Juicy Stuffed Pork Tenderloin Recipe Ready in 30 Minutes

Oh my gosh, let me tell you about the first time I made stuffed pork tenderloin – I was terrified I’d ruin this gorgeous cut of meat! But guess what? It turned out absolutely perfect, juicy as can be, with that gorgeous swirl of spinach and feta inside. Now it’s my go-to when I want something fancy-looking but secretly easy.

What I love most about this recipe is how forgiving it is. Even when I’ve messed up (like that time I forgot the twine and had to use toothpicks in a panic), it still comes out delicious. The tenderloin stays moist while roasting, and the stuffing adds these incredible bursts of flavor in every bite. My husband still talks about the first time I served this – he thought I’d spent hours in the kitchen!

The magic happens in under an hour from fridge to table. That’s my kind of impressive dinner! Just wait until you see how simple the technique really is. Once you master the basic method, you can get creative with all sorts of stuffing combinations.

Why You’ll Love This Stuffed Pork Tenderloin

Listen, this isn’t just another pork recipe—it’s your new secret weapon for easy, impressive dinners. Here’s why I’m obsessed:

• Quick prep: From fridge to oven in 15 minutes flat (I’ve timed it while chasing my toddler around the kitchen!)
• Juicy every time: The tenderloin’s natural tenderness plus our stuffing keeps it moist—no dry pork here!
• Endless variations: Swap the feta for goat cheese, add mushrooms instead of tomatoes… make it yours!
• Looks fancy: That gorgeous spiral of stuffing? Total dinner party magic with minimal effort.

Trust me, once you try this method, you’ll wonder why you ever cooked pork any other way.

Ingredients for Stuffed Pork Tenderloin

Here’s everything you’ll need for that perfect juicy center and flavorful stuffing – I promise it’s all simple stuff you might already have!

• 1 pork tenderloin (about 1.5 lbs) – look for one with even thickness
• ½ cup fresh spinach, chopped – pack it lightly when measuring
• ¼ cup sun-dried tomatoes, chopped – the oil-packed ones add extra flavor
• ¼ cup feta cheese, crumbled – buy the block and crumble it yourself for best texture
• 2 cloves garlic, minced – fresh is key here!
• 1 tbsp olive oil – plus extra for greasing
• 1 tsp salt – I use kosher for more control
• ½ tsp black pepper – freshly cracked makes a difference
• 1 tsp dried thyme – or fresh if you’ve got it

See? Nothing fancy – just good ingredients treated right. Now let’s make some magic!

How to Make Stuffed Pork Tenderloin

Okay, here’s where the magic happens! Don’t let the fancy look fool you – making stuffed pork tenderloin is easier than you think. Just follow these simple steps and you’ll have restaurant-quality results right from your own oven.

Step 1: Prep the Pork Tenderloin

First things first – grab your sharpest knife! You’ll want to butterfly the tenderloin by making a lengthwise cut about three-quarters of the way through, leaving one side intact like a hinge. Imagine you’re opening a book – that’s the motion you’re going for. Take your time here – rushing leads to uneven cuts (and trust me, I’ve learned that the hard way!).

Step 2: Mix the Stuffing

Now for the fun part! In a bowl, combine your chopped spinach, sun-dried tomatoes, crumbled feta, and minced garlic. The mixture should hold together when pinched but not be too wet – if it seems dry, add just a drizzle of olive oil. This is where you can taste and adjust – more garlic? Go for it!

Step 3: Roast to Perfection

Preheat your oven to 375°F (190°C) while you assemble. Spread the stuffing evenly over the butterflied pork, then roll it up carefully and secure with kitchen twine every inch or so. Rub the outside with olive oil and seasonings, then roast for 25-30 minutes until golden brown and the internal temp hits 145°F (63°C). Let it rest for 5 minutes – this is crucial for juicy slices!

Tips for the Best Stuffed Pork Tenderloin

After making this dozens of times (and yes, making plenty of mistakes along the way), here are my hard-earned secrets for perfect stuffed pork tenderloin every single time:

• Don’t overstuff! Too much filling makes rolling impossible – about ½ cup total is perfect.
• Meat thermometer is non-negotiable – pull it at 145°F (63°C) for juicy perfection.
• Season aggressively – pork needs more salt than you think!
• Rest before slicing – those 5 minutes make all the difference in juiciness.
• No twine? No problem! Toothpicks spaced every inch work in a pinch.

Follow these and you’ll look like a pro – even if it’s your first try!

Ingredient Substitutions

One of my favorite things about this recipe is how flexible it is! Here are my tried-and-true swaps when I’m out of something or feeling creative:

• Cheese: Goat cheese works beautifully instead of feta – creamier but still tangy. For a milder flavor, try shredded mozzarella.
• Greens: Kale or arugula can replace spinach – just chop them finer since they’re sturdier.
• Tomatoes: No sun-dried? Roasted red peppers add similar sweetness and color.
• Herbs: Rosemary or oregano make great thyme alternatives – just use half as much since they’re stronger.

The key is keeping similar textures and flavors – that way your stuffed pork tenderloin stays balanced and delicious!

Serving Suggestions for Stuffed Pork Tenderloin

Now for my favorite part – plating up this beauty! I love slicing the stuffed pork tenderloin into thick medallions to show off that gorgeous spiral. For sides, keep it simple:

• Creamy mashed potatoes – they catch all those delicious juices
• Roasted carrots and Brussels sprouts – toss them in the same pan!
• Crusty bread – because someone always wants to sop up the goodness
• Simple green salad – balances the richness perfectly

Presentation tip: Arrange the slices slightly overlapping on a platter – instant dinner party wow factor!

Storage and Reheating

Leftovers? Lucky you! Store your stuffed pork tenderloin airtight in the fridge for up to 3 days – though mine never lasts that long! When reheating, skip the microwave (it dries it out) and warm slices in a 300°F (150°C) oven for about 10 minutes. Just until heated through – that keeps all the juiciness intact. Pro tip: Add a splash of broth to the baking dish for extra moisture!

Stuffed Pork Tenderloin FAQs

I get asked these questions all the time – here are the answers that’ll save you from making my early mistakes!

Can I freeze stuffed pork tenderloin?
Absolutely! Freeze before cooking for best results. Wrap tightly in plastic, then foil, and it’ll keep for 3 months. Thaw overnight in the fridge before roasting. Already cooked? Freeze slices with parchment between them – perfect for quick dinners!

What if I don’t have kitchen twine?
No worries! Toothpicks spaced every inch work fine – just remember to remove them before serving (yes, I’ve forgotten before!). You can also use silicone bands or even skewers in a pinch.

How do I know when it’s done?
Invest in a $10 meat thermometer – it’s a game changer! 145°F (63°C) at the thickest part means juicy perfection. Without one, look for clear juices and firm-but-springy texture.

Can I prep this ahead?
You bet! Stuff and roll it up to 24 hours before cooking – just wrap tightly and refrigerate. Let it sit at room temp for 30 minutes before roasting for even cooking.

Nutritional Information

Okay, full disclosure – I’m no nutritionist, but here’s the breakdown per serving based on my trusty calculator (and plenty of taste-testing!):

• Calories: About 280 per generous slice
• Protein: A whopping 35g – perfect post-workout fuel!
• Fat: 12g total (4g saturated)
• Carbs: Just 5g net – great for low-carb diets

Remember, these are estimates – actual numbers will vary based on your exact ingredients and portion sizes. But hey, with this much flavor and protein, who’s counting?

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