Stuffed Pork Tenderloin
This post may contain affiliate links. Please read my disclosure policy.
This Stuffed Pork Tenderloin looks like a showstopper but comes together in just an hour. A juicy pork tenderloin is butterflied and filled with layers of tangy cranberry sauce, caramelized onions, creamy feta, and cream cheese, then rolled up and roasted until golden. Each slice reveals swirls of savory, sweet, and creamy filling… it’s as beautiful as it is delicious. Perfect for holidays, Sunday dinners, or any time you want something impressive without spending all day in the kitchen. With tender pork, festive flavors, and a gorgeous presentation, this dish always earns rave reviews.
Table of Contents
WHY YOU’LL LOVE THIS STUFFED PORK TENDERLOIN RECIPE
- Guest-Worthy: Elegant yet simple to prepare
- Layers of Flavor: Tangy cranberry, savory onions, and creamy cheese.
- Extra Festive: Perfect for holidays or entertaining
- Showstopper: Looks gorgeous when sliced and plated
- Minimal Effort: A one-pan dish that still delivers big flavor
Stuffed Pork Tenderloin
Now this is how you dress up pork tenderloin! I’ve always loved how something so simple can transform into an elegant centerpiece with just a little stuffing.
And let’s be honest… cranberry, caramelized onions, and cheese were made to go together. The pork stays juicy, the filling gets creamy and melty, and every slice looks like something out of a magazine.
But here’s the kicker: it’s not fussy. Roll it, tie it, roast it, done.
This stuffed pork tenderloin recipe is my little secret weapon when I want to wow my family or guests without stressing in the kitchen.
INGREDIENT NOTES
- Pork Tenderloin: Choose a 1 ½ to 2-pound tenderloin and remove the silver skin so it cooks evenly.
- Onion: Yellow onions caramelize beautifully, becoming sweet and golden. Slice thinly for best results.
- Garlic: Freshly minced garlic deepens flavor. Two medium cloves equal about 2 teaspoons.
- Butter: Unsalted butter lets you control salt. If using salted, reduce added salt slightly.
- Herbs: Fresh rosemary and parsley add bright, earthy notes. Dried rosemary works in a pinch (use 1 teaspoon).
- Cream Cheese: Softened cream cheese adds creaminess that balances the tang of feta.
- Feta Cheese: Adds salty, tangy contrast. Goat cheese can be substituted for a milder, creamy filling.
- Cranberry Sauce: Jellied cranberry spreads easily and adds festive sweetness. You can swap in fig jam, apricot preserves, or even caramelized apples for different flavor profiles.
- Salt & Pepper: When cooking stuffed pork tenderloin, divide seasoning between the inside and outside for balanced flavor.
VARIATIONS
- Apple & Cheddar: Swap cranberry sauce for sautéed apples and feta for sharp cheddar.
- Spinach & Feta: Add sautéed spinach to the onion mixture.
- Mushroom Lovers: Stir caramelized mushrooms into the filling.
- Apricot & Brie: Replace cranberry with apricot preserves and feta with brie.
- Prosciutto-Wrapped: Wrap stuffed pork tenderloin in prosciutto before roasting for extra flavor.
- Herb Butter Finish: Brush with garlic herb butter before slicing.
- Holiday Glow-Up: Use cranberry-orange sauce for a festive twist.
SERVING SUGGESTIONS
- Holiday Feast: Serve with garlic mashed potatoes and green bean casserole.
- Everyday Dinner: Pair stuffed pork tenderloin with roasted vegetables and crusty bread.
- Light Side: Add a simple salad with balsamic vinaigrette to balance the richness.
- Special Occasion: Plate with extra cranberry sauce and a drizzle of pan juices for restaurant-style presentation.
STUFFED PORK TENDERLOIN RECIPES FAQ
Yes, it’s very important to remove the silver skin before stuffing. It can look like a thin, white film covering the pork.
This does not break down when cooking stuffed pork tenderloin. Instead, it becomes a tough and chewy layer you’ll have to fight your way through.
Lift up an edge or make a slit with kitchen shears, then slowly peel it away at an angle. You can run a knife along the surface of the pork to help it along.
Butterfly, stuff, and roll a tenderloin up to 12 hours in advance. Wrap tightly with plastic wrap and store in the refrigerator until it’s time to roast.
Many stuffed pork tenderloin recipes recommend covering with foil, but I don’t! Instead of low-and-slow cooking, I prefer to roast quickly at high heat so the outside becomes deliciously crisp and golden.
Over the years, I’ve learned that pork tenderloin is one of the most forgiving cuts to work with… as long as you cook it to the right temperature and let it rest.
Butterflying and pounding it thin makes stuffing easy, and securing it tightly keeps the filling in place.
The science is simple: pork is perfectly juicy at 145°F, and resting afterward redistributes the juices so every slice is tender.
The balance of sweet cranberry, savory onions, and tangy feta works because each component hits a different taste bud.
Gourmet yet foolproof: that’s what makes this the best stuffed pork tenderloin recipe ever!
DONNA’S PRO TIPS
- Pound Evenly: A uniform ¼-inch thickness ensures even cooking.
- Don’t Overfill: Leave 1-inch borders so the filling doesn’t spill out.
- Roll Tight: The tighter you roll, the prettier the spiral inside each slice.
- Use Twine: Kitchen twine is best, but toothpicks work in a pinch.
- Internal Temp Matters: Pull the pork at 145°F. Don’t overcook… tenderloin dries out quickly.
- Resting Is Key: Always rest for 15 minutes. This locks in juices and prevents dry slices.
- Make It Ahead: Prep up to 12 hours ahead, wrap, and chill. Roast right before serving.
TOOLS NEEDED
- Cast Iron Skillet or Oven-Safe Pan: For caramelizing onions and roasting the pork.
- Sharp Knife: Essential for butterflying and slicing the tenderloin.
- Meat Mallet: To pound pork evenly.
- Cutting Board: Large enough to handle flattening and rolling the tenderloin.
- Mixing Bowls: For cheese mixture and onion mixture.
- Kitchen Twine or Toothpicks: To secure the rolled tenderloin.
- Instant-Read Thermometer: To check doneness at 145°F.
- Serving Platter: For slicing and presentation.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Stuffed Pork Tenderloin
Ingredients
Onion Mixture
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced (about 1 1/2 cups)
- 1 tablespoon fresh rosemary, minced
- 1/8 teaspoon kosher salt
- 3 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced (about 2 teaspoons)
Tenderloin
- 1 1/2 to 2 pounds pork tenderloin, silver skin removed
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon coarse ground black pepper, divided
- 2 ounces cream cheese, softened
- 2 ounces crumbled feta cheese, about 1/2 cup
- 1/3 cup jellied cranberry sauce
Instructions
- Caramelize the Onions: Place a cast iron skillet over medium-low heat and melt the 2 tablespoons unsalted butter. Add the 1 medium yellow onion, 1 tablespoon fresh rosemary, and 1/8 teaspoon kosher salt. Cook slowly, stirring every few minutes, for about 20 minutes, until the onions are soft and golden brown. Stir in the 3 tablespoons fresh parsley and 2 cloves garlic and cook 3–4 minutes more. Transfer the mixture to a bowl and set aside.
- Preheat the Oven: Preheat the oven to 450°F.
- Prepare the Pork Tenderloin: While the onions cook, place the 1 1/2 to 2 pounds pork tenderloin on a cutting board. With a sharp knife, make a lengthwise cut down the center, stopping about 1/4 inch from the bottom (don’t cut all the way through). Open it up like a book. Cover with plastic wrap and pound evenly to about 1/4 inch thickness. Season both sides with half of the 1 teaspoon kosher salt and 1/2 teaspoon coarse ground black pepper.
- Mix the Cheese Filling: In a small bowl, stir together the 2 ounces cream cheese and 2 ounces crumbled feta cheese until smooth and combined.
- Layer the Fillings: Spread the 1/3 cup jellied cranberry sauce down the center of the flattened pork, leaving 1 inch clear at both ends. Spread the onion mixture next to the cranberry layer, and then spread the cheese mixture alongside.
- Roll and Secure the Pork: Starting from a long side, roll up the pork tightly like a jelly roll. Secure with kitchen twine every 1–2 inches. If you don’t have twine, toothpicks along the seam will work.
- Season the Outside: Place the rolled tenderloin seam-side down back in the cast iron skillet (or transfer to a rimmed baking sheet if your skillet isn’t oven-safe). Sprinkle with the remaining salt and pepper.
- Roast the Pork: Roast for 28–33 minutes, or until the pork reaches 145°F internally (check with an instant-read thermometer in the thickest part).
- Rest Before Slicing: Remove from the oven and let the pork rest for 15–20 minutes before slicing into 1 1/2-inch thick rounds. Resting allows juices to redistribute and keeps the meat tender and moist.
Donna’s Notes
seasoned, and rolled up (unbaked) up to 12 hours ahead — wrap tightly in plastic and refrigerate until roasting. Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days. Freezing: Not recommended; cream cheese and feta lose texture after thawing. Reheating: Reheat slices gently in a covered dish at 300°F until warmed through. Add a splash of broth to keep moist. Or microwave individual slices 1–2 minutes on medium power, covered, to avoid drying out.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I made this dish last night and it was fabulous! The BEST pork tenderloin I have ever made, might be the best I have ever tasted! It was easy to make, next time I will pound it out a little bit more so it will be easier to roll, it is definitely a keeper!
Hi Tracy!
So glad that you loved the recipe!!
TSRI Team Member,
Devlyn