Mediterranean Stuffed Pork Tenderloin with Creamy Feta Filling

Stuffed Pork Tenderloin Ingredients

These are the components for the pork and the filling.

For the Pork

• Pork tenderloins: two whole, about 1 to 1 1/2 lb each. Choose tenderloin—not pork loin.
• Kosher salt
• Black pepper

For the Filling

• Olive oil: 2 tbsp total, divided.
• Onion: finely chopped.
• Mushrooms: finely chopped, white or cremini.
• Garlic: freshly minced.
• Fresh spinach: chopped and packed.
• Sun-dried tomatoes: chopped, oil-packed for richer flavor.
• Cream cheese: softened so it blends smoothly.
• Parmesan: freshly grated.
• Italian seasoning: 1 tsp, or substitute fresh thyme or rosemary.
• Red pepper flakes: optional, for a little heat.

Full recipe quantities are in the recipe card below.

Variations and Substitutions

The filling and herbs are flexible—feel free to customize.

• Swap the cheese: goat cheese, ricotta or Boursin work well in place of cream cheese.
• Apple and sage: for a fall twist, use diced apple, sage and a splash of apple cider.
• Add cured pork: chopped bacon or prosciutto folded into the filling adds smoky depth.
• Switch the greens: kale or chard can replace spinach—just wilt them first.
• Try different herbs: rosemary, thyme or sage are good alternatives to Italian seasoning.
• Make a single tenderloin: halve the filling amounts for one tenderloin.

Grab These Tools

The right equipment makes the process straightforward.

• Sharp chef’s knife: for trimming and butterflying.
• Sturdy cutting board: a solid surface for pounding and rolling.
• Plastic wrap and meat mallet: to pound the pork to even thickness.
• Kitchen twine: to secure the rolls.
• Oven-safe skillet: for searing and roasting in one pan.
• Instant-read thermometer: to hit the ideal 140–145°F finish.

How to Make Stuffed Pork Tenderloin: An Easy Guide

This recipe moves from prep to plate in about 45–55 minutes.

Butterfly and Pound the Pork

Cut each tenderloin lengthwise without cutting all the way through. Open it like a book, place between two sheets of plastic wrap and pound to 1/4–1/2 inch thickness. Season both sides with kosher salt and black pepper.

Cook the Vegetables

Heat 1 tbsp olive oil in a skillet over medium heat. Cook the onion and mushrooms with a pinch of salt until softened and lightly browned, about 6 minutes. Stir in the garlic for 30 seconds, then add the spinach and cook until just wilted.

Mix the Stuffing

Transfer the vegetables to a bowl to cool slightly. Stir in the sun-dried tomatoes, softened cream cheese, Parmesan, Italian seasoning and red pepper flakes if using. The mixture should be glossy and hold together when scooped.

Stuff and Tie the Tenderloins

Spread the filling over each butterflied tenderloin, leaving a 1-inch border. Roll tightly from the long side, tucking the filling in, and tie with kitchen twine every 1 1/2 inches to secure.

Sear in the Skillet

Heat the remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the rolled tenderloins on all sides until deeply golden, about 2–3 minutes per side.

Roast and Rest

Roast in a 400°F oven for 12–18 minutes. Remove when the internal temperature reads 140–145°F at the thickest point. Let rest on a cutting board for 10 minutes, then snip the twine and slice into rounds.

5 Common Mistakes When Making Stuffed Pork Tenderloin

Avoid these frequent missteps for the best result:

1. Using pork loin instead of tenderloin: loin is larger and cooks differently; this recipe is for tenderloin.
2. Skipping the pound: uneven thickness makes rolling difficult and can cause splitting.
3. Overstuffing: too much filling will escape during cooking—leave the 1-inch border.
4. Skipping the twine: ties keep the roll intact during searing and roasting.
5. Overcooking past 145°F: tenderloin dries out quickly; pull at 140–145°F and allow carryover to finish it.

Make Ahead and Storage

This dish stores and reheats well, making it great for entertaining.

Make Ahead

• Filling: refrigerate cooked filling up to 2 days in an airtight container.
• Roll ahead: stuff and tie the tenderloins up to 24 hours before cooking; keep covered and chilled.
• Bring to room temperature: let rolled pork sit 20 minutes before searing for even cooking.

Storing Leftovers

• Refrigerate: store sliced or whole in an airtight container for up to 3 days.
• Slice cold: chilled pork slices more cleanly; reheat gently to preserve tenderness.

Reheating

• Oven: arrange slices in a dish with a splash of broth, cover with foil and warm at 325°F about 15 minutes.
• Skillet: warm covered over low heat with a little broth.
• Microwave: use 50% power to avoid toughening the meat.

How to Serve This Stuffed Pork Tenderloin Recipe

This makes an elegant, comforting main course paired with classic sides.

Sauces and Toppings

• Pan sauce: deglaze the skillet with white wine and chicken broth, finish with a knob of butter.
• Lemon and herbs: a squeeze of lemon and some fresh parsley brighten the slices.
• Balsamic glaze: a thin drizzle complements the sun-dried tomatoes.

Suggested Sides

• Creamy mashed potatoes: perfect for soaking up pan sauce.
• Roasted vegetables: carrots, parsnips or other root veg roast at the same oven temperature.
• Garlic green beans: quick sauté with olive oil and lemon zest.
• Crusty bread: ideal for mopping up juices.

How to Make the Best Stuffed Pork Tenderloin: Final Notes + Secrets

Small details elevate the final dish:

• Trim the silver skin: remove the tough membrane with a sharp knife.
• Soften the cream cheese: room-temperature cream cheese mixes smoothly without lumps.
• Sear in a hot pan: a hot skillet develops a flavorful crust.
• Use a thermometer: an instant-read thermometer ensures you hit 140–145°F for juicy results.
• Rest before slicing: a 10-minute rest lets juices redistribute and the filling set.
• Snip the twine carefully: use sharp scissors so slices remain neat.