This dinner guest-worthy stuffed pork tenderloin comes together rather quickly, thanks to the shortcut of instant stuffing mix.
Full of fall flavors (stuffing & craisins), this recipe can be served for a small holiday gathering, dinner party or just any old weeknight dinner.
Related Recipes: Goat Cheese Stuffed Pork Chops , Sheet Pan Pork & Veggies & Air Fryer Pork Chops
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I have added A LOT of pork tenderloin recipes on this blog, but this version with the instant stuffing and cranberries was the very first pork recipe I shared. I think it dates back to 2012 or 2013.
The recipe itself hasn't changed but I have updated the photos a few times since then. Enjoy!
Once you've mastered this easy to make stuffed pork dinner, head over and give this Herb-Roasted Turkey Tenderloin and this Stuffed Chicken With Stuffing recipe a try. You won't be sorry.
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First I want to answer some common questions about this easy dinner recipe:
What's the difference between pork tenderloin and pork loin
- Pork Tenderloin is long and thin, always boneless and is actually the muscle that runs along the backbone. The tenderloin is generally one to two pounds in size.
- Pork Loin is larger and wider, can be bone-in or boneless and is cut from the animal's back. The loin cut is great for roasts.
How to cut pork tenderloin for stuffing
In short, you want to butterfly the meat. Okay, so now you want to know, what does it mean to butterfly the pork tenderloin, right?
It's easy, the simple explanation is slicing the tenderloin down the long side, almost all the way through, but leaving one side intact. You then open it up and pound it with a mallet, creating a flat surface.
Tip: cover the meat with plastic wrap before pounding to avoid any splatter.
How long does a pork tenderloin take to cook
As any cut of meat, it depends on the size. However, since tenderloin tends to vary between only a pound to two pounds, you can expect it to be ready in the oven in about 35-45 minutes.
What temp to cook pork tenderloin
I have found that 375 F is the right temperature.
How to trim silver skin
Simple. Using a sharp knife, make a slit under the sliver skin. Now you should be able to grab the silver skin with one hand and continue so carefully run the knife under it with the other hand.
Okay, now that you know a bit, let's move on to the recipe you're here for.
Ingredients
- pork tenderloin
- instant stuffing mix
- craisins
- olive oil
- pork seasoning blend
- kitchen string
Cooking instructions (step by step)
I start by preparing the stuffing. It only takes a few minutes if you are using the instant boxed stuffing, like I do.
Stir the craisins into the stuffing and set aside.
Now is the time to butterfly the pork. See section above if you aren't sure how to do this.
Once the pork is flattened, place three pieces of kitchen twine under pork as pictured.
Pile the stuffing mixture down the center of the pork.
Roll up the pork as tight as you can. If possible, try to tuck the small ends in. Use the kitchen string to tie it together and then place it in a small roasting pan.
In a small bowl, combine seasoning blend and olive oil to create a paste. Rub mixture all over pork and roast in pre-heated oven.
Using a quick-read thermometer, check pork temperature at about 35 minutes. According to the USDA, pork is safe to eat once it hits 145 degrees. Add more time if needed to get to the temperature you prefer.
Cut off the strings, slice and serve!
Printable recipe card
Printable Recipe Card
Stuffed Pork Tenderloin
Ingredients
- 1 2 pound pork tenderloin
- 1 box stuffing mix 6 oz box is typical size
- ¼ Cup craisins
- 1 Tablespoon olive oil
- 2 Tablespoons pork seasoning mix I used McCormick’s Grill Mates Pork Rub (use any seasoning that is a mix of paprika, onion, garlic, brown sugar etc)
- Kitchen string
Instructions
- Preheat oven to 375.
- Prepare stuffing according to package directions. When cooked, mix in the craisins. Allow to cool for a few minutes.
- If desired, remove silver skin from pork (see notes). Slice tenderloin the long way down the entire side being careful not to cut all the way through. Open it up and lay it flat. Cover with plastic wrap (to avoid raw pork from flying around your kitchen). Using a mallet pound the tenderloin flat and as thin as you can get it.
- Place 3 or 4 strings underneath the pork about 3 inches apart. Spoon the stuffing mixture down the center of roast *. Roll up your pork tenderloin, being sure to tuck the ends in (if possible) and tie the strings to secure it closed. Place in small roasting pan.
- In a small bowl, combine olive oil and seasoning to create a paste. Rub the tenderloin all over with the mixture.
- Roast at 375 for about 35 minutes. Check temperature and add more time if desired. Typically, tenderloin will be ready, depending on size, between 35-45 minutes.** Let rest 5-10 minutes before slicing and serving.
Dan from Platter Talk says
We love to serve pork dishes, tenderloin in particular. Thanks for the excellent post and recipe. I think even I might be able to put this one together!
Brenda@Sugar-Free Mom says
Love pork tenderloin and McCormick spices rock!
Nicky @ Little Family Adventure says
This is a great recipe. I enjoy the flavor of tenderloin when it's cooked this way. This is perfect for upcoming dinners with family
Michelle @ A Dish of Daily Life says
Looks wonderful! I will definitely give this a try! Pinned!
Michelle @ A Dish of Daily Life says
I was so glad to see you linked this up with us at Foodie Fridays because I love this recipe!
foodyschmoody says
Thanks so much Michelle! It's funny this is an old one that I never pushed through social media and I'm so glad I decided to "dig it out" because people seem to like it!
claire @ the realistic nutritionist says
How amazing does that filling look!
Ashley @ Wishes and Dishes says
This is such great comfort food. I've never stuffed a pork tenderloin either. Must try!
Heather // girlichef says
This is beautiful, and it sounds absolutely delicious, too!
Kim Beaulieu says
I need this right now. It's acceptable to make at midnight right?
foodyschmoody says
no judgment here Kim!
Anita says
I've never stuffed a tenderloin before either, but you make it sound easy - and the results look so good!
Marjory @ Dinner-Mom says
You make it look sooo easy! Nice recipe!
Angela |Mind Over Batter says
My husband is the same way. To that I say,YES THIS IS ALL. Anyway, I never met a piece of pork I didn't like and this one is no eexception. So succulent.
Nutmeg Nanny says
I love when you make a turkey and stuff it with stuffing but no one ever does that anymore because of the whole "it's dangerous the turkey might not cook fully" aspect. Sooooo instead I like to stuff stuffing in other delicious means - like pork! I have never done a whole tenderloin but it looks delicious!
Tracy Diehl says
I still stuff my turkey Nutmeg Nanny, I wouldn't cook it any other way! I cook mine all night, and when we eat, it is practically falling off the bones, so I think my turkey is done 😉 I love stuffing too, so I look forward to trying this!
Meseidy Rivera says
I love pork and I love stuffing! This is a great dish!
Christine says
I love stuffing and I rarely make it aside from Thanksgiving and Christmas! This looks like a great way to get a little stuffing fix all through the winter months. Thanks for linking up at Foodie Fridays!
Christie Campbell says
I haven't stuffed a tenderloin in a while. I think I'm going to have to make this one next. It looks amazing and so tasty! Thank you for linking up with #FoodieFridays!
Christie
http://akitchenhoor.blogspot.com/
foodyschmoody says
Thank you so much Christie!
Erlene says
I love making pork tenderloin. I'm going to try stuffing it the next time. Thanks for the great step-by-step pictures.
foodyschmoody says
So glad to hear you will try it. it is much easier than the finished product leads you to believe!
Chaay says
I usually don't comment on higs like this, but after I made this for dinner tonight, I HAD to come back and leave a comment. This was absolutely amazing. I didn't expect it to turn out so good, and it was way past my expectations. Thank you for sharing this amazing recipe!
Chaay says
Things**
foodyschmoody says
Wow, thanks SO MUCH for popping in to tell me this! This was a great comment to wake up to! I'm so happy to hear you enjoyed it so much that you were compelled to come back! Smiling ear to ear right now!
Alyssa says
How large (how many pounds) of a pork loin did you use?
foodyschmoody says
I believe it was a 2 lb tenderloin.
Jenise says
Do you put it in oven uncovered?
foodyschmoody says
Yes, uncovered.
Brenda Cox says
What size tenderloin did you use for this recipe? I have a 4lb tenderloin that I'm going to use so I'm wondering about the cooking time. Thank You!:}
foodyschmoody says
The tenderloins I buy are generally between 2-3 lbs. I would suggest using an oven safe thermometer and increase the cooking time a bit. Good luck!
Brenda says
Thank you so much for the info! :}
Puja says
Thanks so much for this recipe! It looks delicious- thoughts on this being the main dish at Christmas dinner? I have 30 people this year and was thinking I can probably put three in the oven at the same time. Would it be ruined if folks topped it with gravy? Thanks!
foodyschmoody says
It would not be ruined w/ gravy. I would suggest making one ahead of time to make sure it suits your needs. I always make a new holiday recipe prior, just to be sure. For 30 people, you may want to make 4, rather than 3. I do hope it makes it to your Christmas dinner table!
KLaidlaw says
My family LOVED this, and my hubby couldn't get enough! So much easier than I anticipated too!! Win, win, win!! Thanks so much for sharing.
foodyschmoody says
Yay!!! Thanks so much for telling me this. Made my day!
Tarri Heerkens says
I plan to roas r this on the grill.
Siobhan. Troyer says
One box of stuffing mix? Ewwwwww. That’s not cooking, it’s just using processed foods full of additives. Disgusting recipe.
foodyschmoody says
I'm certainly not stopping you from using a homemade stuffing. It would be wonderful. Not everyone has the time to make homemade stuffing as a recipe component. But then again, not everyone has time to leave a judgmental and negative comment on a recipe they haven't tried either. I'm glad you are lucky enough to have time for both.
My blog/recipes are all about doing what works for each individual and I stress making substitutions that suit your lifestyle.
leslie says
Touche! Love your response!!
foodyschmoody says
Thanks for the support. She had it coming 🙂