Stuffed pork tenderloin is a tender and lean cut of meat stuffed with an herb and garlic breadcrumb mixture then seared, cooked, and basted in a garlic, butter, and rosemary sauce!
Looking for new ways to impress a crowd? Or maybe you’re just looking for delicious and easy recipes for a special occasion or trying something new on a weekend. Spinach Stuffed Chicken Breasts and Caprese Stuffed Chicken are two other stuffed meat recipes that are crowd-pleasing favorites around here. Try them both!
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Easy, Impressive, and Tasty
Stuffed pork tenderloin is an elegant meal that I like to serve for a fancy dinner or even a holiday celebration if I am serving a smaller crowd. Sometimes it’s nice not to have to worry about a big Turkey, and having something just as special, but with much less wait time!
This easy oven-roasted pork is stuffed with an herb and garlic breadcrumb filling then seared in more garlic butter and rosemary to get that delicious crust. It’s then transferred into the oven to cook through and the result is juicy flavorful meat, tender enough to melt in your mouth. So easy, yet so impressive!
Why we love this recipe
- Easy and fast. This entire meal can be ready in under 1 hour. It comes together with a few simple steps, and just a few ingredients.
- Impress your guests. There’s something about a stuffed pork tenderloin that looks way more complicated than it is. Your guests will appreciate feeling fancy!
- Delicious. The garlic, butter, and herbs elevate already flavorful meat. The sear on the outside, the filling on the inside, it’s all so yummy.
- The holidays. This recipe makes enough to serve 8 people. It’s nice to have another option for a main dish if a turkey isn’t your thing.
- Sunday dinner. As special as this dinner is, it really is easy enough to make on any weekend!
- Pork tenderloin – Keep in mind this is not pork loin. Tenderloin is long and narrow, whereas pork loin is a different cut that is from a different part. It’s also wider.
- Olive oil
- Shallots, fresh chopped rosemary & minced garlic – When sauteéd in the oil it creates a wonderful aromatic flavor that will get absorbed into the breadcrumbs.
- Panko breadcrumbs – I like the lighter, crispier, and coarser texture of the Panko style of breadcrumbs in this recipe.
- Butter – Once the pork is searing in the pan, butter gets added to create moisture and to add a little juice.
- Rosemary sprigs & whole garlic cloves smashed – Infuses flavors into the butter.
- Salt & pepper – A sprinkling of seasoning to the pork before anything else!
How to Make this Recipe
This is the kind of delicious meal that anyone can do! It’s an easy-to-follow recipe with show-stopping results and something everyone can be proud of!
Step 1: Carefully slice most of the way through the pork tenderloin, lengthwise along the long side with a sharp knife. Do not cut all the way through. You should be able to open it up and lay it flat (butterflied).
Step 2: Pound pork to about ½” thick with a meat mallet, then pat them dry with a paper towel. Season lightly with salt and pepper.
Step 3: Heat olive oil in an oven-safe large skillet and cook shallots for 2-3 minutes until tender then toss in the minced garlic, rosemary, and breadcrumbs. Mix to combine.
Step 4: Spread the bread crumb mixture over the butterflied pork tenderloins then roll them into a log. Tie with kitchen string or butchers twine to secure it, and sprinkle the outside with salt and pepper.
Step 5: Sear in a hot skillet for 2 minutes per side to get it golden brown, then add the butter, rosemary springs, and whole garlic cloves to the pan and place in the preheated oven. Cook for 15-2- minutes until the internal temperature reaches 140 degrees F.
Step 6: Remove and baste the top with the pan drippings and cover with foil to allow them to rest for 5 minutes before slicing and serving.
- Add fresh spinach, diced mushrooms, and/or caramelized onions with the minced garlic, rosemary, and breadcrumbs mixture. Oh gosh, so good!
- Stuff with cooked pork sausage crumbled into the filling mixture.
- Wrap the tenderloins in 8 slices of bacon or a few slices of prosciutto after searing them in the pan.
- Add ⅓ cup of cheese, like parmesan cheese, feta cheese, goat cheese, cream cheese, or mozzarella cheese, on top of the breadcrumb mixture before rolling.
- Add a teaspoon or two of balsamic vinegar to the mixture if you’d like.
- Be sure to pat the pork dry with a paper towel beforehand. Getting rid of excess moisture will help it get a good sear.
- Don’t overcrowd the pan while searing the pork, cook in batches if needed.
- Use regular breadcrumbs or seasoned breadcrumbs, if preferred.
- If serving a smaller crowd, use one tenderloin instead and half the recipe.
- You could also use one large pork loin roast instead or even different cuts of meat, like beef tenderloin or chicken breast.
- Swap the fresh herbs for dried herbs if that’s what you have.
- Using the twine helps to keep the filling in and not have it fall out as it cooks.
- The internal temperature should read 140 degrees when it’s ready to come out of the oven. It will continue to rise for 5 minutes once it’s out and it’ll be officially ready to eat once it reads 145 degrees F.
Keep any leftover pork tenderloin in an airtight container in the fridge for up to 4 days. Enjoy leftovers for days!
It will probably already be sliced at this point, so if you’re only heating a couple of pieces, you can use the microwave. If you’re reheating a lot at a time, you can place them back in the skillet to reheat in the oven until warmed through.
Stuffed Pork Tenderloin
- 2 pork tenderloins
- 2 tablespoons olive oil divided
- ¼ cup shallots or onions finely chopped
- 2 cloves garlic minced
- 1 teaspoon fresh rosemary minced
- ½ cup Panko breadcrumbs
- 2 tablespoons butter
- 2 sprigs fresh rosemary
- 2 cloves whole garlic smashed and peeled
- Salt and pepper
- Preheat oven to 400° F.
- Slice each pork tenderloin along the long side (careful not to cut all the way through)
- Pound each with a meat mallet until about ½” thick.
- Pat them dry with a paper towel and season each lightly with salt and pepper.
- Add 1 tablespoon of olive oil to an oven-safe skillet (cast iron is great) and add the diced shallot. Cook for 2-3 minutes or until tender.
- Add the minced garlic, rosemary, and breadcrumbs to the pan and combine well.
- Spread the bread crumb mixture over the butterflied pork tenderloins and roll them into a log. Tie each with kitchen twine to secure and sprinkle salt and pepper.
- Add the remaining tablespoon of olive oil and allow the skillet to heat for a minute.
- Then place the tenderloins in the pan and sear for 2 minutes per side.
- Then add the butter, rosemary sprigs, and whole garlic cloves to the pan.
- Place in the oven and bake for 15-20 minutes, until the internal temperature reaches 140° F.
- Remove from the oven and baste the top with juices from the pan.
- Cover the pork tenderloins with foil and allow them to rest for 5 minutes, or until the internal temperature reaches 145° F.