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Stuffed Pork Tenderloin – Healthy and Easy

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This Stuffed Pork Tenderloin is filled with a hearty blend of spinach, tomatoes, and feta cheese and roasted until juicy and golden. It is an impressive and fun way to cook pork tenderloin that everyone will love! Gluten-free and low carb.

Stuffed pork tenderloin medallions on a bed of greens on a white plate.

Stuffed pork tenderloin can seem like an intimidating recipe to tackle but trust me it is way easier than it looks. This version is stuffed with a Mediterranean blend of spinach, sun-dried tomatoes, and creamy feta cheese. It is also gluten free and low carb.

My family loves pork tenderloin because it is so juicy and flavorful but also a leaner cut of meat so it has less fat. It pairs so well with just about any healthy side dish like mashed squash, kale salad, or roasted broccoli.

Pork tenderloin vs. Pork loin

Make sure to use pork tenderloin and not a pork loin. They are two different cuts of meat. Pork tenderloin is a longer, leaner, and thinner cut of meat. While pork loin is fattier, thicker, larger, and takes longer to cook.

Pork filled with spinach and tomatoes on a plate next to some dress arugula.

Why you’ll love this roulade recipe

  • It’s a wonderful healthy stuffed pork tenderloin recipe that everyone will love.
  • You can impress your friends and family with this dish and it is so easy to make.
  • It is gluten free, low carb and low fat!
  • Great meal prep recipe since it tastes even better the next day
  • Full of delicious Mediterranean flavors

Ingredients you’ll need

  • Pork tenderloin – that is about 1.5 pounds, make sure not to use a pork loin
  • Spinach – fresh not frozen
  • Onion – white or yellow onion will work
  • Sun-dried tomatoes – not in oil
  • Turkey bacon – you can also use regular bacon, I used the Applegate brand
  • Feta cheese – this is optional if you need to keep this recipe dairy free
  • Chicken stock + white wine – for the pan sauce
  • Olive oil – for adding a little bit of healthy fat
  • Garlic – to help blend the flavors
  • Salt & pepper – to season everything well
Ingredients for stuffed pork loin with labels over each ingredient.

How To Make Stuffed Pork Tenderloin

  1. Prep the pork tenderloin – use a sharp kitchen knife to cut off the “silver skin” that is on top of the pork tenderloin then slice the pork tenderloin open like a book, place a clean piece of plastic wrap over it and use a meat mallet or rolling pin to pound it into a 1-inch thick even layer.
  2. Make the filling – cook the bacon then remove it from the pan and cook the rest of the veggies. Add the bacon back to the pan, remove it from the heat and let it cool.
  3. Fill and roast the pork tenderloin. Spread the filling evenly over the center of the pork tenderloin leaving about a one inch border around the meat. Carefully roll it up securing it at the seam with toothpicks that are roughly 1-inch apart. Place the pork tenderloin in the pan you cooked the filling in and roast it in the oven at 375 degrees F until the internal temperature reaches 145 degrees F.
  4. Make the sauce and serve. Heat the same pan you cooked the pork in to low heat. Add in the stock, wine, and a pinch of salt and pepper if needed. Stir and cook the sauce on low heat for about 3-4 minutes. Then remove it from the heat. Slice the pork tenderloin into 1-inch rounds and serve with a drizzle of the sauce.
Pork loin pounded out flat on a black cutting board.
Bacon cooking in a skillet with a wooden spoon stirring it.
Stuffing for pork tenderloin in a cast iron pan.
Flattended pork tenderloin on a black cutting board with spinach and feta filling bread out on it.
Pork tenderloin, stuffed and rolled up and secured together with a few toothpicks.
Roasted pork loin in a cast iron pan.
Wooden spoon stirring a brown sauce in a blue cast iron pan.
Pork tenderloin with stuffing in it, roasted and sliced on a wooden cutting board.
Spoon drizzling sauce over stuffed meat next to a bed of arugula greens.

How Long To Cook Pork Tenderloin

This stuffed pork tenderloin takes about 30 minutes to fully cook. The cook time will depend on the size of your pork tenderloin and your oven since ovens do vary. I used a 1.5 pound pice of pork tenderloin and it took about 25 minutes to fully cook through.

You want to make sure you cook it until the internal temperature reaches 140 degrees F (you can check this using a meat thermometer). Then remove it from the oven and let it rest. It will continue to cook while it rests as well. This will ensure it is perfectly juicy and so good!

How to make sure pork tenderloin stays moist

Since pork tenderloin is a leaner cut of meat and contains less fat than other meats like pork loin, you need to check it while it cooks. If you overcook it then it can turn out dry. Now this recipe was tested about 6 times and every single time it turned out perfectly moist by cooking it for roughly 25 minutes. Here are a few more tips to keep it moist.

  • The time will depend on the size of pork tenderloin you use since larger cuts will take longer to cook. In this recipe I used a 1.5 pound piece of pork that took 25 minutes to cook perfectly. So check it while it cooks to get it just right.
  • After you cook it you must let it rest on a cutting board or plate for at least 10 minutes before you cut it. This will allow all of the juices in the meat to redistribute so it stays moist.
  • Make sure not to cook the meat at too high of a temperature. 375 degrees F was the perfect temperature because it is not too hot and allows the pork to get perfectly golden and stay super moist and flavorful.
Medallions of stuffed pork on a white platter with greens around it and brown sauce drizzled on it.

Recipe substitutions and variations

One of the best things about this stuffed pork tenderloin recipe is that you can customize it. Here are a few variations and substitutions that will work.

  • Make it dairy free – you can leave out the feta cheese and it will still be delicious.
  • Mix up the greens and use chopped kale instead of spinach.
  • Leave out the bacon if you prefer not to use it.
  • Add mushrooms – you can add sliced mushrooms to the filling and cook them with the onions and garlic before you add in the spinach.
  • Make it whole30 and paleo – leave out the cheese, use sugar-free bacon and use lemon juice in place of the white wine in the pan sauce.
  • Use pork loin – I also tested this recipe using a pork loin and it was amazing. It will take longer to cook since it is a larger and fatter piece of pork. It took about 35 minutes in total to cook all the way through for a 1.5 pound pork loin.

What To Serve With Pork Tenderloin

Here are a few side dishes that pair nicely with this recipe.

Pork roulade on a plate of greens with another plate of it behind it.

Storing and reheating

To store: You can store this cooked stuffed pork tenderloin in an airtight container in the refrigerator for up to 3 days.

To reheat: Easily reheat in the microwave or on the stovetop for a few minutes.

More healthy dinner ideas

Did you try this stuffed pork tenderloin recipe? If you did, then please leave a rating and comment below. I would love to hear how it turned out!

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Stuffed pork tenderloin medallions on a bed of greens on a white plate.

Stuffed Pork Tenderloin – Healthy and Easy

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  • Author: Amy
  • Total Time: 40 minutes
  • Yield: 10 1x
  • Diet: Gluten Free
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Description

This Stuffed Pork Tenderloin is filled with a hearty blend of spinach, tomatoes and feta cheese and roasted until juicy and golden. It is an impressive and fun way to cook pork tenderloin that everyone will love! Gluten free and low carb.

Ingredients

Scale
  • 1 pork tenderloin – about 1.5 – 2 pounds
  • ¼ cup sun-dried tomatoes
  • 2 tablespoons olive oil
  • 3 slices bacon – I used Applegate farms turkey bacon
  • 1 small white onion – peeled and diced
  • 2 cloves of garlic – peeled and minced
  • 5 ounces baby spinach
  • ¼ cup crumbled feta cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ cup white wine
  • 2 tablespoon low sodium chicken stock

Instructions

  1. Prep the pork tenderloin – use a sharp paring knife or kitchen scissors to cut the silver skin off of the pork tenderloin. Check out this video on how to do it. Then slice it in half and open it like a book. Place a piece of clear plastic wrap over it and use a meat mallet or rolling pin to pound it into a 1-inch thick even layer. Set aside. 
  2. Make the filling – place the sun-dried tomatoes in a bowl and cover them with some warm water.  Set aside. Heat an oven proof skillet over medium heat and add 1 tablespoon olive oil to the pan.  Once hot, add the chopped bacon to the pan and toss and cook it for 3-4 minutes until crispy and golden. Remove the bacon and set it aside on a clean plate.  Add the remaining oil to the pan you cooked the bacon in then add the onions.  Toss and cook them for a few minutes then add the garlic and cook it for another 60 seconds.  Stir in the spinach and toss and cook it for 3-4 minutes until wilted.  Strain the tomatoes from the water then add the tomatoes and cooked bacon to the pan with the spinach.  Toss everything together and cook it for one minute.  Remove the pan from the heat and set the filling aside to cool. 
  3. Fill and cook the pork tenderloin – preheat the oven to 375 degrees F.  Spread the filling over the pork tenderloin in an even layer. Top with the feta cheese then roll up the pork tenderloin like a jelly roll securing it at the seam with several toothpicks that are about 1-inch apart. I used about 7-9 toothpicks. Place the stuffed pork tenderloin, toothpick side up back in the pan you cooked the filling in and season it with salt and pepper. Place it into the oven on the middle rack. Roast for 15 minutes.  Flip, then roast for 10 more minutes until the internal temperature reaches 140 degrees F.  Then remove it from the oven and transfer it to a cutting board to rest. 
  4. Make the pan sauce – heat the pan you cooked the pork tenderloin in to low heat on the stovetop.  Add the stock and wine and stir it and scrap the bottom of the pan to get all of the brown bits off.  Season with salt and pepper to taste and stir and cook the sauce for 2-3 minutes. Set aside. 
  5. Slice and serve – once the meat has rested for at least 10 minutes, use a sharp kitchen knife to slice it into 1-inch even size slices.  Plate and serve with a drizzle of the pan sauce. 

Equipment

Notes

  • Use a pork tenderloin that is about 1-2 pounds.  You could also use a pork loin, although it will take a little bit longer to cook. 
  • You can store this cooked pork tenderloin in an airtight container in the refrigerator for up to 3 days.  Easily reheat it on the stovetop for a few minutes or in the microwave. 
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Healthy Dinner Ideas
  • Method: Oven
  • Cuisine: Mediterranean
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