Stuffed Pork Tenderloin

You'd never believe how easy it is to serve up luxurious Stuffed Pork Tenderloin, bursting with melty brie and sweet caramelized onions!

Course Main Course

Cuisine American

Keyword roast stuffed pork tenderloin, stuffed pork tenderloin, stuffed pork tenderloin recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 613kcal

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!

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.