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4.67 from 12 votes

Stuffed Pork Tenderloin Recipe

Stuffed Pork Tenderloin is a delicious main dish option for holidays and special dinners! This rolled stuffed pork loin roast is juicy, savory, and absolutely beautiful. It's stuffed with rosemary, garlic, and breadcrumbs, and roasted to perfection.
Step-by-step photos can be seen below the recipe card.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 6
Author: Becky Hardin

Ingredients

  • 2 whole pork tenderloins unseasoned
  • 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 unsalted butter
  • 2 sprigs fresh rosemary
  • 2 cloves garlic smashed and peeled
  • Salt and pepper

Instructions

  • Preheat oven to 375°F. Butterfly the pork tenderloins and pound them into an even ½-inch thick rectangle.
    2 whole pork tenderloins
    ingredients for stuffed pork loin
  • Pat the tenderloins dry with a paper towel and season them lightly with salt and pepper.
    Salt and pepper
    flattened pork loin on a cutting board
  • Add 1 tablespoon of olive oil to an oven-safe skillet and add the shallot. Cook for 2-3 minutes or until the shallot is tender.
    2 tablespoons olive oil, ¼ cup finely chopped shallot
  • Add minced garlic, minced rosemary, and breadcrumbs. Stir to combine.
    2 cloves garlic, 1 teaspoon fresh rosemary, ½ cup Panko breadcrumbs
    breadcrumb filling for stuffed pork loin in a skillet
  • Spread the breadcrumb mixture over the butterflied pork tenderloin.
    flattened pork loin with a layer of breadcrumb filling spread on top
  • Roll each tenderloin into a tight log. Secure the tenderloin with kitchen twine and season the outside with salt and pepper.
    stuffed pork loin rolled up and tied with kitchen string on a cutting board
  • Wipe the skillet clean (no need to wash it) and add the remaining tablespoon of olive oil. Heat the skillet until the oil is shimmering.
  • Sear the pork tenderloins for 2 minutes per side, then add the butter, rosemary sprigs, and whole garlic cloves.
    2 tablespoons unsalted butter, 2 sprigs fresh rosemary, 2 cloves garlic
    stuffed pork loin in a skillet with butter and rosemary sprigs
  • Place the skillet with the tenderloins in the oven and roast for 15-20 minutes or until the internal temperature reaches 140°F.
    stuffed pork loin in a skillet after roasting
  • Remove the tenderloins from the oven and baste the top with juices from the pan.
  • Cover the tenderloins with foil and allow them to rest for 5 minutes, or until the internal temperature reaches 145°F.
  • Slice and serve as desired.

Video

Notes

Storage: Store any leftover pork in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 830kcal | Carbohydrates: 6g | Protein: 126g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 403mg | Sodium: 359mg | Potassium: 2428mg | Fiber: 1g | Sugar: 1g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 6mg