Arugula stuffed pork tenderloin. We always enjoy pork, and pork tenderloin is always a staple in the freezer.

Tender meat that, no matter how you prepare it, will always give you great results. 

arugula stuffed PORK tenderloin

As we all are homebound, obviously, my main concern, and it is all of our concern, is how to cook something that will feed our family and will not require a trip to the market. This recipe is all that.

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Very easy to make; however, you can substitute the ingredients with what you have on hand. Hence enjoying a perfectly cooked home meal.

I have been playing with this recipe for a while now, and the last time we had it, the sauce was needed it.

I used red wine; however, white will be excellent also. It complements the dish and all the savory flavors playing together.

I love arugula salad. I love its bitterness and spicy, peppery flavor, yet fresh to the bite that works well with lemon dressings or any dressings.

The best part is that it is low in calories, barely five calories for a cup, but rich in lutein and vitamin A.

Butterfly, the pork tenderloin is simpler than you think. Do not let it intimidate you.

Make sure all is nicely tied up with cooking twine or toothpicks, just in case.

arugula stuffed PORK tenderloin

Cooking tips and step-by-step instructions to achieve this excellent recipe of Arugula Stuffed Pork Tenderloin

If no arugula is on hand, spinach, swiss chard, or collard green can be a great replacement.

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 thyme instead of or with it too.

Rosemary is a bit too bitter, and I do not recommend it personally for this dish.

Arugula Stuffed Pork Tenderloin

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arugula stuffed PORK tenderloin
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 5 minutes
Total Time: 1 hour
Servings: 6 people
Arugula stuffed pork tenderloin. We always enjoy pork, and pork tenderloin is always a staple in the freezer.


  • 2 pounds pork tenderloin, 2 1-pound each
  • 1 cup arugula salad , washed and dried
  • 6 slices mozzarella
  • handful basil
  • salt and pepper
  • 1 tablespoon olive oil


  • 2 shallots, finely diced
  • 1 tablespoon parsley, chopped
  • cup red wine
  • 4 tablespoons unsalted butter
  • ¼ cup heavy cream
  • salt and pepper


  • 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 going through. Once the tenderloins are halved, butterfly it three more times from each side starting in the middle. You will have cut down alongside the tenderloin seven times, making sure 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 the inside.
  • Preheat the oven to 375F.
  • Arrange the arugula on top of the cut side of each tenderloin, 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 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 tenderloins 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 the sides, 5 to 8 minutes, are golden, place the skillet in the hot oven—Bake for 30 to 40 minutes.
  • Remove from the oven and place the tenderloins on a plate with a bit of high border to hold on any juice rendered and cover with aluminum foil.
    Return the skillet to the stove, 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 temperature back to medium and reduce the wine to 1/3. Add the heavy cream and stir sauce together. Add the remaining butter to the skillet and continue to stir until melted and 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.


Calories: 318kcal | Carbohydrates: 1g | Protein: 32g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 130mg | Sodium: 90mg | Potassium: 639mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 524IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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