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.
Ingredients
- 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
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