This pork tenderloin stuffed with roasted pumpkin and goat's cheese is on another level. This delicious recipe is easy to prepare, incredibly juicy and uses fresh ingredients. Stuffed pork tenderloin is the ultimate pumpkin recipe!
Yes, I used stuffed this pork tenderloin with pumpkin. If you do not like pumpkin, or prefer something else, go for it.
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🐖 Stuffed Pork Tenderloin Recipe
Stuffed pork loin is one of my favorite meals to prepare when I have guests around for dinner because it looks fancy even though it only takes about an hour from start to finish, and I always get lots of compliments.
This recipe combines roasted pumpkin, goat's cheese, and fragrant herbs stuffed inside a juicy pork tenderloin. The great thing about cooking pork tenderloin is that you can use any spices and ingredients you like, and it always tastes fantastic.
I sometimes stuff my pork loin with fresh spinach and cream cheese or crumbled bacon, caramelized onions, sun-dried tomatoes, and rosemary. Both are delicious and favorites with my family!
When I have time on my side, and the pumpkins are flourishing, I usually buy a big pumpkin and make a delicious pumpkin pie for dessert, as well as the stuffed tenderloin for dinner. It is a perfect match during the festive season.
🤔 What is pork tenderloin?
Pork tenderloin, also known as pork fillet, pork steak, or gentleman's cut, is the ultimate pork cut and a favorite in my family. Tenderloin is juicy, affordable, easy to make, versatile, and tastes fantastic. Check out my curated list of 22 easy Mexican pork chops for your next dinner party!
🍽 What you need
If in season, one large pumpkin should be plenty for this recipe, and if you use half the amount, you can make my pumpkin pie or pumpkin cookies with the leftovers. Alternatively, you can use canned pumpkin to make things easier.
You can also use dried herbs instead of fresh, but fresh sage and thyme bring more flavor to the pork tenderloin than dried.
Equipment
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- Roasting pan or sheet pan
- Large cutting board
- Meat thermometer
- Sharp knife
- Large skillet
- String or kitchen twine for tying the stuffed pork tenderloin
Learn how to use a meat thermometer for beginners.
Ingredients
Find the best ingredients at the best prices online. And when it comes to hard-to-find ingredients, this is the best option.
- 2 pounds Pork tenderloins - two 1 pound tenderloins
- 2 cups Roasted pumpkin - cut into cubes
- ½ cup Goat cheese - crumbled
- 1 teaspoon Sage - fresh chopped
- 1 teaspoon Thyme - fresh chopped
- ½ teaspoon Garlic powder
- 1 tablespoon Olive oil
- 3 tablespoons Unsalted butter - If roasting your pumpkin
- Salt and pepper to taste
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🔪 How to make
This fabulous recipe is an easy meal to prepare for the family in 1 hour and uses a simple technique to tie the stuffed pork tenderloin together, so all the juices don't escape. If you are using canned pumpkin, you can skip the following steps;
- Preheat oven to 400°F (204°C)
- Grab the large pumpkin, place it on the cutting board, and cut it into large wedges with the skin on—mix salt and pepper to taste and pour over the melted butter. Transfer the pumpkin wedges to a baking dish and bake for 30 minutes in the preheated oven.
- Remove the baked pumpkin from the oven and let it cool for 15 minutes, then remove the skin and cut it into small pieces.
Pork tenderloin stuffing
- Remove the silver skin from each pork tenderloin using a sharp knife, then cut the center big enough to fill with the stuffing ingredients. Make sure not to cut the meat through the center.
- Place the tenderloins on a roasting pan, then rub garlic, salt, and pepper into the tenderloins. Sprinkle the freshly chopped sage and thyme into the pockets, then fill each one with goat's cheese and the cooked pumpkin.
- Tie the stuffed tenderloins with string or twine until the center is closed.
- Heat the same skillet over medium-high heat with a tablespoon of olive oil and sear the tenderloins on all sides. Gently turn them on each side, so the filling doesn't come out, then return them to the baking dish.
Transfer your stuffed pork tenderloin to the oven for around 15 minutes, then, using the thermometer, check the internal temperature is 145°F (63°C) to be perfectly cooked, and remove them from the oven.
Allow each stuffed pork tenderloin to cool for 5 minutes before carving into slices.
Serving suggestions - Serve the best-stuffed pork tenderloin with mashed cauliflower potatoes, sautéed or steamed vegetables, Cauliflower rice, or any of your favorite side dish recipes.
💭 Top tips
- Removing the silver skin from the pork tenderloin is important because it does not break down when cooking and is very chewy. Just run a sharp knife under the skin and pull the knife away from you in one direction to remove the unwanted skin. The skin should come off relatively easy with a sharp knife.
- To tie the pork tenderloin, make a slip knot at one end, then make a large loop and slide it over the tenderloin. Repeat this step, making large loops 1 inch apart until the tenderloin is tied around the width, and run the twine across its length under each loop. Pull the twine tightly and cut off any excess.
📖 Variations
If you're looking for more recipes that are flavorsome and juicy, check out these delicious recipes that are perfect for any occasion. If you have leftover pumpkin, use it to make a creamy pumpkin pie for a perfect combination meal with the stuffed pork tenderloin.
Mexican Pork Chops
If you're a fan of adobo seasoning, then you will love these delicious adobo pork chops. They are pan-fried first and then broiled with loads of shredded cheese. A delicious twist to standard salt n pepper pork chops!
Parmesan Dijon Pork Chops
These pork chops are super juicy, oven-baked, with a lovely parmesan crust. Better yet, this parmesan dijon pork chops recipe is super easy to make.
Creamy Ranch Pork Chops
My homemade ranch seasoning combined with boneless pork chops creates the ultimate ranch pork chop recipe. This recipe has over 100k shares and is a highly rated recipe.
🥫 Storage
Meat recipes like stuffed pork tenderloin are easy meal plan options, which you can freeze or refrigerate.
Fridge: To refrigerate any leftover stuffed pork tenderloin slices, transfer them to an airtight container or put them on a plate and wrap it in plastic wrap. They will keep for up to 3 days in the fridge.
Freezer: Transfer the cooled tenderloin to an airtight container and place it in the freezer for up to 3 months. Thaw overnight in the fridge before eating.
Related Pork Recipes
- 22 Easy Mexican Pork Chop Recipes
- Ultra creamy ranch pork chops
- Oven baked parmesan crusted pork chops
- Smothered pork chops in delicious gravy
👪 Serving Size
This stuffed pork tenderloin recipe is good enough to serve 6 hungry people. I also find it easy to scale and have doubled and tripled this recipe in the past. And given the option for meal planning, it is easy to store for quick and easy weeknight meals.
Don't forget to serve it with a homemade pumpkin pie with the leftover pumpkin pieces for an irresistible dessert.
📋 Recipe
Stuffed Pork Tenderloin
Ingredients
- 2 pounds Pork tenderloins - two, one pound tenderloins
- 2 cups Roasted pumpkin - cut into cubes
- ½ cup Goat cheese - crumbled
- 1 teaspoon Sage - fresh chopped
- 1 teaspoon Thyme - fresh chopped
- ½ teaspoon Garlic powder
- 1 tablespoon Olive oil
- 3 tablespoon Unsalted butter - If roasting your own pumpkin
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C).
- If roasting your own pumpkin, cut the pumpkin into wedges with the skin on. Add salt and pepper to taste, and pour melted butter over the pumpkin. Bake in the oven at 400°F (204°C) for 30 minutes, let cool, remove the skin, and cut into cubes.
- Cut a slice down the center of each pork tenderloin, and place them into a high sided baking dish. You want the cut to be deep enough to allow you to stuff the tenderloin, but you do not want to cut the meat all of the way through.
- Add salt and pepper to taste to both sides of your pork tenderloin, and sprinkle ½ teaspoon of garlic powder on top.
- Sprinkle sage and thyme into the pocket you have cut into the pork tenderloins.
- Divide the goat cheese crumbles between the two pork tenderloins, and place it into the pockets in each one.
- Finish filling the pockets that have been cut into each tenderloin with the cubed squash.
- Using oven safe string or twine, tie the pork tenderloins closed.
- Heat olive oil in a large skillet over medium-high heat. Sear all sides of each pork tenderloin without letting the filling fall out, and return them to the baking dish.
- Bake the pork for 15-20 minutes until the internal temperature reaches a minimum of 145 degrees.
- Slice the stuffed pork tenderloin and serve with your favorite sides.
Notes
- Removing the silver skin from the pork tenderloin is important because it does not break down when cooking and is very chewy. Just run a sharp knife under the skin and pull the knife away from you in one direction to remove the unwanted skin. The skin should come off relatively easy with a sharp knife.
- To tie the pork tenderloin, make a slip knot at one end, then make a large loop and slide it over the tenderloin. Repeat this step, making large loops 1 inch apart until the tenderloin is tied around the width, and run the twine across its length under each loop. Pull the twine tightly and cut off any excess.
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