Roasted Stuffed Pork Tenderloin With Lemon Parsley Oil

I love cooking pork tenderloins. I was looking through the recipes on the site recently and realized that I don’t have any recipes for pork tenderloin on here. Crazy! I’ve done smothered pork chops and tacos al pastor with pork roast, but never a tenderloin recipe. Well, better late than never. This roasted and stuffed pork tenderloin is one of my favorite ways to make it. I hope you enjoy it as much as we do.

Are Pork Loins and Pork Tenderloins Interchangeable? 

Nope. Not at all. Pork tenderloins are pretty thin and only weigh 1-1½ pounds. They’re lean and very tender. At many grocery stores, they’re sold in packages of two tenderloins. Whole pork loins are much thicker and can weigh 6-8 pounds. They’re not as tender as a tenderloin but are also tasty and versatile.

There are a lot of reasons I love making tenderloins. I love how well they accept marinades and seasonings and how quickly they cook. And I love that they can be dressed up to look elegant and fancy, but they are priced low enough to still be enjoyed as an anytime meal.

How to Stuff and Roast a Pork Tenderloin

The spirals of this stuffed tenderloin look impressive but are actually super easy to do. So easy, in fact, that my kids help out. 

First, make the filling. Dice and saute bacon in a skillet. While it’s cooking, dice the mushrooms and onions. When the bacon is mostly cooked, but not too crispy yet, add the mushrooms and onions and seasonings and continue cooking until the mushrooms and onions are soft. Add minced garlic and fresh spinach and cook just a couple of minutes more until the spinach is wilted.

Next, flatten out the pork tenderloins. This is the part my kids like to help with. Carefully slice each tenderloin down the middle along its length, but only halfway through! Then use a meat mallet to flatten it out to about ½ inch thick. If your kids are helping out with this part, keep an eye on them or you might end up with a pork crepe!

Cover each flattened tenderloin with the spinach mixture and roll it up, starting at the narrow end. Secure it with toothpicks so it doesn’t unroll while it’s cooking and put it in the oven. Cook it for approximately 40-45 minutes or until a meat thermometer reads 145°F. I know different ovens cook at different speeds — my air fryer/toaster oven cooks much faster than my traditional oven — so just keep an eye on it and check it occasionally. Slice and serve.

While the entree is cooking I make the sides and an easy sauce with olive oil, lemon zest, and fresh parsley to brush over the top of the pork when it’s done. It’s a really simple sauce but adds a nice burst of fresh zinginess.

While I really like my combination of roasted pork tenderloin ingredients best, this Mediterranean stuffed pork tenderloin does sound delicious.

Roasted Stuffed Pork Tenderloin Recipe

A recipe for a beautiful, but easy roasted pork tenderloin stuffed with bacon, spinach, mushrooms, and onions with lemon parsley oil.

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Calories 386kcal

Author Katie Wells

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Servings

6

1x2x3x

Equipment

• Meat mallet
• Digital food thermometer
• Large skillet

Ingredients

Making the Stuffed Pork Tenderloin

• 6 slices bacon
• 8 oz mushrooms
• ½ medium onion
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp pepper
• 2 cloves garlic
• 12 oz fresh spinach (about 6 cups)
• 2 pork tenderloins

Making the Lemon Parsley Oil

• 4 TBSP olive oil
• 2 tsp lemon zest
• 2 TBSP fresh parsley (chopped)
• ¼ tsp salt

Instructions

• Preheat the oven to 375°F.
• Dice the bacon.
• In a large skillet, cook the bacon over medium heat until it is cooked, but not yet crispy.
• While the bacon is cooking, chop the mushrooms and onion.
• When the bacon is cooked add the mushrooms, onion, Italian seasoning, salt, and pepper to the pan with the bacon.
• Continue cooking until the mushrooms and onion are softened.
• While the mushrooms and onions are cooking mince the garlic.
• Add the garlic and fresh spinach to the pan, cooking and stirring until the spinach is wilted.
• Remove the skillet from the heat and set aside.
• Slice down the middle length of each pork tenderloin about halfway through and spread the meat flat.
• Pound the tenderloins with a meat mallet until they are about ½ inch thick.
• Spread the spinach mixture over the two tenderloins evenly.
• Roll the tenderloins, starting at the narrow end, and secure with toothpicks.
• Place the tenderloins on a baking sheet and into the preheated oven.
• Cook for 40-45 minutes or until a meat thermometer reads 145°F.

Make the Lemon Parsley Oil

• While the tenderloins are cooking, make the lemon oil by whisking together the olive oil, lemon zest, parsley, and salt.
• Slice the pork and drizzle the lemon oil over the top.
• Serve and enjoy!

Nutrition

Nutrition Facts

Roasted Stuffed Pork Tenderloin Recipe

Amount Per Serving

Calories 386 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Cholesterol 124mg41%

Sodium 574mg25%

Potassium 1182mg34%

Carbohydrates 5g2%

Fiber 2g8%

Sugar 1g1%

Protein 41g82%

Vitamin A 5444IU109%

Vitamin C 20mg24%

Calcium 79mg8%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

If you don’t have the exact filling ingredients on hand you can always swap some out for what you have in your kitchen.

Do you like pork tenderloin? What’s your favorite way to cook it?