Stuffed Pork Tenderloin wants to be your new signature dish. This beautiful main dish is made with juicy pork wrapped around a savory prosciutto spinach filling that is influenced by Italy. It’s surprisingly easy to make and will always impress.
For a very long time, I would have cooked stuffed pork tenderloin if someone had told me how easy it is.
When something is made in a roulade, doesn’t it look like it belongs in a magazine? That’s why I thought stuffed pork would be too tough for a normal weeknight.
When I went to a restaurant, I would order anything stuffed, like this Spinach Stuffed Chicken Breast or Stuffed Salmon.
Surely only a more accomplished hostess than myself would attempt to cook stuffed pork tenderloin at home.
NEWSFLASH. You are now officially that well-behaved hostess who doesn’t answer the door with half-applied lipstick and wouldn’t dream of hiding dirty dishes in her cabinets.
If you haven’t tried it before, I know that pounding and rolling a pork tenderloin sounds tricky.
Watch the full-length YouTube video embedded in this post to see me make the pork step-by-step. It will be a real confidence boost.
Stuffed pork fillet, also known as pork tenderloin, makes for an elegant and delicious main course The combination of tender pork wrapped around flavorful stuffing is sure to impress dinner guests However, improper cooking can lead to a dry and overcooked fillet. So how long should you cook stuffed pork tenderloin to ensure it turns out juicy and delicious every time?
Below we will cover everything you need to know to master cooking stuffed pork fillet, including:
- Estimated cooking times
- Key factors that affect cook time
- Step-by-step cooking instructions
- Pro tips for best results
- Common problems and solutions
- Recipe ideas and complementary sides
Follow these tips and you’ll be able to cook a mouthwatering stuffed pork fillet that is moist, flavorful and cooked to perfection.
Estimated Pork Fillet Cook Times
The cooking time for stuffed pork fillet can vary based on size, preparation method and doneness level. As a general guideline
- Oven roasted: Cook at 375°F for approximately 25-30 minutes per pound
- Grilled: Cook over medium heat for roughly 25-30 minutes total
- Pan seared and oven finished: Sear for 2-3 minutes per side, then finish roasting at 375°F for about 25 minutes total per pound
Always rely on a meat thermometer rather than time to determine doneness. The internal temperature should reach 145°F for a safe, juicy fillet.
Key Factors That Impact Cook Time
Several factors impact how long it will take to cook stuffed pork fillet:
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Size of the fillet – A larger 3 lb fillet will take longer than a 1 lb one.
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Stuffing ingredients – Wet vs. dry ingredients will change cooking time.
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Bone-in or boneless – Bone-in takes a little longer.
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Cooking method – Grilling, roasting, or pan searing impact time.
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Desired doneness – Cook longer for well done vs. slightly pink when sliced.
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Meat thickness – Thicker cuts take more time than pounded thin fillets.
Take these factors into account when calculating the cooking time for your stuffed pork fillet.
Step-by-Step Cooking Instructions
Follow these simple steps for perfect stuffed pork fillet every time:
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Prepare the pork fillet by butterflying it open to create a pocket for stuffing.
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Season the pork lightly with salt and pepper.
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Fill the pocket evenly with your choice of stuffing.
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Tie the fillet closed using butcher’s twine to secure the stuffing.
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Sear the fillet on the stovetop for 2-3 minutes per side to brown the outside.
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Transfer to a 375°F oven and roast for approximately 25-30 minutes per pound until the internal temperature reaches 145°F.
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Remove from oven, tent with foil and allow to rest for 5-10 minutes before slicing and serving.
Pro Tips for Best Results
Implement these tips for the most flavorful, tender and juicy stuffed pork fillet:
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Truss and tie the fillet very tightly to prevent stuffing from leaking out.
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Opt for a savory stuffing with flavors that complement pork.
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Brown the outside well before roasting for enhanced flavor.
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Let rest before slicing to allow juices to redistribute.
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Use a meat thermometer to confirm doneness.
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Avoid overcooking to prevent dryness.
Common Problems and Solutions
Having trouble getting perfect results? Here are some common problems and solutions:
Problem: Pork fillet is dried out and tough.
Solution: Don’t overcook. Use suggested cooking times and monitor temperature.
Problem: Stuffing leaks out while cooking.
Solution: Tie pork tighter. Use toothpicks to secure if needed.
Problem: Pork fillet is undercooked in the middle.
Solution: Cook longer and use a meat thermometer to confirm doneness.
Problem: Outside is burnt but inside raw.
Solution: Use lower heat, tent with foil and monitor closely.
Complementary Side Dishes
Stuffed pork fillet pairs nicely with a variety of side dishes like:
- Roasted potatoes or root vegetables
- Rice pilaf or risotto
- Fresh green salad or greens
- Grilled vegetables like zucchini or squash
- Roasted broccoli or Brussels sprouts
Playing up the stuffing flavors in the side dishes can create a cohesive meal.
Example Recipe Ideas
Here are just a few delicious stuffing ideas to try:
- Apple, cranberry and brie
- Spinach, artichoke and feta
- Sundried tomato, basil and mozzarella
- Sausage, kale and white cheddar
- Cornbread and pecan
Let your imagination run wild with savory flavor combinations!
Perfectly Cooked Stuffed Pork Fillet
With the proper cooking time and temperature, along with these handy tips, you can master cooking moist and delicious stuffed pork fillet. Impress your family or guests with this elegant, flavorful dish at your next meal.
How to Cook Stuffed Pork Tenderloin
Because the stuffing keeps the meat moist, stuffing is a great way to cook leaner cuts of meat like pork tenderloin.
Today’s Italian filling is a blend of sautéed spinach, Parmesan, herbs, and sun-dried tomatoes. It’s vibrant and a lovely pairing with pork.
A lemony white wine pan sauce is used to finish the recipe. It is made from the tasty bits of pork that stick to the bottom of the pan while the stuffed pork tenderloin bakes in the oven.
Every ingredient here has a purpose and makes the tenderloin sing.
- Pork Tenderloin. Pork tenderloin is a popular cut of meat because it is lean but still tastes good. In this recipe, it is roasted until it is soft and juicy, and the filling makes the pork taste even better. (If you like grilling, Grilled Pork Tenderloin is also great!)
- Italian Spinach Stuffing. There is spinach, onion, sun-dried tomatoes, herbs, Parmesan, and garlic in the pork stuffed shell. It’s all Italian flair.
Substitution Tip!
If you’d prefer a mozzarella stuffed pork tenderloin, swap the Parmesan cheese for shredded mozzarella instead.
- Prosciutto. The sweet and salty flavor of prosciutto and the way it melts in your mouth make it a delicious addition to our stuffed pork tenderloin. It makes the pork taste truly special and elegant.
- White Wine. A little white wine helps create a dynamite pan sauce. It also cleans out the pan, which means it adds all the tasty bits that are stuck to the bottom.
- Lemon Juice. Adds a touch of brightness and acidity to the sauce. Plus, it pairs beautifully with the Italian filling.
- Butter. A finishing touch rounds the sauce.
Easy Stuffed Pork Tenderloin
FAQ
What is the cooking temperature for pork fillet?
Is it better to cook a pork tenderloin at 350 or 400?
How long does it take to cook pork tenderloin at 350 in the oven?
Is pork fillet the same as pork tenderloin?