Few dishes strike the perfect balance between impressive presentation and weeknight-friendly ease like a well-made pepper-stuffed pork tenderloin. This dish features juicy, herb-seasoned pork wrapped around a vibrant filling of roasted bell peppers, spinach, and creamy cheese, then roasted to golden perfection.
Whether you’re hosting a dinner party or simply craving a restaurant-quality meal at home, this recipe delivers bold flavors and tender texture with minimal fuss.
In this ultimate guide, we’ll cover:
✔ Why pork tenderloin is the perfect cut (and how to avoid drying it out)
✔ Step-by-step stuffing & rolling technique (with photos)
✔ Customizable filling ideas (from Mediterranean to spicy Southwest)
✔ Perfect side dishes to complete the meal
✔ Make-ahead tips for stress-free entertaining
Why You’ll Love This Recipe
✅ Elegant enough for company – Looks and tastes gourmet
✅ Surprisingly simple – Just 15 minutes of active prep
✅ Endlessly adaptable – Swap fillings based on preferences
✅ Lean yet juicy – Pork tenderloin is 30% leaner than chicken thigh
Choosing & Prepping Pork Tenderloin
Selecting the Best Cut
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Look for:
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Uniform thickness (1.5–2 lbs) for even cooking
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Pinkish-red color with minimal visible fat
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Avoid:
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Pre-marinated tenderloins (they’re often over-salted)
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Packages with excessive liquid (indicates freezing)
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Key Prep Steps
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Pat dry – Ensures better browning
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Trim silver skin – Use a sharp knife to remove the tough membrane
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Butterfly properly – See our step-by-step guide below
Step-by-Step Stuffing & Rolling
Ingredients
(Serves 4–6)
For the Pork
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1.5 lb pork tenderloin
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1 tbsp olive oil
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1 tsp salt
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½ tsp black pepper
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1 tsp garlic powder
Classic Pepper Filling
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½ cup roasted red peppers (jarred or homemade), patted dry
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½ cup fresh spinach, wilted
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¼ cup goat cheese or cream cheese
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2 tbsp chopped fresh basil
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1 tsp balsamic glaze (optional)
Instructions
1. Butterfly the Tenderloin
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Lay pork on a cutting board. Make a lengthwise cut ¾ of the way through.
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Open like a book, then cover with plastic wrap and gently pound to ½” thickness.
2. Add Filling
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Spread cheese evenly over pork, leaving a ½” border.
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Layer spinach and peppers, then drizzle with balsamic (if using).
3. Roll & Secure
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Starting from the long side, roll tightly like a jelly roll.
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Tie with kitchen twine at 1.5″ intervals (or use toothpicks).
4. Sear & Roast
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Heat oven to 375°F (190°C).
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Sear rolled tenderloin in an oven-safe skillet for 2 mins per side.
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Transfer to oven; roast 20–25 mins until 145°F (63°C) internally.
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Rest 10 mins before slicing.
5 Flavor Variations
1. Mediterranean
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Filling: Sun-dried tomatoes, feta, kalamata olives, oregano
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Serve with: Tzatziki sauce
2. Prosciutto & Fontina
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Layer thin prosciutto slices under filling; use fontina cheese
3. Southwest Style
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Filling: Poblano peppers, pepper jack cheese, corn, cumin
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Top with: Avocado crema
4. Apple & Brie
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Sauté 1 diced apple + 1 shallot; pair with brie and thyme
5. Mushroom & Gruyère
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Sauté 1 cup mushrooms + garlic; mix with Gruyère and Dijon
Perfect Side Dishes
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Creamy polenta or garlic mashed potatoes
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Roasted Brussels sprouts with pancetta
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Arugula salad with lemon vinaigrette
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Crusty bread to soak up juices
Expert Tips
✔ Use chilled pork – Easier to butterfly when slightly firm
✔ Don’t overstuff – Filling will squeeze out during rolling
✔ Temp check – Pull at 140°F (60°C); carryover heat finishes cooking
✔ Make ahead – Stuff & tie up to 24 hours in advance
Serving & Storage
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Presentation: Slice into 1″ medallions to show off the spiral
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Leftovers: Store sliced in airtight container for 3–4 days
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Reheating: Warm gently in a 300°F (150°C) oven with a splash of broth
Final Thoughts
This pepper-stuffed pork tenderloin is a masterclass in elegant simplicity. With its juicy interior, flavorful filling, and golden crust, it’s guaranteed to become a go-to recipe for both casual dinners and special occasions.
Which filling variation will you try first? Share your creations with us!
