Stuffed pork tenderloin with a Parmesan, breadcrumb and basil filling and a balsamic glaze to finish it is a simple but sophisticated recipe that's incredibly flavorful.
Pork chops and pork tenderloin are my favorite way to mix things up at dinner when we are getting a little sick of chicken.
They are simple, versatile, easy to cook and a great change in routine.
And today's recipe is my new favorite way to use a pork tenderloin.
This stuffed pork tenderloin recipe is savory and herby and has a sweet finish with the balsamic glaze. It's a delightful contrast.
The pork bakes up beautifully, is well browned and oh so flavorful. It slices great and holds the stuffing together really well, too.
Plus, it's just 6 ingredients, so it's an easy recipe to whip up anytime.
I love being able to rely on on-hand ingredients so I can confidently buy some pork tenderloin when it's on sale and know I can use it!
OK, let's get cooking.
Recipe Notes:
Pork prep: It's important to trim your pork to remove the silver skin. Just slide a paring knife under it and pull up and then cut to each side to get it to detach completely. Here's a Martha Stewart video if you want to see how it's done.
Yield: This calls for 2 pork tenderloins. Mine come in a pack of two but if you want to halve the recipe, you certainly can. (You can even use the .5x button in the recipe card to have the ingredients automatically scaled in half.)
Stuffing: It will seem like a LOT of stuffing but if you really press it into the pockets in the pork, you should be able to fit it all in there. You want it to be really packed in so it stays together.
Rest time: It's important to let the pork rest for at least 5 minutes before you slice it to serve. This helps it retain the juices.
Balsamic: The balsamic glaze adds such a great punch of flavor and contrast to the savory pork. You can buy some already pre-made balsamic glaze at the grocery store or you can make your own reduction from balsamic vinegar. I have a note in the recipe card on how to do that, if needed.
If you need to round out your meal, we love this with brown rice pilaf, but some steamed rice or even mashed potatoes, polenta or orzo would be great pairings. It's really versatile like that.
For a vegetable side dish, I love some garlicky broccolini but any steamed or roasted veggie would work.
I hope you give this a try for a new, fun and delicious way to enjoy pork tenderloin!
Happy cooking!
XO,
Kathryn
Stuffed Pork Tenderloin
Ingredients
For the pork:
- 2 pork tenderloins (1-1.25 lbs. each), trimmed
- 1 ½ teaspoons dried Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the stuffing mixture:
- ½ cup plain breadcrumbs
- ½ cup grated Parmesan cheese
- ½ cup fresh basil, chopped
- 2 tablespoons extra-virgin olive oil
For serving:
- ¼ cup balsamic glaze (see notes)
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil for easy clean up.
- Season the pork with the dried Italian seasoning, salt and pepper.
- Using a sharp knife, in the top of each pork tenderloin, cut a slit about ½ inch deep, leaving a ½ inch border on each end. You want the slit to go about ⅔ of the way through the pork tenderloin but not all the way to the bottom.
- In a small bowl, combine the breadcrumbs, Parmesan, basil and olive oil until well mixed.
- Divide the stuffing mixture and stuff half into the cavity of each pork tenderloin. You will need to use your fingers to really pack in the stuffing mixture until it's completely full. Place the stuffed pork tenderloins on the prepared baking sheet.
- Bake at 425 for 18-20 minutes, or until the pork registers 135 to 140 degrees. Let the pork rest for at least 5 minutes before slicing.
- Serve drizzled with balsamic glaze.
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Notes
Nutrition
You might also like this balsamic pork tenderloin with thyme for a 3-ingredient go-to pork recipe.
Or try this herb roasted pork tenderloin, which is great for serving to company.
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