying, no one will look inside 🙂
Of course, another solution is to ask your butcher to butterfly it for you.
Key Ingredients
The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Pork tenderloin – most packs contain two tenderloins, one pound each. Clean them of any extra fat or gray film.
Arugula salad – brings a lightly peppery flavor to your tenderloin
Fresh mozzarella – when it softens, it gives your arugula that fantastic flavor that makes this dish.
Fresh basil is another layer of flavor and blends beautifully with the mozzarella.
Olive oil – to sear your tenderloin.
Shallots, Parsley, and Red wine are the main ingredients for the sauce that goes alongside your tenderloin.
Unsalted butter – always use unsalted butter. You want to control the seasoning, and salted butter will not only add too much salt to your dish but also change its flavor. Here it helps with creating the sauce.
Heavy cream – Creates a fantastic sauce with the shallots and parsley to go alongside your pork dinner. A must!
Variations and Substitutions
- Spinach, Swiss chard, or collard greens can be a great substitute if arugula is unavailable.
- I always have mozzarella at the house. What can I say? I have a weakness for it. Monterey Jack, Havarti, and Blue are fun and delicious substitutes.
- Basil works magic with mozzarella; try fresh oregano or fresh thyme instead of or with it, too.
Add some slices of prosciutto between the mozzarella layers and the arugula as your stuffing.
How to Make Stuffed Pork Tenderloin
As with all my recipes, I recommend measuring and having all your ingredients ready before you begin cooking. When working with meat, let it come to room temperature before searing. It helps the meat cook more evenly and gives you that beautiful golden sear we all love.
Step 1: Preheat your oven to 375 degrees F.
Step 2: Start with the pork and butterfly it as per the above instructions. Place your tenderloin between two sheets of parchment paper and pound with outward movements to flatten.
Step 3: Season generously with salt and pepper.
Step 4: Arrange the arugula on top of the cut side of each tenderloin and grind a generous amount of black pepper over it.
Step 5: Arrange your mozzarella slices over the arugula and sprinkle with salt and pepper.
Step 6: Add the basil leaves and season it again.
Step 7: Roll each tenderloin, ensuring the arugula and mozzarella are nicely tucked in. Roll tightly.
Step 8: With cooking twine, tie it in 4 to 5 places. Place a couple of toothpicks at each end to prevent some escaping.
Step 9: Season again all over and very generously before searing it in a large ovenproof skillet over medium-high heat, where hot oil will be waiting for your tenderloins.
Step 10: Sear each side until a nice medium-brown crust is formed—around 5 to 8 minutes. Do not constantly touch your meat, as this will prevent it from browning perfectly.
Step 11: Place the skillet in the hot oven and bake for 30 to 40 minutes.
Step 12: Remove the tenderloins from the oven, place them on a high-sided plate, and cover with aluminum foil.
Step 13: Return the skillet to the stove to create your sauce by adding the butter, shallots, and parsley.
Step 14: Sauté for a few minutes until the shallots are translucent.
Step 15: Add the red wine, deglaze the pan, and raise the heat to reduce the wine by 1/3.
Step 16: Add the heavy cream and gently stir the sauce. Add the remaining butter and continue stirring until all is melted.
Step 17: Season with salt and pepper to taste. Add any of the juices from the tenderloins.
Step 18: Cut the stuffed pork tenderloin and serve with the sauce over it or alongside.
Giangi’s Pro Tips
- Ensure your knife is well-sharpened before cutting your meat. You do not want to saw your meat.
- Pounding the meat lightly will not only soften it, but it will also even it out.
- Use kitchen twine to keep your tenderloin compact while cooking. Remember to tuck in the ends and stabilize them with toothpicks. You want to trap all the juices and cheese inside.
- Cooking tongs are the best tool for turning tenderloins. Those long cooking forks will pierce the meat and allow the internal juices to escape, resulting in a dry tenderloin.
- Do not constantly touch your meat, as this will prevent it from browning perfectly.
What should stuffed pork tenderloin look like when it is done? Can it be pink?
Because pork tenderloin is such a lean cut of meat, the secret is not to overcook it. Properly cooked, it should be tender, juicy, and yes, it can have a beautiful blush of pink in the center.
The best way to know when your stuffed pork tenderloin is done is to use an instant-read thermometer. Insert it into the thickest part of the pork, avoiding the filling. The internal temperature should reach 145°F, followed by at least a 3-minute rest before slicing.
If the pork needs a little more cooking, you can always return it to the oven for a few minutes.
Overcook it, however, and there is no bringing it back from that gray, dry, lifeless stage. This is one time when your meat thermometer is your best friend.
Suggested Side Dishes To Serve
There are so many wonderful sides to serve with stuffed pork tenderloin. Keep things fresh with my bright green beans with gremolata, or add something more comforting with French potatoes Boulangère with bacon and onions or creamy buttermilk mashed potatoes.
For something lighter, my fresh tomato and arugula salad carries the peppery arugula from the filling right onto the plate.
Storing and Reheating
Store: Once your leftovers have cooled completely, place them in an airtight container and refrigerate for up to 3 days.
Reheating: Return to room temperature and place the amount you want to enjoy into a baking dish. Add a knob of butter and a tablespoon of water, cover with foil, and bake in your oven at 325°F until warmed through.
Stuffed Pork Tenderloin FAQs
Can You Make Stuffed Pork Tenderloin Ahead of Time?
Yes. You can butterfly, fill, roll, and tie the pork tenderloin several hours before cooking. Keep it covered in the refrigerator, then remove it about 30 minutes before cooking so it can lose some of its chill before searing.
Can I make the sauce without red wine?
Yes. Replace the red wine with chicken or beef stock and add a small splash of balsamic vinegar for extra depth of flavor. The sauce will have a slightly different character, but it will still be rich, creamy, and delicious with the pork.
How do I keep the filling from falling out of the pork tenderloin?
Do not overfill the pork tenderloin, and leave a small border around the edges. Roll it tightly, then secure it well with kitchen twine. A little filling may escape while cooking, which is perfectly normal.
Can I use another cheese instead of mozzarella?
Yes. Fontina, provolone, or Gruyère would all work beautifully. Choose a cheese that melts well without releasing too much liquid as it cooks.
Why should stuffed pork tenderloin rest before slicing?
Allow the pork tenderloin to rest for about 5 to 10 minutes after cooking. This gives the juices time to redistribute throughout the meat and helps keep the tenderloin moist when you slice it.
More Pork Tenderloin Recipes You Will Love
If you tried this Stuffed Pork Tenderloin or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Stuffed Pork Tenderloin
Ingredients
- 2 pounds pork tenderloin
- 1 cup fresh arugula
- 6 slices mozzarella cheese
- handful of basil
- salt and black pepper , to taste
- 1 tablespoon olive oil
FOR THE SAUCE
- 2 shallots, finely diced
- 1 tablespoon parsley, chopped
- ½ cup red wine
- 4 tablespoons unsalted butter
- ¼ cup heavy cream
Instructions
- Remove all the outer extra fat and pork filaments from each tenderloin. Butterfly each tenderloin once in the middle, making sure you leave about ½ inch of meat space between the knife and the cutting board and not go through. Once the tenderloins are halved, butterfly it three more times from each side, starting in the middle. You must cut down alongside the tenderloin seven times, ensuring you never cut through the meat. Each piece of pork tenderloin will be 7 to 8 inches wide. Pound the pork lightly. Season with salt and pepper generously on the inside.
- Preheat the oven to 375F.
- Arrange the arugula on top of the cut side of each tenderloin and grind a generous amount of pepper over it. Arrange the slices of mozzarella over the arugula and sprinkle with salt and pepper. Add the basil leaves and again sprinkle with a generous amount of pepper.
- Roll each tenderloin, ensuring the arugula and mozzarella are nicely tucked in. Using cooking twine, tie in 4 to 5 places. Place a couple of toothpicks at each end to seal them. Sprinkle a generous amount of salt and pepper all over them. You will have two pork tenderloin rolls.
- Place a large ovenproof skillet over medium-high heat and add the olive oil. Once hot but not burning, add the pork tenderloins rolls and sear each side until a nice medium brown crust is formed. Do not always turn as you want a nice searing to take place.
- Once all sides are golden, about 5 to 8 minutes, place the skillet in the hot oven. Bake for 30 to 40 minutes, or until an instant-read thermometer inserted into the thickest part of the pork, avoiding the filling, reaches 145°F. Remove from the oven and let the tenderloins rest for at least 3 minutes before slicing.
- Remove the tenderloins from the oven, place them on a plate with a high border to catch any juice rendered, and cover them with aluminum foil.
- Return the skillet to the stove, and add two tablespoons of butter, the shallots, and parsley. Sauté the shallots for a couple of minutes until slightly translucent. Lower the heat and add the red wine, deglazing by scraping the pan for any bits. Raise the temperature back to medium and reduce the wine to 1/3.
- Add the heavy cream and stir the sauce together. Add the remaining butter to the skillet and continue to stir until melted. Season with salt and pepper to taste. Add any juices rendered by the tenderloins.
- Cut the pork tenderloin into 1-inch thick slices and serve with the sauce over it or alongside.
Equipment
Notes
- Ensure your knife is well-sharpened before cutting your meat. You do not want to seesaw your meat.
- Pounding lightly the meat will not only soften it, but it will also even it out.
- Use kitchen twine to keep your tenderloin compact when you cook it. Remember to tuck in the ends and stabilize them with toothpicks. You want to trap all the juices and cheese inside.
- Cooking tongs are the best tool for turning tenderloins. Using those long cooking forks will pierce the meat and allow the internal juices to escape, resulting in a dry tenderloin.
- Store: Once your leftovers are thoroughly cooled, place them in an airtight container and store them in the refrigerator for up to three days.
- Reheating: Return to room temperature, and place the amount you want to enjoy into a baking dish. Add a knob of butter and a tablespoon of water, cover with foil, and bake in your oven at 325 degrees F until warmed through.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Dinners, Pork
- Cuisine: French
- Occasion: Valentine’s Day, Easter, Thanksgiving, Christmas, New Year
- Type: Affordable Gourmet
Did you make this?
Leave a comment below and tag @giangiskitchen on Instagram
Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.
Giangi Townsend
Do not let the long explanations fool you, this recipe it is much easier to prepare than it looks. The stuffing melts in your mouth, and the pork’s tenderness makes it the perfect dish to serve to family and friends. They will think you spent hours in the kitchen.
Mary Koss
I HAVE NOT MADE IT YET
Do you think I could use the air fryer for the oven part of the recipe?
Giangi Townsend
Hi Mary, I do not own a air fryer thus not able to advise you. By cooking it in the oven, it helps create the sauce that is cooked alongside.
I hope you will give it a try.
John Wilson
Very delicious! My wife and I thought it was pretty great. We will definitely serve this to guests.
Giangi Townsend
Thank you, John, for your feedback and I am so happy you enjoyed this recipe. It is our family favorite.
Bon Appetit!