Stuffed Pork Tenderloin

Stuffed Pork Tenderloin Recipe – juicy pork loin, loaded with mushrooms, spinach and cream cheese. It may look fancy and difficult to make, but in fact it quick and easy to prepare and fairly inexpensive.

Stuffed pork tenderloin sliced on a plate

Looking for a delicious and impressive, quick and easy to make low-carb dinner – you’ve come to the right place. This juicy pork tenderloin is cut lengthwise, tenderized and stuffed with a delicious low-carb stuffing made of cream cheese, mushrooms, bacon and spinach.

Optional add in is your favorite cheese, for even creamier filling. Seared on the stove top and then finished cooking in the oven.

What ingredients do I need to make this stuffed pork tenderloin?

  • pork tenderloin (or pork fillet)
  • salt
  • black pepper
  • garlic powder
  • Italian seasoning (optional) or Badia all purpose seasoning (optional)
  • olive oil
  • mushrooms (I used white)
  • cream cheese
  • bacon (optional)
  • spinach

Pork tenderloin in a skillet

What to stuff pork tenderloin with?

While it is not a very popular dish, lean pork tenderloin is perfect for stuffing and meat roulades.

I’ve seen a lot of different options for fillings like:

  • pesto, tomato and mozzarella
  • apples (pork and apples go very well together) or even better -cranberry apple stuffing
  • prosciutto, cheese and mushrooms
  • spinach, mushrooms and bacon (recipe below)

Steps to make stuffed pork tenderloin:

  1. Prepare the pork tenderloin for stuffing. Remove the silver skin from the outside of the tenderloin. Using a sharp knife cut down the long end of the tenderloin, without cutting through the meat and open it like a book.
  2. Place on a cutting board, cover with aluminum foil and pound with a mallet to make it about 1/2-inch thick.
  3. Saute mushrooms with some salt, pepper and garlic powder.
  4. Cook the bacon and chop.
  5. Chop the spinach.
  6. Season the pork on both sides with salt, pepper, garlic powder and seasoning of your choice (like Italian seasoning).
  7. Spread cream cheese over one side of the pork leaving 1/2-inch outside border.
  8. Top with mushrooms, spinach and bacon.
  9. Roll tightly.
  10. Secure with toothpicks.
  11. Cook: Preheat oven to 400 F.
  12. Heat olive oil in an oven safe skillet. Cook pork tenderloin starting with the secured side down for 2 minutes per side on all 4 sides.
  13. Transfer to the oven (you may cover with foil) and cook for 15-20 minutes, until a thermometer inserted into the thickest part reads 145-150 F.
  14. Let the meat rest for 5-10 minutes, then slice and serve.

Sliced stuffed pork tenderloin on a plate

What is the best cooking method for pork tenderloin?

I’ve already shared quite a few pork tenderloin recipes and have one more oven roasted pork tenderloin recipe coming to you soon. The main methods are:

  • grilling
  • oven roasting
  • searing + oven roasting

Do I have a favorite method? I’d say all 3 methods produce a tender and juicy pork tenderloin, as long as you don’t overcook it. And if you follow my instructions, you won’d overcook the meat, trust me. Just make sure you cook it to 145 F -150 F for medium rare to medium.

Pork tenderloin benefits the most when cooked at moderate to high temperatures.

Grilling produces smokier and charred, flavorful pork tenderloin.

Oven roasting it at high (450 F) temperature also creates a nice crust and perfectly cooked meat on the inside.

Searing + oven roasting (at 400 F) is also a great cooking method for pork tenderloin and I used it in today’s recipe and also my Easy Oven Roasted Pork Tenderloin Recipe.

It combines two cooking methods – searing at high temperature to pack the juices inside the meat and it also helps when there is stuffing inside to keep it there, producing a crust at the same time, then finishing cooking in the oven until the meat is cooked through. It is the best technique for stuffed pork tenderloin because the “roulade” gets kind of thick and we need to make sure the meat on the inside is cooked to a safe temperature.

What to serve with stuffed pork tenderloin?

You can serve this delicious stuffed pork tenderloin with either your favorite salad, mashed potatoes or favorite grilled or roasted vegetables.

The best part is that you can serve it on its own without a side dish, because it already comes with mushrooms, spinach, bacon and cream cheese.

What temperature should pork tenderloin be cooked to in order to be safe to eat?

The USDA advices that pork fillet, aka pork tenderloin should be cooked until a thermometer inserted reads 145 F for medium rare. Yes, you no longer need to overcook pork – it is safe to prepare juicy pork tenderloin that is easy to chew and tender.

I usually cook mine to 150-155 F which is medium-medium well and the meat is still delicious and not dry.

Is stuffed pork tenderloin with cream cheese Keto friendly?

Yes, this stuffed pork tenderloin made with cream cheese, mushrooms, spinach and bacon (optional) is totally Keto friendly. Extra fat is added from the cream cheese and bacon.

Can you prepare this stuffed pork tenderloin in advance?

The good news is that you can prepare this low-carb stuffed pork tenderloin in advance by cutting it, cooking the  mushrooms, stuffing the meat and securing it and then cook it next day. This will make your dinner and party preparation stress free, while you are still going to serve an impressive and delicious meal.

How much pork tenderloin to serve per person?

If you are planning to host a party or gathering, or just have a big family, you may need to cook more than one pork tenderloins. Costco usually sells them in two packages, where each one contains 2 pork tenderloins. Theirs tastes pretty good and the price is amazing.

Plan to serve between 1/4 lb to 1/2 lb of pork tenderloin per person. With this stuffed pork tenderloin you kind of get a little of a “side dish ” with the stuffing, so I’d say 1/4 lb per serving should be fine. It really depends on what you are planning to serve the roasted pork tenderloin with.

Is pork tenderloin healthy?

If you are looking for the healthiest cut of pork to eat and serve – pork tenderloin (and pork loin) are the leanest meats and considered healthy.

Pork tenderloin is a great source of protein, thiamine, vitamin B6, phosphorus and niacin, source of riboflavin, potassium and zinc.

It is low in fat, but if you are on Keto diet, you can add some good fats by adding bacon and a creamy sauce or preparing stuffed pork fillet like in this recipe.

Pork tenderloin on a platter

Can you Grill this stuffed pork tenderloin?

While grilling unstuffed pork tenderloin is a great cooking method, with this stuffed one, you are risking for the filling to run out and I wouldn’t recommend it. Make sure you check out my Grilled Pork Tenderloin Recipe Here.

What wine goes well with pork tenderloin?

This is a great question! There is nothing better than a piece of juicy meat served with a glass of good wine.

Pork tenderloin goes well with lighter wines (with low to moderate tannin ) like Pinot Noir, Zinfandel, Super Tuscan and Chianti.

More pork tenderloin recipes:

Servings: 6

Stuffed Pork Tenderloin Recipe

Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Stuffed Pork Tenderloin Recipe - juicy pork loin, loaded with mushrooms, spinach and cream cheese. It may look fancy and difficult to make, but in fact it quick and easy to prepare and fairly inexpensive.
Stuffed pork tenderloin sliced on a plate
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Ingredients

  • 1 1/2 lb pork tenderloin
  • 2 oz cream cheese
  • 2 cups mushrooms
  • 3 tbsp olive oil — divided
  • 1 cup baby spinach — chopped
  • 1/4 cup chopped cooked bacon — 2-3 slices
  • 1 1/2 tsp salt — divided
  • 1/2 tsp black pepper — divided
  • 1/2 tsp garlic powder — divided
  • 1/2 tsp Italian Seasoning or Badia all-purpose seasoning

Instructions

  1. Preheat oven to 400 F.
  2. In a skillet cook bacon until golden and chop.
  3. Reserve 1 tbsp of the bacon fat or discard and use 1 tbsp olive oil and cook mushrooms with 1/4 tsp salt, 1/4 tsp garlic and 1/4 tsp black pepper.
  4. Remove the silver skin of the pork tenderloin carefully using a sharp paring knife.
  5. Cut the pork tenderloin lengthwise, without cutting through and open like a book. Pound with a meat mallet until it is 1/2 inch thick.
  6. Season both sides with salt, pepper, garlic powder and Italian seasoning (optional).
  7. Spread cream cheese on one side. Add the mushrooms, leaving about 1/2-inch outside borders. Add the bacon and spinach.
  8. Roll the pork tenderloin into a log tightly. Secure with toothpicks at 5-6 spots or tie with butcher’s twine.
  9. Heat 2 tbsp of olive oil (can use 1 tbsp olive oil + 1 tbsp butter) in a cast iron skillet or any oven safe pan at medium-high heat.
  10. Add the pork tenderloin to the skillet, secured side down.
  11. Cook for 2 minutes per side for all 4 sides. then transfer the pan to the oven and cook for additional 20 minutes, until a thermometer inserted in the middle reads 145 F -150 F.
  12. Let the stuffed pork tenderloin rest on a cutting board for 5 minutes before you cut it.

Recipe Notes

6 servings from one 1 1/2 pound pork tenderloin.
1/4 lb servings
Course: Main
Cuisine: American
Keyword: pork tenderloin

Nutrition Information

Calories: 239, Fat: 14g, Saturated Fat: 4g, Cholesterol: 84mg, Sodium: 676mg, Potassium: 588mg, Carbohydrates: 1g, Protein: 25g, Vitamin A: 11.9%, Vitamin C: 2.5%, Calcium: 2.1%, Iron: 8.2%