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?
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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!
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
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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.
Spread: Spread the breadcrumb mixture evenly over the butterflied pork tenderloins.
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.
We’re sorry this recipe didn’t turn out as expected, Alex!
Is the 1/2 cup of bread crumbs and other for one tenderloin or for two? The photos all show one but ingredients say two
The recipe allots the amount needed for both!
Oven temperature, please?
375 F!
What temperature for the oven???
Please do not title this recipe “Stuffed Pork Loin” when it turns out to be pork tenderloin, a very different cut.
You have Pins but won’t pin!!!