Name: Stuffed Pork Tenderloin with Sun-Dried Tomatoes Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/4 pound pork tenderloin; 1 teaspoon Italian seasoning; 1/3 cup sun dried tomatoes, sliced; 1/2 box frozen spinach, thawed and excess water squeezed out; 3/4 cup shredded mozzarella cheese; Salt and pepper to taste; 1 tablespoon chopped parsley; 1 pound small potatoes, sliced or cut into 1 inch pieces; 1 1/2 tablespoon olive oil; Salt and pepper to taste; Cooking spray

Jump to Recipe· 4.5 from 5 reviews

If you’re on the hunt for an impressive yet straightforward dinner, this Stuffed Pork Tenderloin with Sun-Dried Tomatoes Recipe is an absolute crowd-pleaser. Imagine juicy pork tenderloin enveloping a savory blend of spinach, melted mozzarella, and tangy sun-dried tomatoes—the flavors just sing together! I promise, once you try this, it’ll become one of your go-to weeknight meals or even a special occasion dish because it looks as good as it tastes.

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Why This Recipe Works

Balanced Flavors: The savory mozzarella and earthiness of spinach balance perfectly with the sweet tang of sun-dried tomatoes.
Juicy Tenderloin: Butterflying and pounding the pork ensures even cooking and tender bites every time.
One Pan Convenience: Roasting the pork alongside potatoes means less cleanup and a full meal ready together.
Simple Yet Elegant: Minimal ingredients but maximized flavor makes this recipe perfect for impressing with little fuss.

Stuffed Pork Tenderloin with Sun-Dried Tomatoes, savory pork tenderloin stuffed with sun-dried tomatoes and mozzarella, easy stuffed pork recipes, elegant pork dinner ideas, quick pork tenderloin recipes - A cooked, round roast tied with string is placed in the center on a white marbled surface, showing a light golden brown roasted exterior with some herbs sprinkled on top. Surrounding the roast are many halved roasted potatoes with golden brown spots and light green herb garnishes, positioned unevenly around the roast. The texture of the roast is smooth with some crispy edges, and the potatoes have a slightly crispy outer skin with soft, light yellow flesh inside. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Stuffed Pork Tenderloin with Sun-Dried Tomatoes Recipe plays its part to create that perfect flavor harmony. I always recommend buying good quality pork tenderloin for the best texture, and the sun-dried tomatoes add the kind of punch that fresh tomatoes just can’t match.

Pork Tenderloin: Choose a fresh, well-trimmed tenderloin, around 1 to 1.5 pounds, for even stuffing and cooking.
Italian Seasoning: A classic herb blend that adds subtle flavor without overpowering the pork.
Sun-Dried Tomatoes: These bring vibrant acidity and chewiness that brighten up the rich filling.
Frozen Spinach: Make sure to thaw and squeeze out excess water so the filling isn’t soggy.
Mozzarella Cheese: Melts beautifully, adding creamy richness that ties the stuffing together.
Olive Oil: Used for tossing potatoes and adding a lovely roast flavor.
Small Potatoes: I like baby reds or fingerlings because they cook evenly and get nice and crispy.
Salt & Pepper: Essential for seasoning the pork and potatoes to enhance all those flavors.
Kitchen Twine: Keeps your pork roll tight and helps it hold its shape during cooking.
Chopped Parsley: A fresh garnish that adds color and a mild herbal note for finishing.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to switch things up a bit with this Stuffed Pork Tenderloin with Sun-Dried Tomatoes Recipe depending on the season or what I have in my fridge. The great thing is, it’s pretty flexible. Feel free to add your favorite herbs or swap the mozzarella for another melty cheese if you want.

Add Mushrooms: When I had leftover mushrooms, I sautéed some with garlic and folded them into the spinach mixture—it added a lovely earthiness.
Use Fresh Herbs: Sometimes I swap Italian seasoning for fresh rosemary and thyme for a more fragrant, herbal kick.
Make it Spicy: Adding a pinch of red pepper flakes to the filling gives the pork just a little heat that my family always enjoys.
Low-Carb Twist: Skip the potatoes and serve with a big salad or roasted veggies for a lighter meal.

Step-by-Step: How I Make Stuffed Pork Tenderloin with Sun-Dried Tomatoes Recipe

Step 1: Butterfly and Pound the Pork

Start by cutting a deep slit along the length of your tenderloin — think of it like opening a book but don’t slice all the way through. Then, lay it flat and gently pound with a meat mallet until it’s about ¾ inch thick. This makes the pork easier to roll and cook evenly. Trust me, it’s worth the little extra effort—it keeps the beautiful stuffing inside and gives you tender results.

Step 2: Add Seasoning and Stuff the Pork

Sprinkle Italian seasoning along with salt and pepper evenly over your pounded pork. Then layer one half with your thawed and well-drained spinach, shredded mozzarella cheese, and sliced sun-dried tomatoes. Be generous but don’t go overboard—you want the pork to roll nicely without bursting. This combo brings your recipe’s signature flavor, so I always make sure these ingredients are fresh and flavorful.

Step 3: Roll, Tie, and Season

Roll the pork tightly starting from the stuffed side, then tie it up with kitchen twine every 2-3 inches. This helps keep your pork neatly stuffed during cooking. Don’t skip seasoning the outside generously with salt and pepper, too—that crust forms a super tasty exterior during roasting.

Step 4: Prep Potatoes and Roast Everything

Toss your sliced potatoes in olive oil, salt, and pepper—simple but essential. Spread them out on a foil-lined sheet pan with cooking spray along with your rolled pork. Roast everything in a preheated 400°F oven for about 30 minutes until the potatoes are golden and tender and the pork’s internal temp reaches 145-160°F for juicy perfection.

Step 5: Rest, Slice, and Garnish

Let your pork rest for 5 minutes after roasting; this step is key to locking in juices! Remove the twine carefully, slice into medallions, sprinkle with fresh parsley, and serve immediately with your roasted potatoes. I sometimes squeeze a little lemon over the top for a fresh twist.

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Tips from My Kitchen

Don’t Skip Pounding: Flattening the pork helps it cook evenly and makes rolling easier without tearing.
Dry Spinach Well: Squeeze out as much water as possible or your filling will turn soggy and affect texture.
Use a Meat Thermometer: It’s the best way to get that perfectly juicy tenderloin instead of guessing on time.
Tie Tightly: Secure twine prevents the roll from unraveling, keeping all the good stuff inside while cooking.

How to Serve Stuffed Pork Tenderloin with Sun-Dried Tomatoes Recipe

Garnishes

I always go for fresh chopped parsley to brighten the dish right at the end. Sometimes a sprinkle of Parmesan elevates it even further, and if I’m feeling fancy, a drizzle of good quality balsamic glaze adds an awesome tangy-sweet contrast that’s divine.

Side Dishes

While the roasted potatoes cook alongside the pork, I love adding a crisp green salad or steamed green beans for extra freshness and crunch. A simple garlic butter asparagus also pairs beautifully with this recipe.

Creative Ways to Present

For dinner parties, I slice the stuffed tenderloin into pretty medallions and fan them out on a platter with the roast potatoes scattered around. Adding lemon wedges and fresh herbs on the side makes it feel like a restaurant dish that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The pork slices remain juicy if reheated gently, and the potatoes hold up quite well. Just make sure to separate the pork from the potatoes if you want to keep the potatoes crisp.

Freezing

I’ve frozen the rolled but uncooked stuffed pork tenderloin wrapped tightly in plastic wrap and foil—works great for prepping ahead! Thaw overnight in the fridge before roasting. Cooked leftovers freeze okay, but texture of potatoes can get a bit soft after thawing.

Reheating

To reheat, I cover pork slices loosely with foil and warm them in a 325°F oven for 10-15 minutes until heated through. This keeps the pork tender without drying it out. I usually pop the potatoes in at the same time for a few minutes to crisp them back up.

FAQs

Can I use fresh spinach instead of frozen in this recipe?

Absolutely! If using fresh spinach, sauté it lightly to wilt and then squeeze out excess moisture before layering it in the pork. This prevents the filling from becoming watery and ensures a nice texture.
How do I know when the pork tenderloin is cooked perfectly?

The best way to check is with a meat thermometer. Aim for an internal temperature between 145°F (medium rare) and 160°F (medium) for juicy, tender pork. Remove it from the oven a bit earlier as it will continue to cook while resting.
Can I prepare the stuffed pork tenderloin ahead of time?

Yes! You can butterfly, stuff, and roll the pork the day before, then keep it wrapped tightly in the fridge. Bring it to room temperature before roasting for even cooking.
What can I serve with this pork besides potatoes?

Green vegetables like asparagus, broccoli, or a fresh salad complement this dish well. Roasted carrots or a creamy risotto are also great alternatives for a heartier option.

Final Thoughts

This Stuffed Pork Tenderloin with Sun-Dried Tomatoes Recipe holds a special place in my kitchen because it’s both elegant and easy — perfect for impressing family or guests without the stress. It’s packed with flavor, stunning on the plate, and truly a once-you-try-it, you’ll-make-it-again kind of dish. So, next time you’re wondering what to cook, give this recipe a whirl. I’m cheering you on in your kitchen adventures and confident you’ll love how it turns out!