I’ve got a delicious stuffed pork tenderloin recipe that’ll make you feel like a kitchen pro! This juicy pork dish is packed with savory ingredients like caramelized onions, bacon, and a touch of pesto, creating comforting flavors all in one bite.
This pork tenderloin recipe addresses challenges of dryness and blandness while offering delicious stuffing options and straightforward cooking techniques for home cooks.
When I first tried stuffing pork, I worried I would end up with a dry, overcooked mess. Turns out, it’s quite forgiving! I learned to trust the process, taking my time while sautéing my onions just enough so they’re sweet and soft without burning.
What I love about this dish is how simple it is to whip up in about an hour. With just a bit of prep, the oven does most of the work. You’ll have a warm, hearty meal ready to impress your family or guests!
If you want to ensure you’re pairing this dish with something delicious, check out my Broccolini Frittata recipe next.
Table of contents
Why You Will Love This Recipe
- Juicy and Flavorful , The stuffed pork tenderloin stays wonderfully moist thanks to the combination of savory bacon and aromatic pesto, creating a rich flavor profile that’s simply mouthwatering.
- Ideal for Meal Prep , This dish can be assembled ahead of time and stored in the fridge, giving you the freedom to prepare it on a busy weeknight, maximizing convenience for your schedule.
- Colorful and Inviting , The bright colors of roasted peppers and sun-dried tomatoes not only enhance the dish visually but also add a delightful mix of sweetness and acidity to each slice, making it as appealing to the eyes as it is to the palate.
- Endless Customization , Switch up the stuffing with your favorite ingredients, like seasonal veggies or different cheeses, allowing you to tailor the recipe to your tastes all year round!
Italian Stuffed Pork Tenderloin with Onions
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Low Salt
Description
Delicious Italian stuffed pork tenderloin filled with bacon and pesto, perfect for a hearty meal.
Ingredients
- 2.5 lb (1 package) pork tenderloins, fresh and lean
- 1 lb bacon
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 8 oz baby bella mushrooms, diced
- 1/3 cup sun-dried tomatoes in oil, drained
- 1/2 cup fresh grated Parmesan cheese
- 1/2 cup pesto
- 2 tbsp (30 ml) olive oil
- 1 tsp dried Italian seasoning
- Salt and black pepper, to taste
Instructions
- Step 1: Remove the pork tenderloins from the package and pat dry with paper towels. Drying ensures better browning and crust formation during roasting.
- Step 2: Using a sharp knife, carefully trim away as much silver skin as possible from the tenderloins. This tough membrane can cause uneven cooking and toughness if left intact.
- Step 3: Make a lengthwise cut down the center of each tenderloin, slicing about three-quarters through without cutting all the way. This creates a pocket for the stuffing.
- Step 4: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced yellow onion and red bell pepper. Sauté until softened and translucent, approximately 5-7 minutes. This step enhances sweetness and reduces moisture in the filling.
- Step 5: In a mixing bowl, combine the sautéed vegetables, drained sun-dried tomatoes, and 1/2 cup grated Parmesan cheese. Allow the mixture to cool slightly before stuffing to prevent cooking or toughening the pork.
- Step 6: Carefully fill the pocket of each tenderloin with the cooled stuffing mixture. Roll the tenderloin tightly and place seam side down, making sure it is not overly packed to ensure even cooking and prevent spilling.
- Step 7: Wrap each stuffed tenderloin with strips of bacon, covering the entire surface. Secure with toothpicks or tie with kitchen twine every 1-2 inches to keep the bacon and stuffing in place during cooking.
- Step 8: Preheat the oven to 375°F (190°C). Place the wrapped tenderloins in a roasting pan. Roast until the internal temperature reaches 145°F (63°C), approximately 40-45 minutes. Monitor the bacon to achieve a crisp, golden exterior. If bacon is not crisping sufficiently, increase oven temperature to 425°F (218°C) for the last 10-15 minutes.
- Step 9: Remove the pork from the oven and let rest for at least 10 minutes. Resting allows juices to redistribute throughout the meat, ensuring moist and tender slices.
- Step 10: Slice the tenderloin into medallions and serve warm. The aroma of bacon and caramelized onions will be pronounced and inviting.
Notes
- Room Temperature: Keep in an airtight container for up to 2 days for optimal moisture retention without drying.
- Refrigeration: Store in an airtight container in the refrigerator up to 4 days. Reheat thoroughly before serving.
- Freezing: Wrap tightly in plastic wrap then place in a freezer-safe bag. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- Use a meat thermometer to confirm the internal temperature reaches 145°F for safe and juicy pork.
- If stuffing leaks during cooking, roll tightly and secure with twine every 1-2 inches to hold contents.
- For a drier filling, ensure vegetables are fully sautéed for 5-7 minutes until softened and excess moisture evaporates.
- Drain sun-dried tomatoes thoroughly to avoid excess moisture in the stuffing.
- Freshly grated Parmesan cheese melts better and provides richer flavor compared to pre-grated options.
- Reheat leftovers in an oven preheated to 325°F (163°C) until warmed through, approximately 15-20 minutes. Cover loosely with foil to prevent drying.
- Serve with roasted Brussels sprouts or a classic Caesar salad. Garlic mashed cauliflower or sautéed green beans also complement this dish well. Add a dollop of pesto or a spoonful of chimichurri sauce or balsamic reduction for added flavor contrast.
- Substitute red bell pepper with yellow or orange bell peppers for different sweetness levels.
- Replace baby bella mushrooms with button mushrooms if preferred.
- Swap Parmesan cheese with mozzarella for a milder, creamier filling.
- Add fresh baby spinach wilted into the stuffing for color and nutrients; drain frozen spinach well if used.
- Select fresh pork tenderloins with a nice pink color and minimal silver skin for tenderness and juiciness.
- Use yellow onions for their natural sweetness when caramelized.
- Avoid pre-minced garlic; fresh, finely chopped garlic infuses better flavor into the stuffing.
- Choose a quality dried Italian seasoning blend containing basil, oregano, and thyme for authentic flavor.
- Use extra virgin olive oil for sautéing to maximize flavor and effective browning.
Nutrition
- Serving Size: 1 medallion
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Pork tenderloin: Look for a fresh, lean cut with a nice pink color. This helps keep the filling juicy and flavorful.
- Onions: Choose yellow onions for a sweeter flavor as they caramelize well. Dice them finely for a more even texture in the stuffing.
- Garlic: Fresh garlic is best; avoid pre-minced varieties. When finely chopped, it infuses the filling with a lovely aromatic depth.
- Italian seasoning: Opt for a good blend that includes dried basil, oregano, and thyme. It adds authentic Italian flavor to the pork.
- Parmesan cheese: Use freshly grated Parmigiano-Reggiano for a rich, savory kick. Pre-grated can lack flavor and does not melt as well.
- Olive oil: A high-quality extra virgin olive oil enhances flavor and helps brown the meat. Avoid lower-grade options that can be too bitter.
- Spinach: Fresh baby spinach works well in stuffing; it wilts down nicely and adds color. Frozen can be used, but drain well before adding.
- Pork tenderloin: Look for a fresh, lean cut with a nice pink color. This helps keep the filling juicy and flavorful.
- Onions: Choose yellow onions for a sweeter flavor as they caramelize well. Dice them finely for a more even texture in the stuffing.
- Garlic: Fresh garlic is best; avoid pre-minced varieties. When finely chopped, it infuses the filling with a lovely aromatic depth.
- Italian seasoning: Opt for a good blend that includes dried basil, oregano, and thyme. It adds authentic Italian flavor to the pork.
- Parmesan cheese: Use freshly grated Parmigiano-Reggiano for a rich, savory kick. Pre-grated can lack flavor and does not melt as well.
- Olive oil: A high-quality extra virgin olive oil enhances flavor and helps brown the meat. Avoid lower-grade options that can be too bitter.
- Spinach: Fresh baby spinach works well in stuffing; it wilts down nicely and adds color. Frozen can be used, but drain well before adding.
Recipe Tips
- If the pork tenderloin is tough after cooking, check using a meat thermometer to ensure it reached 145°F; allow to rest 10 minutes before slicing.
- When the stuffing leaks during cooking, roll the tenderloin tightly and secure with twine placed every 1-2 inches for better containment.
- If the bacon isn’t crisping up, increase the oven temperature to 425°F for the last 10-15 minutes of cooking to render more fat.
- For a drier filling, ensure vegetables are fully cooked before mixing in the cheese; sauté for about 5-7 minutes until softened.
- If the sun-dried tomatoes seem too oily, be sure to drain well before adding to the stuffing; this will prevent excess moisture in the filling.
Serving Suggestions
Serve stuffed pork tenderloin with roasted Brussels sprouts or a classic Caesar salad for a delightful meal. You can also pair it with garlic mashed cauliflower or sautéed green beans for added variety.
Use stuffed pork tenderloin to make sandwiches or wraps by slicing and adding to gluten-free bread or lettuce leaves. Add to pasta dishes or grain bowls for an exciting twist on traditional recipes.
Top with homemade chimichurri sauce or balsamic reduction for an added burst of flavor. A dollop of pesto also complements the richness of the stuffed pork tenderloin nicely.
Recipe variations
- You can use a 2.5 lb pork tenderloin from one package, cutting it through the center to stuff with the prepared vegetable and cheese mixture for a flavorful main dish.
- Add 1 teaspoon dried Italian seasoning along with salt and black pepper to the sauteed onion, bell pepper, and mushrooms to enhance the savory stuffing inside the tenderloin.
- Either baby bella or button mushrooms can be sautéed with 1 small yellow onion and 1 red bell pepper to provide depth of flavor and moisture for the filling.
- If using bacon for wrapping, 1 lb is sufficient to cover the 2 tenderloins. You can double the recipe and use 2 lb bacon for a larger batch. This recipe pairs well with Stuffed Mushrooms for a complete meal.
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How to Store?
To keep your Italian Stuffed Pork Tenderloin with Onions fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days to maintain moisture and flavor without drying out.
Refrigeration: Place in an airtight container in the fridge up to 4 days to keep freshness. Reheat thoroughly before serving.
Freezing: Wrap tightly in plastic wrap, place in a freezer bag, freeze up to 3 months. Thaw in fridge overnight before reheating.
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