Stuffed Pork Tenderloin with Cheese and Mushrooms

5 from 2 votes

Juicy Stuffed Pork Tenderloin with cheese, garlicky mushrooms, and sweet sun-dried tomatoes.

Prep Time45

Cook Time40

Course: Main Course

Cuisine: International, Mediterranean

Keyword: Oven baked, Pork

Servings: people

Calories: 649kcal

Place the tenderloin on a cutting board. Remove silver skin. Pat dry with paper towels.
Slice it in the center lengthwise to open it up. Be careful not to cut it all the way through; make small cuts. Then make two more cuts, one on each side, to open it up even more. Coat it with a piece of plastic wrap.
Beat with a meat tenderizer to flatten it and make it evenly thick.
Marinate. Drizzle the meat with a small amount of olive oil, season with salt, pepper, ½ teaspoon dried rosemary, and ½ teaspoon thyme. Rub with your hands to spread evenly. Repeat the process on the other side. Marinate for 30 minutes at room temperature.

Heat a drizzle of olive oil in a skillet, oven-safe saute pan or large frying pan (one that fits your tenderloin), over medium-high heat.
Saute the mushrooms until they begin to soften. Season with salt, pepper, and ½ teaspoon of thyme.
Stir in the garlic and cook for a minute more.
Transfer the mushrooms to a bowl and keep aside. Scrape any remaining browned bits from the pan with a wooden spatula.

Preheat the oven to 200°C / 400°F.
Stuff the pork. With the inner side of the pork tenderloin facing up, crumble and spread the cheese, leaving some space around the sides so the filling won't spill as you roll it afterward. Spread the mushrooms, then the sundried tomatoes on top. Press lightly so they stick to the cheese.
Roll up the tenderloin tightly and tie it together with kitchen twine.
NOTE: You can secure the ends of the pork with toothpicks instead of tying with twine if it's easier for you. Make sure to poke toothpicks parallel to each other to create a flat cooking surface.
Heat the same skillet or pan you used before, with a drizzle of olive oil, over medium-high heat.
Brown the pork on all sides for about 6-8 minutes overall.
Toss the rosemary sprigs in the pan. Transfer the pan to the oven.
Bake for 20-25 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 145°F / 63 °C.
Transfer the meat to a cutting board, brush with olive oil, and rest for 10 minutes. Then cut and remove the twine.
Serve. Cut the meat into slices and serve with a quick balsamic dressing (it's optional, you can serve the meat just as is). To make the dressing, whisk together 4 tablespoons of balsamic vinegar, 4 tablespoons of extra virgin olive oil, and 1 tablespoon of honey. Drizzle over the cut meat slices.