Name: Stuffed Pork Tenderloin with Sun-Dried Tomatoes Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 1 1/4 pound pork tenderloin; 1 teaspoon Italian seasoning; 1/3 cup sun dried tomatoes, sliced; 1/2 box frozen spinach, thawed and excess water squeezed out; 3/4 cup shredded mozzarella cheese; Salt and pepper to taste; 1 tablespoon chopped parsley; Kitchen twine, for tying; 1 1/2 tablespoons olive oil; 1 pound small potatoes, sliced or cut into 1 inch pieces; Salt and pepper to taste; Cooking spray

Jump to Recipe·5 from 12 reviews

If you’re looking for a dinner recipe that’s both impressive and surprisingly simple, you’re in the right place. This Stuffed Pork Tenderloin with Sun-Dried Tomatoes Recipe combines juicy pork, vibrant sun-dried tomatoes, melty mozzarella, and spinach for a flavor-packed meal that will wow anyone at your table. I love making this on weekends when I want something special but not complicated, and I promise you’ll enjoy it just as much.

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Why This Recipe Works

Simple Ingredients, Bold Flavors: The sun-dried tomatoes add a punch of tangy richness that elevates the mild pork perfectly.
One-Pan Wonder: You roast the pork and potatoes together, which means less cleanup and harmonious flavors.
Juicy & Tender Pork: Pounding the tenderloin and rolling it tight ensures even cooking and moisture retention.
Perfect for Any Occasion: Whether it’s a family dinner or a casual dinner party, this dish feels special without stress.

Stuffed Pork Tenderloin with Sun-Dried Tomatoes, stuffed pork tenderloin recipe, sun-dried tomato pork filling, easy pork tenderloin dinner, gourmet pork recipes - A cooked, round roast tied with string is placed in the center on a white marbled surface, showing a light golden brown roasted exterior with some herbs sprinkled on top. Surrounding the roast are many halved roasted potatoes with golden brown spots and light green herb garnishes, positioned unevenly around the roast. The texture of the roast is smooth with some crispy edges, and the potatoes have a slightly crispy outer skin with soft, light yellow flesh inside. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays an important role to keep the dish balanced and delicious. The combination of sun-dried tomatoes, spinach, and mozzarella gives the pork a savory, colorful stuffing, while the seasoned potatoes round out the meal perfectly.

Pork tenderloin: It’s lean, tender, and cooks quickly—ideal for stuffing and rolling.
Italian seasoning: Brings classic herb flavors without overpowering the pork.
Sun-dried tomatoes (sliced): Adds a sweet, tangy depth that cuts through the richness.
Frozen spinach (thawed and squeezed): Keeps the filling moist and adds a fresh veggie touch.
Shredded mozzarella cheese: Melts beautifully, binding the filling with creaminess.
Olive oil: Coats the potatoes for crispiness and helps with roasting.
Small potatoes: Roast alongside the pork for an easy side that soaks up flavors.
Salt and pepper: Essential to enhance all the flavors throughout the dish.
Cooking spray: Prevents sticking on the pan for easy cleanup.
Chopped parsley: For a fresh, herbaceous finish that brightens the plate.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this stuffed pork tenderloin with a few little twists whenever I’m feeling adventurous. This recipe is super forgiving, so you can totally make it your own by swapping ingredients or adjusting spices.

Variation: Once, I added crumbled goat cheese for a tangier, creamier filling that was a huge hit with friends.
Dietary swap: If you want to lighten it up, try feta instead of mozzarella or sauté kale instead of spinach.
Seasonal touch: In the fall, I like adding a sprinkle of smoked paprika to the potatoes for warmth and earthiness.

Step-by-Step: How I Make Stuffed Pork Tenderloin with Sun-Dried Tomatoes Recipe

Step 1: Prep the Pork Like a Pro

Start by slicing a deep slit along the length of the pork tenderloin—think of it like opening a book. Don’t slice all the way through! Then, lay it flat and gently pound it with a meat mallet to about ¾ inch thick. This helps even out thickness for uniform cooking and makes it easier to roll later.

Step 2: Build Your Flavor Layers

Lightly season your pork with Italian seasoning, salt, and pepper. Then spread the thawed, squeezed spinach evenly on one side, top with shredded mozzarella, and scatter those gorgeous sliced sun-dried tomatoes right over. This combo creates a savory, melty filling with bursts of tangy sweetness.

Step 3: Roll and Secure for Perfect Shape

Roll the pork tightly lengthwise to encase the filling. Use kitchen twine to tie sections every 2-3 inches to hold everything in place. This keeps the stuffing from sliding out and helps the meat cook evenly.

Step 4: Prepare Potatoes and Roast It All

Toss your small potatoes in olive oil, salt, and pepper, then scatter them around the pork on a foil-lined, cooking spray-coated sheet pan. Pop it all in a 400°F oven for about 30 minutes, checking that the pork reaches 145-160°F internal temperature and the potatoes are tender and golden.

Step 5: Rest, Slice, and Serve

Once out of the oven, let the pork rest for 5 minutes to seal in the juices. Carefully remove the twine, slice it into rounds, sprinkle with chopped parsley, and serve right away with those crispy roasted potatoes.

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Pro Tips for Making Stuffed Pork Tenderloin with Sun-Dried Tomatoes Recipe

Use a Meat Thermometer: It’s the best way to avoid overcooking your pork—which can get dry fast.
Don’t Skip Resting: Letting the pork sit after roasting locks in juicy, tender slices.
Squeeze Spinach Well: Removing excess water prevents soggy filling and keeps everything nice and tight.
Tight Rolling Counts: Rolling the tenderloin snugly keeps the filling intact and results in perfect slices.

How to Serve Stuffed Pork Tenderloin with Sun-Dried Tomatoes Recipe

Garnishes

I usually finish mine with a sprinkle of fresh parsley for color and brightness, but sometimes a few torn basil leaves add a great herbal lift. A light drizzle of balsamic glaze over the slices also takes it up a notch for special dinners.

Side Dishes

The roasted potatoes in this recipe are a no-brainer, but I’ve also served this pork alongside garlic green beans or a simple arugula salad with lemon vinaigrette. Both cut through the richness and keep the meal balanced.

Creative Ways to Present

For holiday dinners, I’ve sliced the pork into medallions and fanned them on a platter with the potatoes piled artistically around. It looks elegant but takes hardly any extra effort. Adding edible flowers as garnish has also wowed guests!

Make Ahead and Storage

Storing Leftovers

I pop any leftover sliced pork and potatoes into an airtight container and refrigerate for up to 3 days. It keeps well, but I always make sure to store the slices separated by parchment paper so they don’t stick together.

Freezing

This stuffed pork tenderloin freezes beautifully before cooking—just roll and tie it up, wrap tightly in plastic wrap and foil, then freeze. When you’re ready, thaw overnight in the fridge and bake as directed. I recommend freezing before roasting for best texture.

Reheating

To reheat, gently warm slices in a 300°F oven covered with foil to keep them moist. I find reheating low and slow prevents drying and keeps the stuffed pork juicy.

FAQs

Can I use fresh spinach instead of frozen in this recipe?

Yes, fresh spinach works well! Just sauté it lightly until wilted, then cool and squeeze out all excess moisture before using it as stuffing. This prevents the filling from becoming watery.
How do I know when the pork tenderloin is fully cooked?

Using a meat thermometer is the most reliable method—insert it into the center of the meat (not the filling). It’s safe and juicy when it reaches 145°F for medium-rare or up to 160°F if you prefer well done.
Can I prepare the stuffed pork tenderloin ahead of time?

Absolutely! You can assemble the stuffed pork the day before and keep it wrapped in the fridge. Let it come to room temperature for about 30 minutes before roasting to ensure even cooking.
What can I serve if I don’t want to roast potatoes?

Roasting vegetables like carrots, green beans, or Brussels sprouts makes an excellent alternative. Or a fresh salad with tangy dressing adds great contrast to the rich pork.

Final Thoughts

This Stuffed Pork Tenderloin with Sun-Dried Tomatoes Recipe is one of those dishes that feels fancy but actually comes together quickly—and that’s a rare combo! I always get compliments when I make it, and frankly, it’s a treat to enjoy myself, too. Give it a try; I know it’ll become one of your trusted go-to meals for both weeknight dinners and special occasions.