By Becky Hardin
Published Dec 13, 2021
Stuffed Pork Tenderloin is one of my favorite main dish option for holidays and special dinners! This rolled stuffing stuffed pork loin roast is juicy, savory, and absolutely beautiful. It’s stuffed with rosemary, garlic, and breadcrumbs, then roasted to perfection. It looks beautiful on my holiday table! Oh, and did I mention it cooks in just 30 minutes?
Holiday meals are usually all about the turkey or ham , but I love serving pork for these occasions too. This juicy pork tenderloin is beautifully stuffed with an herb-y, savory stuffing, then rolled up and roasted to make one tasty bite. It’s my go-to main dish when I want a special dinner that’s ready fast!
Ingredients for Stuffed Pork Loin Roast
- Pork Tenderloin: This recipe uses pork tenderloin, not pork loin.
- Shallot + Garlic: These add a savory, earthy aroma to the stuffing.
- Breadcrumbs: Use Panko Breadcrumbs for the stuffing/filling.
- Rosemary: Rosemary is the best herb to add lots of punchy, fresh flavor.
- Butter: Use unsalted butter to add flavor to the pork.
Tips for Success
- You can make this dish with one skillet, so there’s no need to get a second pan prepared. Just gently wipe before adding the pork loin.
- You only need a couple minutes per side to sear the pork before roasting.
- Internal temperature should reach 145°F before consuming. It will rise slightly while resting, so remove it from the oven at 140°F.
- After you butterfly the pork, place a sheet of wax paper or plastic wrap on top of the meat. Then use a meat pounder, meat mallet, or a sturdy, heavier utensil to pound (like a wooden rolling pin). Just hit generously until the meat reaches a pretty uniform thickness (½ inch).
How to Store and Reheat
Store stuffed pork tenderloin tightly wrapped/in an airtight container in the refrigerator for 3 days. Reheat in a 350°F oven until fully warmed through.
To freeze, place the roast in airtight, freezer-safe containers and freeze up to 3 months. Thaw in the refrigerator overnight before reheating to serve.
Serving Suggestions
For a holiday meal or special occasion, I always serve this stuffing stuffed pork loin with mashed potatoes and plenty of cozy side dishes. Sautéed carrots and asparagus almondine both make beautiful pairings!
Ingredients1x2x3x
- ▢ 2 whole pork tenderloins unseasoned
- ▢ 2 tablespoons olive oil divided
- ▢ ¼ cup finely chopped shallot
- ▢ 2 cloves garlic minced
- ▢ 1 teaspoon fresh rosemary minced
- ▢ ½ cup Panko breadcrumbs
- ▢ 2 tablespoons unsalted butter
- ▢ 2 sprigs fresh rosemary
- ▢ 2 cloves garlic smashed and peeled
- ▢ Salt and pepper
Video
Instructions
- Preheat oven to 375 °F. Butterfly the pork tenderloins and pound them into an even ½-inch thick rectangle. 2 whole pork tenderloins
- Pat the tenderloins dry with a paper towel and season them lightly with salt and pepper. Salt and pepper
- Add 1 tablespoon of olive oil to an oven-safe skillet and add the shallot. Cook for 2-3 minutes or until the shallot is tender. 2 tablespoons olive oil, ¼ cup finely chopped shallot
- Add minced garlic, minced rosemary, and breadcrumbs. Stir to combine. 2 cloves garlic, 1 teaspoon fresh rosemary, ½ cup Panko breadcrumbs
- Spread the breadcrumb mixture over the butterflied pork tenderloin.
- Roll each tenderloin into a tight log. Secure the tenderloin with kitchen twine and season the outside with salt and pepper.
- Wipe the skillet clean (no need to wash it) and add the remaining tablespoon of olive oil. Heat the skillet until the oil is shimmering.
- Sear the pork tenderloins for 2 minutes per side, then add the butter, rosemary sprigs, and whole garlic cloves. 2 tablespoons unsalted butter, 2 sprigs fresh rosemary, 2 cloves garlic
- Place the skillet with the tenderloins in the oven and roast for 15-20 minutes or until the internal temperature reaches 140°F.
- Remove the tenderloins from the oven and baste the top with juices from the pan.
- Cover the tenderloins with foil and allow them to rest for 5 minutes, or until the internal temperature reaches 145°F.
- Slice and serve as desired.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Stuffed Pork Tenderloin Step by Step
Prep: Preheat oven to 375°F. Butterfly 2 whole pork tenderloins and pound them into an even ½-inch thick rectangle. Then pat the tenderloins dry with a paper towel, and season them lightly with salt and pepper.
Make the Stuffing: Add 1 tablespoon of olive oil to an oven-safe skillet, then add ¼ cup finely chopped shallot. Cook for 2-3 minutes or until the shallot is tender. Next, add 2 cloves of minced garlic, 1 teaspoon minced rosemary, and ½ cup of Panko breadcrumbs. Stir to combine.
Roll: Roll each tenderloin into a tight log, then secure with kitchen twine and season the outside with salt and pepper.
Sear: Wipe the skillet clean (no need to wash it) and add the remaining tablespoon of olive oil. Heat the skillet until the oil is shimmering. Sear the rolled pork tenderloins for 2 minutes per side, then add 2 tablespoons of unsalted butter, 2 sprigs of fresh rosemary, and 2 cloves of garlic.
Roast: Place the skillet with the tenderloins in the oven and roast for 15-20 minutes, or until the internal temperature reaches 140°F. Then remove them from the oven and baste the top with juices from the pan.
Rest and Serve: Cover the stuffed pork tenderloins with foil and allow them to rest for 5 minutes, or until the internal temperature reaches 145°F.
More Pork Recipes We Love
Crockpot Pork Chops
Smoked Pork Loin
Honey Mustard Pork Tenderloin and Potatoes
Baked Breaded Pork Chops
Stuffed Pork Tenderloin Recipe
Ingredients
- 2 whole pork tenderloins unseasoned
- 2 tablespoons olive oil divided
- ¼ cup finely chopped shallot
- 2 cloves garlic minced
- 1 teaspoon fresh rosemary minced
- ½ cup Panko breadcrumbs
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary
- 2 cloves garlic smashed and peeled
- Salt and pepper
Instructions
- Preheat oven to 375 °F. Butterfly the pork tenderloins and pound them into an even ½-inch thick rectangle. 2 whole pork tenderloins
- Pat the tenderloins dry with a paper towel and season them lightly with salt and pepper. Salt and pepper
- Add 1 tablespoon of olive oil to an oven-safe skillet and add the shallot. Cook for 2-3 minutes or until the shallot is tender. 2 tablespoons olive oil, ¼ cup finely chopped shallot
- Add minced garlic, minced rosemary, and breadcrumbs. Stir to combine. 2 cloves garlic, 1 teaspoon fresh rosemary, ½ cup Panko breadcrumbs
- Spread the breadcrumb mixture over the butterflied pork tenderloin.
- Roll each tenderloin into a tight log. Secure the tenderloin with kitchen twine and season the outside with salt and pepper.
- Wipe the skillet clean (no need to wash it) and add the remaining tablespoon of olive oil. Heat the skillet until the oil is shimmering.
- Sear the pork tenderloins for 2 minutes per side, then add the butter, rosemary sprigs, and whole garlic cloves. 2 tablespoons unsalted butter, 2 sprigs fresh rosemary, 2 cloves garlic
- Place the skillet with the tenderloins in the oven and roast for 15-20 minutes or until the internal temperature reaches 140°F.
- Remove the tenderloins from the oven and baste the top with juices from the pan.
- Cover the tenderloins with foil and allow them to rest for 5 minutes, or until the internal temperature reaches 145°F.
- Slice and serve as desired.
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
