Name: Stuffed Pork Tenderloin with Sun-Dried Tomatoes Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: 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; 1 pound small potatoes, sliced or cut into 1 inch pieces; 1 1/2 tablespoons olive oil; Salt and pepper to taste; Cooking spray

Jump to Recipe·5 from 14 reviews

If you’re looking for a dinner that feels fancy but isn’t complicated at all, let me introduce you to my absolute favorite: Stuffed Pork Tenderloin with Sun-Dried Tomatoes Recipe. This dish is a delightful mix of juicy pork, tangy sun-dried tomatoes, melty mozzarella, and vibrant spinach all rolled into one gorgeous tenderloin. Trust me, once you try this, you’ll want to make it again and again — it’s got a beautiful balance of flavors and textures that really hits the spot.

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Why This Recipe Works

Flavor Harmony: Sun-dried tomatoes add a tangy punch that complements the mild pork beautifully.
Juicy & Tender: Stuffing and rolling the pork helps keep it moist while the outside gets a lovely roast.
Easy One-Pan Meal: Roasting potatoes right alongside means fewer dishes and loads of deliciousness together.
Customizable: You can swap ingredients or adjust seasoning easily to suit what you love or have on hand.

Stuffed Pork Tenderloin with Sun-Dried Tomatoes, stuffed pork tenderloin, sun-dried tomato pork, elegant pork dinner, easy stuffed pork recipe - 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

Each ingredient in this Stuffed Pork Tenderloin with Sun-Dried Tomatoes Recipe plays a key role. The pork tenderloin acts as a perfect canvas for the bold flavors of sun-dried tomatoes and melty mozzarella, while spinach adds a fresh, slightly earthy note. Plus, simple roasted potatoes soak up all the savory bits for a satisfying plate.

Stuffed Pork Tenderloin with Sun-Dried Tomatoes, stuffed pork tenderloin, sun-dried tomato pork, elegant pork dinner, easy stuffed pork recipe - Flat lay of a whole raw pork tenderloin with a smooth pink surface, a few sprigs of fresh green parsley, a small pile of bright red sliced sun-dried tomatoes, a small white bowl filled with dark green thawed spinach, a small white bowl of shredded white mozzarella cheese, a small white bowl of golden olive oil, a white ceramic bowl holding small sliced fresh potatoes with skins on, a small white bowl of coarse salt crystals, a small white bowl of cracked black peppercorns, and a white ceramic bowl with Italian seasoning blend of dried herbs placed neatly, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pork Tenderloin: Look for a fresh, good-quality piece without too much fat for tender, lean meat that’s easy to slice.
Sun-Dried Tomatoes: These add a beautiful sweetness and acidity; if packed in oil, drain them well before using for the best texture.
Frozen Spinach: Make sure to thaw and squeeze out excess water to avoid soggy filling inside your pork.
Mozzarella Cheese: Shredded low-moisture mozzarella melts perfectly and creates a creamy contrast in the filling.
Italian Seasoning: A blend of herbs that provides an herby, Mediterranean flavor echoing the sun-dried tomatoes beautifully.
Small Potatoes: Choose waxy potatoes like red or fingerlings, perfect for roasting with olive oil and seasoning alongside the pork.
Olive Oil: Helps crisp up the potatoes and keeps everything luscious with a hint of fruitiness.
Parsley: Used fresh at the end for a burst of color and subtle herbal brightness.
Salt & Pepper: Essential seasonings to bring all the flavors together and balance each bite.
Cooking Spray: Just enough to keep your pan clean and help roast the pork and potatoes evenly without sticking.

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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 to make this Stuffed Pork Tenderloin with Sun-Dried Tomatoes Recipe my own by playing with the filling. Sometimes I add a bit of sautéed garlic or swap mozzarella for goat cheese for tangy creaminess. You should absolutely feel free to experiment — this recipe is forgiving and flexible!

Variation: Adding chopped fresh basil to the filling gave it a super fresh pop, which I tried on a whim and absolutely loved — you might too!
Dietary Modifications: Use dairy-free cheese or omit it completely for a lighter version without sacrificing flavor.
Seasonal Changes: In spring, fresh spinach replaces frozen and adds a lighter texture and flavor.
Spice It Up: A pinch of red pepper flakes in the filling brings a gentle heat that’s nice if you like a little kick.

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

Step 1: Prep and Butterfly Your Pork

Start by slicing your pork tenderloin lengthwise to butterfly it — be careful not to cut all the way through. Then gently pound it out to about 3/4 inch thick. I find this helps get even cooking and gives you a nice flat surface to spread your filling. Don’t rush the pounding; a meat mallet works best here and keeps the meat tender without tearing.

Step 2: Layer on the Flavor

Sprinkle the Italian seasoning, salt, and pepper evenly over the butterflied pork. Then layer one side with your thawed and squeezed spinach, shredded mozzarella, and sun-dried tomatoes. This combo melts and melds together in the oven, infusing every bite with rich, savory flavor.

Step 3: Roll and Tie It Tight

Roll the pork up tightly so the filling is snug inside, and use kitchen twine to secure it every 2-3 inches. Tying it firmly is key — it helps the tenderloin keep its shape and cooks evenly. I learned this the hard way when my roll came loose once, and the filling oozed out. Definitely don’t skip this step!

Step 4: Prep Potatoes and Roast

Slice your small potatoes into similar-sized pieces so they roast evenly. Toss them gently with olive oil, salt, and pepper, and arrange them around your pork on a foil-lined, greased sheet pan. Roast everything together at 400°F for about 30 minutes until the potatoes are golden and tender and the pork reaches an internal temperature between 145°F and 160°F, depending on your preferred doneness.

Step 5: Rest, Slice, and Serve

Don’t skip resting the pork for about 5 minutes once it’s out of the oven — it lets the juices redistribute so your slices stay juicy and delicious. Remove the twine carefully, then slice and sprinkle with chopped parsley to freshen things up. Serve immediately with those roasted potatoes and dig in!

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

Butterfly Carefully: Use a very sharp knife for a clean cut and be patient; rushed slicing can make punctures in your pork.
Squeeze Spinach Well: Too much moisture in your filling can make the pork soggy—wring it out thoroughly with a kitchen towel or cheesecloth.
Use a Meat Thermometer: Pork can be tricky; checking with a thermometer guarantees perfectly cooked tenderloin every time.
Rest Before Slicing: Resting locks in juices, so resist the temptation to cut right away for the best texture and flavor.

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

Stuffed Pork Tenderloin with Sun-Dried Tomatoes, stuffed pork tenderloin, sun-dried tomato pork, elegant pork dinner, easy stuffed pork recipe - A white plate holds five slices of rolled meat arranged in a loose circle on one side, each slice showing a spiral of light brown meat wrapped around a colorful filling of green leafy vegetables and small bits of red, with melted yellow cheese inside. On the other side of the plate, there are six golden-brown roasted potato rounds speckled with green herbs, with a sprig of fresh flat green parsley placed beside them. The plate is placed on a white marbled surface, and part of a gray cloth is visible in the background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish this dish with a sprinkle of fresh parsley—it adds a lovely pop of color and a fresh, herbal brightness that balances the richness of the pork and cheese. You could also experiment with fresh basil or a light drizzle of balsamic glaze for a gourmet touch.

Side Dishes

The roasted potatoes on the same pan are my go-to because they soak up all those savory drippings. But if you want to switch it up, creamy mashed potatoes or a crisp green salad with a lemon vinaigrette complement the pork tenderloin nicely. Roasted asparagus or green beans would also bring a fresh, crisp veggie element to the plate.

Creative Ways to Present

For holidays or dinner parties, I like slicing the stuffed tenderloin into medallions and fanning them out on a big platter surrounded by colorful veggies or potatoes. It makes the dish look elegant and invites everyone to help themselves. Drizzling a bit of pan sauce or a light herb oil over the top adds a restaurant-quality finish.

Make Ahead and Storage

Storing Leftovers

I wrap leftover pork tightly in foil or plastic wrap and store it in an airtight container in the fridge. The key is to eat the leftovers within 2-3 days for the best taste and texture. The potatoes hold up well, too, especially when reheated gently.

Freezing

If you want to freeze it, make sure the pork is completely cool before wrapping tightly with plastic wrap and then aluminum foil to prevent freezer burn. When I do this, I label it clearly and use it within 2 months for optimal flavor.

Reheating

I find reheating in a low oven (about 300°F) keeps the pork moist without drying it out. Cover with foil and heat for 15-20 minutes until warmed through. The microwave works in a pinch but can dry the meat, so watch it closely and add a splash of water to keep moisture.

FAQs

Can I use fresh tomatoes instead of sun-dried tomatoes in this recipe?

While fresh tomatoes are delicious, sun-dried tomatoes provide a concentrated, tangy flavor and chewy texture that’s key to this recipe’s depth. If you want to use fresh tomatoes, consider roasting them first to reduce moisture and add sweetness, but the taste will definitely differ.
How do I know when the pork tenderloin is fully cooked?

The best way to check is with a meat thermometer inserted into the thickest part of the tenderloin. For medium rare, aim for 145°F, and up to 160°F for medium. The pork will rest and continue cooking slightly after you pull it from the oven.
Can I prepare this recipe ahead of time?

Absolutely! You can butterfly the pork, prepare the filling, assemble and roll it up, then cover and refrigerate for up to 24 hours before roasting. Just bring it to room temperature before putting it in the oven for even cooking.
What’s the best way to slice the stuffed pork tenderloin?

After resting, use a sharp knife to cut the tenderloin into medallions about 1-inch thick. This helps keep the filling intact and shows off the beautiful spiral of spinach, cheese, and sun-dried tomatoes inside.

Final Thoughts

This Stuffed Pork Tenderloin with Sun-Dried Tomatoes Recipe holds a special place in my meal rotation because it’s both impressive-looking and surprisingly straightforward. I love how it’s perfect for a weeknight dinner or a weekend treat, and every time I make it, friends and family ask for seconds. If you’re craving something that feels homemade but restaurant-worthy, give this your next try—you’ll love the rich flavors and easy prep as much as I do.