This Herb Stuffed Pork Tenderloin recipe is ideal for when you’re entertaining guests but it’s also great for a family style Sunday dinner. Pork tenderloins are stuffed with an incredibly fragrant stuffing, roasted until tender then basted with super flavorful, buttery pan sauce.
Serve it with your favorite side and you’ll have everyone coming back for seconds.
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Herb-Stuffed Pork Tenderloin Recipe
If you have ever considered cooking a stuffed pork tenderloin but worried it was too complicated, this recipe will set your mind at ease. With just a few simple steps and basic ingredients you’ll have delicious and very impressive looking stuffed tenderloin ready to bake.
For this recipe, a pack of 2 pork tenderloins, not pork loins are used. Though the names are similar, the type of cuts are very different. A loin is much denser and takes longer to cook. Pork tenderloins are, just as the name indicates, naturally very tender, which makes this basically a fail-proof recipe! Trust me, it really is that easy.
💗 Why We Love This Recipe
- Fresh herbs with the rich and buttery pan juices give the tenderloin amazing flavor.
- This recipe looks really fancy, which is great for special occasions, but it really is an easy recipe that’s ready in just 45 minutes!
- The flavors in this stuffed tenderloin recipe are so versatile that you can serve it with any side dish you’d like. Serve it with some Homemade Mac and Cheese and watch the kids come running.
- Pork tenderloins
- Olive oil (or avocado oil)
- Garlic cloves
- Fresh rosemary
- Panko bread crumbs
- Salt and black pepper
How to Make Stuffed Pork Tenderloin
● Heat oven to 400 degrees F. Place the tenderloins on a flat work surface.
● Using a sharp knife, butterfly the pork tenderloins. Using the flat side of a meat mallet, pound meat into an ½” thick even rectangle.
● Pat them dry with a paper towel and season them lightly with salt and pepper.
● Add 1 tablespoon of olive oil to an oven-safe skillet and then add the shallot. Cook for 2-3 minutes or until the shallot is tender.
● Add the cloves garlic, rosemary, and breadcrumbs. Stir to combine.
● Using a wooden spoon, spread the bread crumb, herb mixture over the butterflied pork tenderloin, leaving about a one inch border, Then roll them into a tight log, jelly-roll style. Secure the tenderloin with kitchen twine and season the outside with salt and pepper.
● Wipe the skillet clean (no need to wash it) and add the remaining tablespoon of olive oil. Allow the skillet to heat until the oil is shimmering.
● Sear the pork tenderloins for 2 minutes per side, then add the butter, rosemary sprigs, and whole garlic cloves.
● Place tenderloin in preheated oven and roast for 15-20 minutes or until the internal temperature of the pork reaches 140F.
● Remove the stuffed loin from the oven and baste the top with juices from the pan. Cut and remove the kitchen string.
● Cover the pork tenderloins with foil. Let meat rest for 5 minutes, or until the internal temperature reaches 145F on a instant read meat thermometer.
● Transfer to a cutting board and slice pork tenderloin and serve as desired.
Store any leftover pork in an airtight container in the fridge for up to three days.
Can I Freeze Stuffed Tenderloin?
Absolutely! All you have to do is allow the pork to cool to room temperature. Then just double wrap it with plastic wrap then a layer of foil. Label the outside of the foil with the date you cooked it. It should stay fresh in the freezer for up a couple of months.
To thaw, place it in the fried over night then reheat in the oven.
Can I Use Boneless Pork Loin Roast?
Yes, you can use a pork loin. When cooking a larger cut of pork like a whole loin roast, you’ll want to cook it in a 375 degree f oven for about 25 minutes per pound. You’ll definitely want to check the internal temp with a meat thermometer to check for doneness.
Tips for Roasting the Best Pork Tenderloin.
- Try to get as even layer as you can. When you butterfly it, there is usually a thicker end. Try to even up thickest part of the meat with the other side as closely as possible. The best way to do that is with a meat mallet. Cover the tenderloins with sheets of plastic wrap and gently tap away until it’s nice and even.
- Make sure you get unflavored tenderloins. There are a good many flavored types and don’t want those flavors competing with the herbs used in the recipe
- If you have a lot of brown bits stuck to the bottom of the pan, you can use a little white wine, chicken stock or chicken broth to deglaze the pan.
- This recipe can also be halved or doubled, depending on how many people you’re serving. If you are doubling it, just make sure not to overcrowd your pan so that the pork can get a nice golden brown crust.
Stuffed Pork Tenderloin Variations and Add-in’s
Pork: If you don’t want to cook a whole tenderloin, you can use boneless pork chops. I like to get a whole loin and make my own chops. All you have to do is trim the fat cap off the loin. Then cut the pork roast in up in 2 inch intervals. To stuff it, you will just use a sharp knife to create a pocket on the long side of the chops. Add your stuffing and secure with twine or a tooth pick before searing.
Seasonings: You can use any of your favorite fresh herbs in this recipe. Sage, green onions, fresh parsley, and thyme work really with the rosemary sprigs. Create a loose paste in a small bowl with various herbs and a little olive oil, add in the breadcrumbs and mix well. Then just proceed with stuffing the tenderloin. Lemon zest or red pepper flakes are other great ways to flavor the stuffing.
Stuffing: Instead of using panko breadcrumbs, you can take Italian or traditional breadcrumbs and toast them lightly in a skillet before adding in the herbs. For a cheesy stuffing, parmesan cheese tastes awesome with pork tenderloin.
Want More Hearty Dinner Recipes?
Herb Stuffed Pork Tenderloin
- 1 package 2 whole pork tenderloins
- 2 tablespoons olive oil divided
- ¼ cup finely chopped shallot
- 2 cloves garlic minced
- 1 teaspoon fresh rosemary minced
- ½ cup panko breadcrumbs
- 2 tablespoons butter
- 2 sprigs fresh rosemary
- 2 whole cloves garlic smashed and peeled
- Salt and pepper
- Preheat your oven to 400F.
- Butterfly the pork tenderloins and pound them into an even ½” thick rectangle.
- Pat them dry with a paper towel and season them lightly with salt and pepper.
- Add 1 tablespoon of olive oil to an oven-safe skillet and then add the shallot. Cook for 2-3 minutes or until the shallot is tender.
- Add the garlic, rosemary, and breadcrumbs. Stir to combine.
- Spread the bread crumbs over the butterflied pork tenderloin and roll them into a tight log. Secure the tenderloin with kitchen twine and season the outside with salt and pepper.
- Wipe the skillet clean (no need to wash it) and add the remaining tablespoon of olive oil.
- Allow the skillet to heat until the oil is shimmering.
- Sear the pork tenderloins for 2 minutes per side, then add the butter, rosemary sprigs, and whole garlic cloves.
- Roast for 15-20 minutes or until the internal temperature reaches 140F.
- Remove the pork tenderloins 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 145F.
- Slice and serve as desired. Store any leftover pork in an airtight container in the fridge for up to three days.
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