By 
This post is sponsored by Cache Valley® Creamery. All thoughts and opinions are my own.
This Roasted Stuffed Pork Tenderloin Recipe is made with tender seasoned pork loin wrapped around a cheesy, pancetta, and mushroom filling balanced with fresh rosemary. Rich, savory, and herbaceous, it's an impressive, family-friendly dinner perfect for weeknight meals or a dinner party for special occasions!
Admittedly, chicken and ground turkey are the most common protein sources in my kitchen. However, once in a while, I switch things up with pork options like my Slow Cooker Pork Tenderloin, Slow Cooker Pulled Pork Sliders, Grilled Pork Chops, and this Stuffed Pork Tenderloin Recipe.
Filled with a pancetta, mushroom, and cheesy herb mixture, it looks impressive and tastes even better, but is secretly simple to make. Even better, the pork is never dry, always turning out juicy and tender. With just 15 minutes of prep time, the only hard part is waiting for it to bake.
Jump to:
Key Ingredients and Notes
- Pancetta - Pancetta is pork belly that has been cured with both salt and spices. It packs a powerful flavor punch and is used in a wide variety of Italian dishes. I can usually find it at the deli counter or pre-packaged nearby. However, I've also used bacon as a substitute, and the flavor is similar.
- Mushrooms - Cremini mushrooms add bulk and a slightly woody flavor to the filling. If I can't find cremini mushrooms, I find that white button mushrooms also work well.
- Pork Tenderloin - Pork tenderloin is a long, lean, and tender cut of meat, typically weighing around 1 pound and serving about 3 people. Trim off the silver skin if it hasn't already been removed.
- Swiss Cheese - I use Cache Valley® Swiss Cheese Slices, finding its mild, tangy taste pairs well with the rich filling. If you can't find Swiss cheese or aren't a fan, you can use mozzarella cheese, provolone, or Havarti instead.
Possible Variations
- Spinach & Sun-Dried Tomatoes - Swap the mushrooms for fresh spinach and a few tablespoons of diced sun-dried tomatoes. Add a sprinkle of feta or mozzarella for a Mediterranean twist.
- Caramelized Onions & Blue Cheese - Cook down sliced onions until golden and soft, then mix in crumbled blue cheese before spreading the filling over the pork.
- Prosciutto & Gruyère - Layer thin prosciutto slices over the pork before adding the cheese for a slightly salty, nutty flavor that pairs beautifully with rosemary.
- Herbs - Swap the rosemary with fresh parsley or fresh thyme for a slightly different taste.
Want the quick version? Jump to the recipe card below. Or, keep reading for a detailed, step-by-step guide.
How to Make Roasted Stuffed Pork Tenderloin
Brown the pancetta - Cook the pancetta over medium heat until lightly browned.
Cook the mushrooms - Add the mushrooms and rosemary to the pan, and cook until the pancetta is cooked through and the mushrooms have evaporated their liquid. Set aside.
Butterfly the pork - Make a lengthwise cut, running a sharp knife parallel to the cutting board about halfway up from the bottom of the tenderloin. Gently unroll the pork as you continue to cut until you have a large, flat rectangle.
Stuff - Spread the mushroom filling evenly over the surface of the pork, and top it with Swiss cheese slices.
Roll and season - Roll the tenderloin up tightly, and secure it with butcher's twine or toothpicks. Season the outside with salt and pepper.
Roast - Place the pork seam-side down in a baking dish, and roast uncovered until the internal temperature reaches 145°F. Rest for a few minutes before slicing and serving.
Amanda's Expert Tips
- Butterfly with ease. If you're new to butterflying pork, place the tenderloin in the freezer for about 20 minutes first to firm it up. This makes it easier to slice evenly without cutting all the way through. Alternatively, ask your butcher to do this step for you.
- Pound for even thickness. After butterflying, cover the pork with plastic wrap and gently pound it with a meat mallet or rolling pin until it's an even thickness. This ensures the pork cooks evenly and rolls up easily around the filling.
- Use an instant-read thermometer. Pork tenderloin can dry out quickly if overcooked. Start checking the internal temperature at 25 minutes and remove it from the oven as soon as it reaches 145°F. Let it rest for 5-10 minutes before slicing.
As Seen on TV
I had the chance to share this recipe on Fresh Living on KUTV! It was such a fun segment, and I shared my best tips for making it extra delicious.
Watch the segment here →
Serving Suggestions
I like to serve my stuffed pork tenderloin with Instant Pot Roasted Garlic Mashed Potatoes or Potatoes Au Gratin. Then, I add Sauteed Green Beans, Roasted Artichokes, or an Easy Spinach Salad for extra nutrients.
For special occasions, I add Tiramisu Brownies or Chocolate Whiskey Cake, too.
How to Store
Once cool, transfer leftover stuffed pork tenderloin to an airtight container and store it in the fridge for up to 3 days. Or, freeze the pork for up to 2 months.
To serve, thaw the frozen pork in the fridge overnight. Then, reheat slices in a skillet over medium-low heat just until warmed through. Avoid microwaving, as it can cause the pork to dry out.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
More Easy Dinner Recipes
If you love this Stuffed Pork Tenderloin Recipe, try these Sunday dinner favorites, too:
- Italian Beef Braciole - Rolled pieces of meat with a savory filling and a rich tomato sauce.
- Chicken Vesuvio Recipe - A Chicago classic with chicken, potatoes, and peas in one dish.
- Braised Beef Italian Short Ribs - A decadent, melt-in-your-mouth comfort food cooked low and slow.
- Creamy Steak Marsala - Juicy steak, tender mushrooms, and rich sauce combine for a delicious dinner in an hour.
Recipe
Stuffed Pork Tenderloin Recipe
Video
Ingredients
- 2 ounces pancetta, diced
- 4 ounces cremini mushrooms, diced
- 1 ½ teaspoons fresh rosemary, minced
- 1 pork tenderloin, approx. 1-1.5 lbs.
- 4-5 Cache Valley® swiss slices
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 375°F.
- In a sauté pan, cook the pancetta over medium heat for 4-5 minutes, until lightly browned.
- Add the mushrooms and rosemary, and cook for 8-10 minutes, until the pancetta is cooked through and the mushrooms have released and evaporated their liquid. Set aside to cool slightly.
- Butterfly the pork tenderloin using the roll-cut method: Make a lengthwise cut with your knife parallel to the cutting board, about halfway up from the bottom of the tenderloin. Gently unroll the pork as you continue cutting, keeping the knife level, until you have a large, flat rectangle.
- Spread the mushroom filling evenly over the surface of the pork, then top with the cheese slices.
- Roll the tenderloin up tightly and secure it with butcher's twine or toothpicks.
- Season the outside with salt and pepper and place it seam-side down in a baking dish.
- Roast uncovered for 30-35 minutes, or until the internal temperature reaches 145°F.
- Let the tenderloin rest for 5-10 minutes before slicing and serving.
Comments
No Comments