We’re getting kind of fancy today!
Hello, stuffed pork tenderloin. This once-intimidating dish becomes completely approachable here. It’s full of flavor and impressive enough for guests — and yourself.
The filling is the star: wild rice mixed with apples, roasted butternut squash, a little crisp bacon, wilted spinach, fresh sage and creamy goat cheese. The goat cheese adds tang and a silky texture that balances the sweet squash and apple and the smoky bacon. It’s hearty, seasonal and delicious. You’ll likely have extra filling to serve on the side.
I’m absolutely in love with this.
I used to be intimidated by stuffed pork tenderloin until I tried another stuffed version a few years ago — after that I was sold. Once you practice a couple times, stuffing and rolling the meat feels as straightforward as roasting a whole chicken.
That’s exactly how this recipe is: impressive but not difficult.
If you’re comfortable in the kitchen, this is easy enough for a weeknight dinner. Beginners might want to try it when they have a bit more time, but experienced cooks can have this on the table tonight. Also: it pairs nicely with a beer if you’re in need of one to get through the week.
This dish combines protein, vegetables and a bit of starch all in one. You’ll still want side dishes if you’re feeding a family — mashed or roasted potatoes, a crisp salad, or extra roasted squash work beautifully. Leftover filling is great on the side or even added to sandwiches.
This is perfect for fall and also makes a gorgeous holiday centerpiece for a dinner party or festive meal.
The day after I made it last time, my partner sliced the leftovers and turned them into a sandwich on a pretzel bun with beer cheese sauce — proof that it’s versatile and still delicious the next day.
Butternut, Apple and Goat Cheese Stuffed Pork Tenderloin
1 hour
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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
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Preheat the oven to 450°F. Line a roasting pan or baking sheet with foil and spray with nonstick spray. Prepare the wild rice (about 15 minutes).
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Place the pork on a cutting board and use a sharp knife to butterfly it open. Make a lengthwise cut about 1/4 inch from the bottom, then cut again and open the meat to create a flat surface. Season the inside with salt and pepper.
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Heat a large skillet over medium heat and cook the bacon until crispy. Remove with a slotted spoon and drain on paper towels. Add the shallot, butternut squash and apple to the bacon fat with a pinch of salt and pepper; cook until the squash begins to soften, about 8–10 minutes. Stir in the sage, then add the garlic and spinach and cook until the spinach wilts. Mix in the cooked wild rice, remove from heat and stir in the goat cheese. Fold the bacon back into the mixture.
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Spread the filling over the pork, leaving an inch or two at the edges so you can roll it. Roll the tenderloin tightly and tie with kitchen twine. Season the outside with salt and pepper.
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Place on the prepared pan and roast 30–35 minutes, or until the internal temperature reaches about 140–145°F. Let rest 20 minutes before slicing. Serve with extra rice and a sprinkle of fresh herbs.
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I appreciate you so much!
It might not be the prettiest dish, but it’s definitely one of the most delicious.