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This juicy stuffed pork tenderloin makes an elegant main course for any holiday gathering. It pairs well with most traditional side dishes and tastes even better as leftovers the next day. Assuming there are any, of course!
The key to success with this recipe is to make sure you select pork tenderloin instead of a regular pork loin roast. Tenderloins are longer and narrower than loin roasts, and they normally weigh around 1 pound each.
Typically, a two-pound (or slightly larger) package will contain two individual pieces of meat. Butterfly both pieces by cutting halfway through the meat lengthwise, without cutting all the way through. Then, pound and stuff each piece as described below.
- *Note: you can also ask the butcher to butterfly it for you to save time.
If you want this recipe for only one meal for two, I’ve included the scaled ingredient list at the bottom of the recipe. Watch your cooking time. A single tenderloin will cook a little faster.