Butternut, Apple and Goat Cheese Stuffed Pork Tenderloin.
We’re getting kind of fancy today!
Hellllllllo stuffed pork tenderloin. We’re taking this once very intimidating recipe and making it intimidating no more. There is so much flavor right here that you can impress anyone. Even yourself!
The filling for this pork tenderloin is SO good. It’s a wild rice combined with apples, butternut squash, a little bit of bacon, spinach, sage and goat cheese. Freaking goat cheese! So super delicious because the flavor is out of this world. It’s smoky, sweet and tangy. It’s really hearty and tastes like the season. There should be enough filling left that you can serve a bit on the side too. Willing all around? I think so.
I am just utterly in love with this.
I’m always super intimidated by stuffed pork tenderloin but after making this bourbon fig and blue cheese one a few years ago, I was SOLD. It’s a recipe that I would make often but it comes together easily and takes a lot of the guess work out of the whole “stuffing” thing. I’m not intimidated at all anymore! It’s sort of like roasting a whole chicken. Once you do it a few times, you’re golden.
That’s just like this.
I actually think it’s even easy enough to make for dinner if you’re familiar with being in the kitchen. If you’re a newbie, you might want to save this one and try it out when you have a good chunk of time. But if you cook often, this can totally be your dinner tonight!
And I think it goes well with beer. Sort of need that to get over this hump of the week.
It’s also one of those dishes that combines everything in one: your protein, some veg and a little starch! Obviously you still want a few side dishes if you’re anything like my family, but the options are endless. Aside from the extra filling, it’s perfect with potatoes or a salad or some sort of roasted vegetable or more squash because HI FALL.
I love this recipe for the current season but also think it would make the prettiest holiday dish, whether it’s for a dinner party or even the actual holiday. And also. Very important.
Like, very very very important.
The day after I made this for the last time? Um, Eddie ate it sliced on a homemade pretzel bun with beer cheese sauce. So there’s that. It’s pretty darn versatile.
Butternut, Apple and Goat Cheese Stuffed Pork Tenderloin
Ingredients
- 1 boneless pork tenderloin
- 1/2 teaspoon salt plus more for sprinkling
- 1/2 teaspoon pepper plus more for sprinkling
- 1 cup cooked wild rice
- 4 slices bacon chopped
- 1 shallot diced
- 1 small apple diced
- 1 cup cubed butternut squash
- 2 tablespoons chopped fresh sage
- 2 garlic cloves minced
- 6 ounces fresh spinach
- 6 ounces goat cheese crumbled
- fresh herbs for topping
Instructions
- Preheat the oven to 450 degrees F. Line a roasting pan or baking sheet with aluminum foil and spray it with nonstick spray. This is also the time when I prep the wild rice. It usually only takes 15 minutes.
- Place the pork on a cutting board and get a sharp knife. I like to slice it twice to open it up so I have a lot of space to work with. I start at the bottom of the pork (about 1/4 inch from the bottom) and slice it lengthwise, then continue to cut again and open up the pork. You want to have a flat surface to work on. Season the inside with salt and pepper.
- Heat a large skillet over medium heat and add the bacon. Cook until the bacon is crispy and the fat is rendered. Remove it with a slotted spoon and place it on a paper towel to drain. Add the shallot, squash and apple to the bacon grease with a pinch of salt and pepper and stir. Cook until the squash starts to soften, about 8 to 10 minutes, stirring occasionally. Stir in the chopped sage. Stir in the garlic and the spinach. Cook until the spinach wilts down. Stir in the cooked wild rice. Turn off the heat and stir in the goat cheese. Stir the bacon back in.
- Spread the mixture out on top of the pork, leaving an inch or two around the edges so you can roll it up. Tightly roll up the tenderloin and tie it together with kitchen twine. Season the entire outside with the salt and pepper.
- Place on the roasting pan or baking sheet and roast for 30 to 35 minutes, or until the inside is cooked and reads about 140 to 145 degrees. Let the pork rest for 20 minutes before slicing. Slice and serve with the extra rice and a sprinkle of fresh herbs.
Did you make this recipe?
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I appreciate you so much!
Might not be the prettiest but it’s the most delicious.
52 Comments on “Butternut, Apple and Goat Cheese Stuffed Pork Tenderloin.”
I’ve never made stuffed pork tenderloin! You may have just inspired me to give it a go with this one. The flavor combo is so fall! Loving it. xoxo
i hope you try it kelsey! xoxo
And here I was last night wondering what I was gonna do with the butternut squash I just bought. How are you always the best?!
thanks lizzie!! :)
Eric would absolutely love this pork tenderloin (I’d even have a bite… it looks that good). Loving the all-in-one packaging. I’m sure a lightly dressed salad would make this a complete meal.
thank you. :)
This just looks like Christmas and I love it!
thanks so much ashlyn!
I’ve been on a pork loin kick lately – mainly rubbing it down with brown sugar, spices, and a nice grainy mustard but I’d never thought of stuffing it! And with all my favorite things! Thank you for being such a genius!
that combo sounds SO good though!!!
A quick FB video of the pork-slicing technique would be SUUUUUPER helpful, I think, for those of us who are not really getting the concept. Asking for a friend…
This is one of the tutorials I have used in the past to help me slice it!! :)
http://domesticfits.com/2012/02/08/how-to-roll-cut-and-stuff-pork-loin/
Thank you!!
Thanks! The link was really helpful as my wee brain didn’t understand how to “continue cutting” to open up more space. I can’t wait to make this scrumptious-sounding recipe for Christmas dinner! Thanks so much!
Awesome! Looks like the perfect “Friendsgiving” main dish. Made your enchiladas from the cook book last night and they are delish!
so glad you liked them! xoxo
Stuffed pork tenderloin is my favorite thing to make for a dinner party…your version looks fantastic! May I just ask approximately what size your tenderloin was? The pork tenderloins I buy from Omaha Steaks are pretty small so I have to sometimes use two or buy a larger one from another source. Thanks for your help!
hi! so sorry, i meant to add that in. mine was almost 3 pounds!
give me… now, pls.
:)
Do you think I could prepare in the morning and roast the same evening? Would the stuffing keep?
i honestly have never tried stuffing the pork and then roasting it later. i would maybe be afraid that the stuffing might get mushy or something… i think the best bet would be to prep the pork and the stuffing, keep them separate and then assemble that night! also, you want to make sure the pork is a little closer to room temp (left out for 30ish minutes) before roasting!
1. This looks amazing and I can’t wait to try it out. My husband goes crazy every time I make anything with pork tenderloin (probably because I don’t make it all the time) and this flavor combo is perfect for right now.
2. I know it’s not stuffed, but this is one of my favorite pork tenderloin recipes so far:
http://www.thekitchn.com/recipe-baconbrown-sugar-pork-tenderloin-recipes-from-the-kitchn-215660
I felt the need to share – it’s a make-for-company, guarantee-another-date, impress-your-in-laws kind of meal.
This looks amazing! Will try soon.
But my real reason for commenting is to find out how you’re doing. Any signs the new little one will be entering the world soon? What an exciting time for you & your family. ❤️
This meal is right up my alley. The tenderloins I get from Whole Foods are usually about 1lb. If I slice it, I don’t think it would be wide enough for all the stuffing goodness. From your previous comment, I don’t think I’ve ever seen a 3lb tenderloin. Maybe I should look in Costco. Any suggestions?
I made this for dinner tonight and we both loved it. I stuffed red kiri squash cut in quarters with the remainder of the stuffing and baked them. It made a really delightful side dish.
My tenderloin was not large enough to wrap so I kept it open, placed the filling on top and baked it as is. The pork ended up quite dry so I may opt to try a different technique next time – but the rice and squash stuffing was so good I will be keeping this recipe!
Going to try this – looks wonderful. How many servings did your recipe (using the 3 lb pork tenderloin) make, would you estimate? Thanks.
What do you do with the bacon?
Do you just cook it for the sake of the bacon grease?
oops sorry nancy! you stir it bacon into the rice mixture before stuffing! i fixed it, thanks.
So, my husband and I completely went nuts for this, and handled it completely different ways.
I was eating the filling with the giant mixing spoon standing in the middle of the kitchen willing the tenderloin to cook faster.
My husband I believe created a whole new language of contented eating sounds as he ate half of the tenderloin in one sitting.
It is absolute perfection, and I think I’m going to make the filling as a thanksgiving side dish on its own! Goes particularly well with pumpkin beer :)
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I’m wondering if this calls for a pork loin and not a pork tenderloin? The pork tenderloins in this neck of the woods average around one pound, certainly not large enough to do this. Otherwise it looks wonderful!
I made this with a 1.78 lb tenderloin. I watched a Youtube video on how to cut the tenderloin to make it the right thinness to stuff, and it worked out really well! It’s really moist and flavorful, and the stuffing was so delicious! I can’t wait to make it again.
Hi quick question. How many would this serve prepared as written (with three pound tenderloin)? Thank you so much!
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Wow just wow. I made this for my family and friends and everyone devoured it! They loved the addition of the goat cheese, me too! I served it with roasted brussell sprouts and potatoes. Don’t forget to tie it up with twine and to check the temperature- mine was super moist and not at all dry!
Where do you find a 3 pound pork tenderloin? My markets have only around 1 pound or maybe 1 and 1/2 pounds.
Made this tonight and it was amazing! I also added a few cranberries and it gave it a little extra sweetness! So yummy!!!!!
Do you think I could prepare this the night before and then just roast the day off?
I purchased mine from Costco and made stuffing for the four that were in one package. After stuffing and tie wrapped and froze each one. Had a dinner party and served two, delish. Another one for another time. My only problem wat the oven temp and time, they were cooked too much. Did anyone else have trouble with the cook?
This is a restaurant ready dinner. I made once and then made, stuffed, and froze three more. What a treat to just pull them out of the freezer for company dinner. The first two were roasted as per directions the third one I cooked in my Sous Vide. It was perfect, better than roasting. I served it to out of town company and they raved about it, so nice to have it in the freezer. Now I’ll made three more for the freezer.