A meal perfect for a celebration or a dinner party, this stuffed pork tenderloin is filled with a sweet-savory mixture of garlicky greens, caramelized shallots, sun-dried tomatoes, pine nuts, and just a touch of herby goat cheese.
Everyone should have an easy dinner recipe that looks really impressive, can be prepared ahead of time, and delivers a visual punch that garners “wows” from everyone at the table. If that sounds like too tall an order, then you haven’t tried this stuffed pork tenderloin recipe yet.
I developed this recipe as head of a small catering company, and it was one of our most popular items ever. The stuffing, inspired by the sunny flavors of Provence in the southern of France, is a simple combo of silky sautéed Swiss chard, sun-dried tomatoes, caramelized shallots, pine nuts, and just a touch of goat cheese. It’s rolled into butterflied pork tenderloins, which are seared and finished in the oven in the same pan used to make the filling. Talk about easy!
When you slice the meat, you get to show off the beautiful spiral of filling. An added bonus: the roasts can be assembled 4 days in advance and seared and baked off just before serving, making this stuffed pork tenderloin recipe perfect for a dinner party or a holiday meal.
Table of Contents
What Is In This Stuffed Pork Tenderloin Recipe?
Though the finished dish looks elegant, the ingredients to make this stuffed pork tenderloin recipe are easy to find at any grocery store. Here’s what you’ll need to put it together:
For the Stuffing
- Swiss Chard: The deep green leaves cook down to a silky texture for the stuffing. You’ll tear the leaves off of the thick center ribs and chop or tear them into bite size pieces. Be sure to rinse the leaves well to remove grit. Use the stems in a vegetable frittata or add them to potato hash.
- Shallots add a savory, garlicky note to the filling. I like to use shallots because 1 large shallot sliced will be about 1/2 cup sliced, and that’s all you need for this recipe, but you can also use half of a sweet onion instead.
- Sun-dried tomatoes: These add rich, sweet tomato flavor to the filling. Just snip with scissors and then soak in hot water before adding them to stuffing. You can also substitute well-drained oil-packed ones and skip the step of soaking.
- Pine nuts add a little crunch and a sweet, slightly resinous flavor. You can substitute almonds or pistachios, if you like.
- Garlic is a key ingredient in French cuisine. For this recipe you’ll need 3 tablespoons chopped, about 3 cloves.
- Herbed goat cheese: The creaminess and gentle tang of fresh goat cheese marries beautifully with the slightly bitter note of chard. I like goat cheese with herbs de Provence, but plain will do as well. If you’re not a fan of goat cheese, substitute a soft, seasoned cow’s milk cheese such as Rondelé or Boursin.
For the Pork
- Pork tenderloin is a small strip of meat that is very tender and cooks quickly. Do not confuse it with pork loin, which is a larger, leaner cut. Tenderloins often come packaged in pairs, about 1 pound each. Be sure to trim away any tough, silvery sinew on the outside of the meat.
- Dry white wine: After the roasts are done, you’ll deglaze the pan with dry white wine such as Sauvignon Blanc to make a delicious pan sauce. You can also use dry white vermouth for a more herbal note, or chicken stock to avoid alcohol.
- Salt and freshly-ground black pepper: Seasoning is essential for juicy, flavorful pork! You’ll be seasoning the inside (butterflied side) and outside of the pork with both salt and pepper.
- Olive oil is the fat you’ll use to sear the pork and sauté the vegetables. Note that it’s fine to sear using extra virgin olive oil.
How To Make Stuffed Pork Tenderloin
Don’t be intimidated by the idea of stuffing a pork tenderloin! Though it looks impressive, it really is as easy as rolling up a sleeping bag. Here’s how to tackle this easy pan-seared showstopper.
Ahead of Time:
- Get ready. Preheat the oven to 350°F. Use kitchen scissors to snip 3 sun-dried tomato halves into small pieces. Put them in a small bowl and add hot water to cover; set aside. Put 3 tablespoons of pine nuts in an oven-safe frying pan that is large enough to fit both pork tenderloins. Toast over medium heat, stirring frequently, until lightly browned. Transfer to a medium bowl and set aside.
- Make the filling. Put 2 tablespoons olive oil into the pan over medium heat. Add 1 large shallot or 1/2 small onion, thinly sliced, and sauté, stirring occasionally, until golden brown, about 5 minutes. Add 1 tablespoon finely chopped garlic and sauté until fragrant, 20 seconds. Add 5 cups chopped Swiss chard leaves (about 8 large leaves), large center ribs discarded, and a generous pinch of salt, and continue to sauté, stirring constantly, until the leaves are wilted, 3 minutes. Add a splash of water, if needed, to help them wilt down. Scrape the chard mixture into the bowl with the pine nuts. Drain the tomatoes, wringing out any extra liquid, and add them to the bowl. Set both the filling and pan aside to cool, but don’t wash the pan yet.
- Prep the pork tenderloins. Trim the silverskin from 2 pork tenderloins (about 1 pound each). Next, make a lengthwise cut horizontally through each one, stopping 1/2-inch before you get to the edge. Open one up, as you would a book. Cover the pork with plastic wrap, and whack the meat with the flat side of a meat mallet or rolling pin to flatten it into an even layer. Remove the plastic wrap and sprinkle with 1/4 teaspoon each salt and pepper. Repeat with the second tenderloin.
- Stuff the pork tenderloins. With the long end of the tenderloin facing you, spread half the filling along the bottom half of the meat in a line. Top with half of a 4-ounce log of herbed goat cheese. Roll up the meat tightly like a sleeping bag, tucking in the thin end onto itself to ensure even cooking. Tie the roast every 2 inches with butcher’s twine to form a neat cylinder. Repeat with the remaining pork tenderloin, filling, and the remaining cheese.
- Season the pork. Sprinkle the outsides of the roasts with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. At this point, the uncooked tenderloins can be stored in the refrigerator, tightly covered, for up to 4 days.
To Roast and Serve:
- Sear the pork. Heat the remaining 2 tablespoons of oil in the reserved pan over medium-high heat. Add the tenderloins and sear until browned all over, about 8 minutes. They do not need to be cooked through at this point.
- Roast, then rest the pork. Transfer the pan to the oven and roast the pork until an instant-read thermometer registers 150°F when inserted into the center of a tenderloin, 25 to 30 minutes. Transfer the tenderloins to a cutting board and let them rest for 10 minutes.
- Make the pan sauce. While the roasts are resting, add 1/2 cup dry white wine, dry vermouth, or chicken stock to the pan and simmer over medium heat, scraping up browned bits on the bottom of the pan, until reduced by half, 4 minutes.
- Slice and serve. Cut the tenderloins crosswise into 1-inch thick rounds, discarding the string. The roasted meat will be light pink when sliced; it is safe to eat and will be juicy and tender. Arrange on a serving platter. Pour the pan sauce over the meat and serve.
Make it Your Own
The stuffing for this pork tenderloin is totally adaptable. I’ve made this dish with all sorts of greens, aromatics, and cheeses. Here are a few ways I like to adapt it to different flavor profiles. Just keep the ratios about the same, and it will be delicious!
- Make it Greek: Replace the Swiss chard with a few handfuls of baby spinach, the tomatoes with pitted olives, and the goat cheese with crumbled feta
- For a Spanish twist: Substitute kale for the chard, roasted peppers for the sun-dried tomatoes, marcona almonds for the pine nuts, and Manchego cheese instead of goat cheese.
- Take a trip to Italy: Use spinach or escarole, garlic, sweet-spicy Peppadew peppers, and Parmesan for the filling. Add a teaspoon of Italian seasoning to the salt and pepper when seasoning the outside of the roast.
What to Serve with Stuffed Pork Tenderloin
The flavors in the chard filling pair beautifully with roasted garlic potatoes or vibrantly yellow Saffron Rice. For something cool and light, serve it with an Orzo Salad.
Pour the same white wine you deglazed the pan with to accompany the meal, or go for a chilled wine from Bandol, the French birthplace of rosé wine. Don’t forget dessert, an elegant Lemon Tart would end the meal perfectly.
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Stuffed Pork Tenderloin
A meal perfect for a celebration or a dinner party, this stuffed pork tenderloin recipe unites juicy pork with a sweet-savory mixture of garlicky greens, caramelized shallots, sun-dried tomatoes, pine nuts, and just a touch of herby goat cheese.
Ingredients
- 3 sun-dried tomatoes, snipped into small pieces with scissors
- 3 tablespoons pine nuts
- Extra virgin olive oil
- 1 large shallot or 1/2 small sweet onion, thinly sliced
- 1 tablespoon finely chopped garlic (about 3 cloves)
- 5 cups chopped Swiss chard leaves, about 8 large leaves, large center ribs discarded
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 2 pork tenderloins (about 1 pound each), silverskin trimmed
- 4 ounces herb goat cheese
- 1/2 cup dry white wine, dry vermouth, or chicken stock
Instructions
- Get ready. Preheat the oven to 350°F. Put the sun-dried tomatoes in a small bowl and add enough hot water to cover, set aside. Put the pine nuts in an oven proof frying pan that is large enough to fit both pork tenderloins when rolled up. Toast over medium heat, stirring frequently, until lightly browned. Pour into a medium bowl and set aside.
- Make the filling. Put 2 tablespoons of the olive oil into the pan over medium heat. Add the shallot or onion and sauté, stirring occasionally, until golden brown, 5 minutes. Add the garlic and sauté until fragrant, 20 seconds. Add the chard and a generous pinch of salt and continue to sauté, stirring constantly, until the leaves are wilted, 3 minutes. Add a splash of water, if needed, to help them wilt down. Scrape the chard mixture into the bowl with the pine nuts. Drain the tomatoes, wringing out any extra liquid, and add them to the bowl. Set the filling and pan aside to cool.
- Prep the pork tenderloins. Make a lengthwise cut horizontally through each pork loin, stopping 1/2-inch before you get to the edge. Open up each tenderloin, as you would a book. Cover the pork with plastic wrap, and whack the meat with the flat side of a meat tenderizer or a rolling pin to even out the meat. Remove the plastic wrap and sprinkle the meat with half of the salt and pepper.
- Stuff the pork tenderloins. With the long end of one pork tenderloin facing you, spread half the filling along the bottom half of the meat in a line. Top with half of the goat cheese. Roll up the meat tightly like a sleeping bag, tucking in the thin end onto itself to ensure even cooking. Tie the roast every 2 inches with butcher’s twine to form a neat cylinder. Repeat with remaining pork tenderloin and filling.
- Season the pork. Sprinkle the outsides of the roasts all over with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. At this point, the uncooked roasts can be stored in the refrigerator, tightly covered in plastic wrap, for up to 4 days.
- Sear the pork. Heat the remaining 2 tablespoons of oil in the reserved pan over medium-high heat. Add the tenderloins and sear until browned all over, about 8 minutes.
- Roast, then rest the pork. Transfer the pan to the oven and roast the pork until an instant read thermometer registers 150°F when inserted into the center of a tenderloin, 25 to 30 minutes. Transfer the tenderloins to a cutting board and let them rest for 10 minutes.
- Make the pan sauce. While the roasts are resting, add the wine to the pan and simmer over medium heat, scraping up browned bits on the bottom of the pan, until reduced by half, 4 minutes.
- Slice and serve. Cut the tenderloins crosswise into 1-inch thick rounds, discarding string. The roasted meat will be light pink when sliced, it is safe to eat and will be juicy and tender. Arrange on a serving platter. Pour the pan sauce over the meat and serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the sun dried tomatoes and olive oil used in this recipe.
- If using oil-packed sun-dried tomatoes: Skip the step of soaking them. Just make sure they’re well-drained and finely chopped.
- Choose the right pan: Use a frying pan that is large enough to hold both pork tenderloins when rolled up for this recipe. If you don’t have one, transfer the tenderloins to a metal baking dish after searing them individually in the pan used to sauté the greens. Then, as the pork rests, pour any drippings from the baking dish into the sauté pan you seared in to finish the sauce on the stove.
Nutrition
Calories: 378kcalCarbohydrates: 4.2gProtein: 36.3gFat: 22.2gSaturated Fat: 6.1gPolyunsaturated Fat: 3.7gMonounsaturated Fat: 10.7gTrans Fat: 0.1gCholesterol: 107mgSodium: 602.8mgPotassium: 815mgFiber: 1gSugar: 1.6gVitamin A: 2045.4IUVitamin C: 10.2mgCalcium: 60.3mgIron: 2.9mg
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