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Take tender, juicy pork tenderloin by stuffing it! My Stuffed Pork Tenderloin recipe fills the pork with gooey brie cheese and decadent caramelized onions for an innovative way to serve pork. Plus, it's keto-friendly too!
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Roast Stuffed Pork Tenderloin
Pork tenderloin is by far one of my favorite cuts of meat to bring back from the store, especially when it's on sale (and it often is)! There are so many tasty ways to cook it, from baking, to air frying, or cooking it with its own gravy in the Instant Pot. There's no going wrong with pork tenderloin!
When you really want to treat your family to a dinner to remember, stuffing pork tenderloin is the way to go. Stuffed pork takes an easy dish from simple to deluxe, with practically no extra work! The steps are straightforward, and yet the results are so impressive, this dish is sure to wow your family.
Best of all, you can customize this easy pork tenderloin recipe any way you'd like. Add breading by dipping it in eggs and rolling it in breadcrumbs, or fresh herbs and sauteed spinach to the stuffing.
Once you know how to stuff pork tenderloin, you'll want to come up with more stuffings to try it with - trust me, I'm always scouring the kitchen for new ideas to pair with this recipe!
Stuffed Tenderloin of Pork Ingredients
- Pork tenderloin
- Brie cheese
- Onion
- Butter
- Olive oil
- Garlic powder
- Onion powder
- Paprika
- Rosemary
- Thyme
- Salt and pepper
How to Make Stuffed Pork Tenderloin
- Melt the butter in a saucepan over medium heat, then slice and add the onions.
- Reduce the heat to low and gently sauté the onions, stirring often. Continue to stir until they are caramelized, a minimum of about 30 minutes. Then, remove from the heat and allow to cool.
- Preheat the oven to 400°F. Place the tenderloin on a cutting board and use a sharp knife to slice it in half lengthwise, ensuring not to cut all the way through so it can close like a hotdog bun. Drizzle with oil on all sides.
- In a small bowl, mix together the garlic powder, onion powder, paprika, thyme, and rosemary. Season the pork with the seasoning mixture, turning and rubbing it in until well coated.
- Slice the brie cheese into long strips. Place the pork in a baking dish, flipped open, and then layer caramelized onions and strips of brie inside.
- Close the pork, securing the edge well with toothpicks. Bake for 30-40 minutes.
- Let cool 10 minutes, then slice, and serve!
Roasted Stuffed Pork Tenderloin Tips
- For truly perfect caramelized onions, keep stirring them over low heat for at least an hour. It takes a long time to perfectly caramelize onions, but they're so worth it.
- If you can find it, the perfect brie for this recipe is fromage d'affinois, which can be found at many specialty stores. If you can't find it, any mild, earthy brie will work!
- If you can't find or don't like brie, try this recipe with swiss, mozzarella, pepper jack, or your favorite mild melting cheese. It'll still be delicious! Top it off with a little parmesan cheese for an extra cheesy kick.
- Feel free to add extras to the stuffing such as mushrooms, blanched spinach, and fresh herbs like sage, parsley, or thyme.
- You can even add extra ingredients like bacon - try bits of my Candied Bacon!
- If desired, you can sear the tenderloin after stuffing it. Just ensure to tightly close the seam with toothpicks.
Breaded Stuffed Pork
This recipe omits breading to maintain a low-carb profile, ideal for keto diets, but breading it is an easy option if preferred. Just assemble the pork tenderloin with stuffing and seal it with toothpicks. Then, all you need is:
- Crack 3 eggs into a casserole dish or the same dish you'll bake the tenderloin in.
- Dip the tenderloin in the eggs, rolling it to make sure it's thoroughly coated.
- Prepare a large dish with 1½ cups of breadcrumbs. Transfer the egg-coated tenderloin to the breadcrumb dish and roll it around, pressing down on the crumbs, until it's completely coated.
- Rinse out the baking dish (if used for eggs), return the tenderloin to the dish, and bake as instructed.
Stuffing Pork Tenderloin FAQ
It's better to cook lean cuts like tenderloin at higher temperatures for shorter times, so I prefer cooking it at 400°F. This is because lean cuts actually get tougher when cooked for longer, unlike fattier cuts that will get butter-soft cooked slowly.
Searing meat before roasting it is always a great idea for adding a nice crust and extra flavor! Stuffed pork is difficult to sear due to the open end. However, if you seal the edge thoroughly with toothpicks, it is possible to sear the meat without losing all that delicious stuffing.
A 2-3 lb stuffed pork tenderloin should be cooked for 30-40 minutes at 400°F to ensure that the meat is cooked through and the stuffing has had a chance to heat up until safe to eat. If you're cooking the pork at a lower temperature, make sure to add more time. It's done when the temperature reads 145°F using a meat thermometer!
Tenderloin can absolutely be fully cooked and still pink! However, never gauge the doneness of pork based on the color. It's very important to always use a meat thermometer. If the meat reads 145°F, it's done!
No, you won't need a meat tenderizer for this recipe! Because this is not a true pork roulade, you won't need a mallet or any pieces of plastic wrap to wrap it with. All you have to do is slice it open lengthwise and stuff it with your desired fillings.
Storage and Reheating
- Refrigerator: Store stuffed pork tenderloin in serving-sized slices in the fridge for 3-4 days.
- Freezer: Slice the pork tenderloin into serving-sized slices, then wrap them tightly in plastic wrap and place in a plastic bag. Freeze for up to 3 months.
- Reheating: Stuffed pork tenderloin does best reheated in the oven or air fryer, wrapped in foil to prevent the cheese melting out! Reheat for 7 minutes in the oven at 350°F or 4 minutes in the air fryer at 350°F.
- Reheating from frozen: Let thaw in the fridge or using the defrost setting in the microwave, then reheat as usual.
What to Serve with Stuffed Pork
If you enjoyed the recipe, leave a comment and a rating below!
Stuffed Pork Tenderloin
Equipment
- Baking dish
Ingredients
- 2 lb Pork tenderloin
- ½ teaspoon Thyme - dried
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- ½ teaspoon Paprika
- ¼ teaspoon Rosemary - dried
- Salt and pepper - to taste
- 2 Tablespoons Olive oil
- 3 Tablespoons Butter
- 1 medium Onion
- 8 oz. Brie cheese
Instructions
- Melt the butter in a saucepan over medium heat, then slice and add the onions.3 Tablespoons Butter
- Set the heat down to low and very slowly saute the onions, stirring frequently. Keep stirring and heating until caramelized, about 30 minutes minimum. Remove from the heat and let cool.1 medium Onion
- Preheat the oven to 400°F. Place the tenderloin on a cutting board, then slice it in half lengthwise, making sure not to cut all the way through so it can close like a hotdog bun. Drizzle with oil on all sides.2 lb Pork tenderloin,2 Tablespoons Olive oil
- In a small bowl, mix together the garlic powder, onion powder, paprika, thyme, and rosemary.½ teaspoon Thyme,½ teaspoon Garlic powder,½ teaspoon Onion powder,½ teaspoon Paprika,¼ teaspoon Rosemary,Salt and pepper
- Season the pork with the seasoning mixture, turning and rubbing it in until well coated.
- Slice the brie cheese into long strips. Place the pork in a baking dish, flipped open, and stuff it with layers of the caramelized onions and strips of brie.8 oz. Brie cheese
- Close the pork, securing the edge well with toothpicks. Bake for 30-40 minutes.
- Let cool 10 minutes, then slice, and serve!
Notes
- For truly perfect caramelized onions, keep stirring them over low heat for at least an hour. It takes a long time to perfectly caramelize onions, but they're so worth it.
- If you can find it, the perfect brie for this recipe is fromage d'affinois, which can be found at many specialty stores. If you can't find it, any mild, earthy brie will work!
- If you can't find or don't like brie, try this recipe with swiss, mozzarella, pepper jack, or your favorite mild melting cheese. It'll still be delicious!
- Feel free to add extras to the stuffing such as mushrooms, blanched spinach, and fresh herbs like sage or thyme.
- If you'd like, to can sear the tenderloin after stuffing it. Just make sure to tightly close the seem with toothpicks.
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