Stuffed Pork Tenderloin

This stuffed pork tenderloin is juicy, tender, and filled with spinach + Gruyère, then finished with a silky white wine cream sauce

Course Main Course

Cuisine American

Keyword pork tenderloin recipes, stuffed pork recipes

Prep Time 15

Cook Time 20

Resting Time 10

Total Time 45

Servings - 6 servings

Calories 758kcal

Author Kathleen

2 pork tenderloins about 2 pounds total, room temperature
1 cup fresh spinach chopped
1 1/2 cups Gruyère cheese freshly grated (2 cups can be a bit leaky—this amount is more reliable)
1 tablespoon olive oil for rubbing
1 - 2 tablespoons high-heat oil avocado/vegetable/canola, for searing
salt + black pepper to taste
toothpicks or kitchen twine

Place a tenderloin on a cutting board. Using a sharp knife, slice lengthwise down the side, stopping about ½ inch from the bottom, and open it like a book.
If needed, make one or two additional shallow lengthwise cuts so it opens wider.
Cover with plastic wrap and gently pound to an even ½-inch thickness. Repeat with the second tenderloin.

Season the inside of each butterflied tenderloin with salt and pepper.
Sprinkle spinach evenly over each, leaving a ½-inch border along the edges.
Top with Gruyère (divide evenly).
Roll each tenderloin up tightly (jelly-roll style). Secure with toothpicks or kitchen twine.
Rub the outside with 1 tablespoon olive oil total and season all over with salt and pepper.

Transfer to the baking dish and bake 18–25 minutes, or until the thickest part reaches 140–145°F.
Rest on a cutting board 10 minutes before slicing (carryover heat finishes the job and keeps it juicy).

Carefully pour off excess oil from the skillet, leaving the browned bits (fond).
Over medium-low heat, melt 2 tablespoons butter.
Add onion and cook until softened, 3–4 minutes. Stir in parsley for the last 30 seconds.
Pour in the wine and scrape up the browned bits. Simmer until reduced by about half (2–4 minutes).
Stir in the cream and simmer gently 1–2 minutes until slightly thickened.
Remove from heat and whisk in the remaining 2 tablespoons butter until smooth and glossy. Season to taste.

Pull the pork early—then trust the rest. Tenderloin dries out fast if you chase a high final temp. Pulling at 140–145°F and resting for 10 minutes gives you pork that’s juicy and tender, with the perfect finish.
Leave a border so the filling stays put. That little ½-inch edge around the spinach and cheese makes rolling cleaner and helps prevent cheese from bubbling out into the pan.
Reduce the wine before adding cream. This is the difference between “thin and winey” and “silky and balanced.” Letting the wine reduce concentrates flavor and softens the sharp edge.
Twine beats toothpicks for a tidy roll. Toothpicks work, but kitchen twine gives you a snug, even roll (and prettier slices). If you have it, use it.