Stuffed Pork Tenderloin Recipe for Juicy Flavorful Dinners

Stuffed Pork Tenderloin Recipe is your answer to a weeknight meal that feels special without being complicated. Juicy pork tenderloin gets packed with a savory mix of mushrooms, sun-dried tomatoes, and cheese, then roasted until tender. It’s hearty, flavorful, and comes together in under an hour. Perfect for family dinners or impressing guests this recipe brings big comfort with just a few simple steps.

Why This Stuffed Pork Tenderloin Recipe Is a Weeknight Win

• Fast prep: This dish comes together quickly, saving you time after a busy day.
• Easy cleanup: Using just a skillet and a roasting pan means less mess to worry about.
• Big flavor: The combination of mushrooms, sun-dried tomatoes, and cheese makes every bite delicious.

Ingredients You Will Needs

• 1 (1 1/2 – 2 pound) pork tenderloin, trimmed of silver skin
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cremini mushrooms, finely chopped
• 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 large egg, lightly beaten
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to Make Stuffed Pork Tenderloin Recipe (3 Steps & Timing)

Prep and Stuff:

Preheat your oven to 400°F (200°C). Butterfly the pork tenderloin by slicing it lengthwise but not all the way through. In a skillet, heat olive oil over medium heat. Sauté chopped onion for about 5 minutes. Add garlic and mushrooms, cooking for another 5 minutes until soft. Mix in sun-dried tomatoes, basil, Parmesan cheese, breadcrumbs, egg, thyme, salt, and pepper to create the stuffing.

Fill and Secure:

Spoon the stuffing into the pocket of the pork tenderloin. Secure the edges with kitchen twine or toothpicks.

Roast:

Place the stuffed tenderloin in a roasting pan. Roast it in the oven for 25-35 minutes until a meat thermometer reads 145°F (63°C). Let it rest for 10 minutes after cooking before slicing.

Quick Sides & Serving Ideas

• Steamed green beans: A simple and fresh side.
• Mashed potatoes: Comfort food that pairs perfectly.
• Salad: A light option to balance the dish.
• Garlic bread: Great for dipping into any juices.

Storage & Reheat (No Soggy Leftovers)

Store leftover pork in the fridge for up to 3 days. For longer storage, freeze it for up to 3 months. To reheat, use an air fryer or oven to keep the pork crispy.

10-Minute Prep & Time-Saving Shortcuts

• Choose pre-chopped vegetables for faster prep.
• Use rotisserie chicken as a substitute for a quicker option.
• Buy bagged mixed greens or salad kits for easy sides.

Smart Swaps & Variations

• Swap cremini mushrooms for button mushrooms to save money.
• Use mozzarella cheese instead of Parmesan for a different flavor.
• Replace sun-dried tomatoes with fresh tomatoes, especially in summer.
• For a healthier version, use whole grain breadcrumbs.

Stuffed Pork Tenderloin

This Stuffed Pork Tenderloin brings big flavor with mushrooms, sun-dried tomatoes, and cheese tucked into juicy pork. It’s a cozy, impressive meal that’s actually easy enough for a weeknight dinner win.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 390 kcal

Ingredients

  

1x2x3x

• 1.5 to 2 pounds pork tenderloin trimmed of silver skin
• 1 tablespoon olive oil
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 cup cremini mushrooms finely chopped
• 1/2 cup sun-dried tomatoes oil-packed, drained and chopped
• 1/4 cup fresh basil chopped
• 1/4 cup Parmesan cheese grated
• 1/4 cup breadcrumbs
• 1 large egg lightly beaten
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Preheat oven to 400°F (200°C). Butterfly the pork tenderloin by slicing it lengthwise, being careful not to cut all the way through.
• Heat olive oil in a skillet over medium heat. Sauté onion for 5 minutes, then add garlic and mushrooms. Cook for another 5 minutes until soft.
• Stir in sun-dried tomatoes, basil, Parmesan, breadcrumbs, egg, thyme, salt, and pepper. Mix until well combined to make the stuffing.
• Spread the stuffing into the butterflied pork and close the tenderloin. Secure with kitchen twine or toothpicks.
• Place stuffed pork in a roasting pan and bake for 25–35 minutes, or until internal temperature reaches 145°F (63°C).
• Let rest for 10 minutes before slicing and serving.

Notes

Make ahead by prepping and stuffing up to 24 hours in advance—just chill it in the fridge until ready to roast. For best texture, reheat leftovers in the oven or air fryer to keep the outside crispy and the inside juicy.

Nutrition

Calories: 390kcalCarbohydrates: 9gProtein: 36gFat: 23gSaturated Fat: 7gCholesterol: 120mgSodium: 580mgPotassium: 600mgFiber: 1gSugar: 3gVitamin A: 90IUVitamin C: 3mgCalcium: 80mgIron: 2mg

Keyword cheesy pork, family dinner, mushroom stuffing, ROASTED PORK, stuffed pork tenderloin, Weeknight Meal

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FAQs about Stuffed Pork Tenderloin

Wrapping It Up

Stuffed Pork Tenderloin Recipe proves you don’t need fancy steps for a meal that looks and tastes impressive. With a simple stuffing, a quick roast, and a bit of resting time, you’ll have juicy pork loaded with flavor. It’s the kind of dinner that feels like a win special enough for guests, but simple enough for a weeknight. Give it a try, and you’ll see just how easy delicious can be.