Roasted Stuffed Pork Tenderloin With Lemon Parsley Oil

Roasted Stuffed Pork Tenderloin With Lemon Parsley Oil

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I love cooking pork tenderloins. I was looking through the recipes on the site recently and realized that I don’t have any recipes for pork tenderloin on here. Crazy! I’ve done smothered pork chops and tacos al pastor with pork roast, but never a tenderloin recipe. Well, better late than never. This roasted and stuffed pork tenderloin is one of my favorite ways to make it. I hope you enjoy it as much as we do.
Nope. Not at all. Pork tenderloins are pretty thin and only weigh 1-1½ pounds. They’re lean and very tender. At many grocery stores, they’re sold in packages of two tenderloins. Whole pork loins are much thicker and can weigh 6-8 pounds. They’re not as tender as a tenderloin but are also tasty and versatile.
There are a lot of reasons I love making tenderloins. I love how well they accept marinades and seasonings and how quickly they cook. And I love that they can be dressed up to look elegant and fancy, but they are priced low enough to still be enjoyed as an anytime meal.
The spirals of this stuffed tenderloin look impressive but are actually super easy to do. So easy, in fact, that my kids help out. 
First, make the filling. Dice and saute bacon in a skillet. While it’s cooking, dice the mushrooms and onions. When the bacon is mostly cooked, but not too crispy yet, add the mushrooms and onions and seasonings and continue cooking until the mushrooms and onions are soft. Add minced garlic and fresh spinach and cook just a couple of minutes more until the spinach is wilted.
Next, flatten out the pork tenderloins. This is the part my kids like to help with. Carefully slice each tenderloin down the middle along its length, but only halfway through! Then use a meat mallet to flatten it out to about ½ inch thick. If your kids are helping out with this part, keep an eye on them or you might end up with a pork crepe!
Cover each flattened tenderloin with the spinach mixture and roll it up, starting at the narrow end. Secure it with toothpicks so it doesn’t unroll while it’s cooking and put it in the oven. Cook it for approximately 40-45 minutes or until a meat thermometer reads 145°F. I know different ovens cook at different speeds — my air fryer/toaster oven cooks much faster than my traditional oven — so just keep an eye on it and check it occasionally. Slice and serve.
While the entree is cooking I make the sides and an easy sauce with olive oil, lemon zest, and fresh parsley to brush over the top of the pork when it’s done. It’s a really simple sauce but adds a nice burst of fresh zinginess.
While I really like my combination of roasted pork tenderloin ingredients best, this Mediterranean stuffed pork tenderloin does sound delicious.
Do you like pork tenderloin? What’s your favorite way to cook it?
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Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.
Jean Dillon

5 stars
Recipe looks great.
Trying to figure out how a serving is 928 calories.
Guesstimating one serving is about 40z of pork which is about 400 cal and a strip of bacon about 50 cal. The rest of the ingredients are relatively low calories. What am I missing?

You’re right. I don’t know what went awry there. It’s fixed now.
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