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Sliced stuffed pork tenderloin on a plate.
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Stuffed Pork Tenderloin Recipe with Goat Cheese and Caramelized Onions

With a few steps and a sharp knife, making Stuffed Pork Tenderloin is easy and delicious. This tender cut of pork is such a great option when making any stuffed dish. Our stuffed pork tenderloin recipe is filled with sweet caramelized onions, sundried tomatoes, sage, and goat cheese for a creamy and savory flavor.
Course Entree
Cuisine American, grilled
Keyword how to butterfly pork tenderloin, stuffed pork tenderloin, stuffed pork tenderloin recipe
Prep Time 15 minutes
Cook Time 20 minutes
Caramelizing Onions 45 minutes
Servings 6 people
Calories 914kcal
Cost $24.00

Equipment

  • Kitchen Twine
  • Boning Knife

Ingredients

Stuffed Pork Tenderloin Filling

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 3 cups diced red onions (This should be about one large red onion. It will reduce in volume as it caramelizes.)
  • 4 cloves garlic, diced
  • 2 tablespoons diced fresh sage
  • cup diced sundried tomatoes (This should be about six to eight sundried tomatoes.)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon coarse black pepper
  • 4 ounces goat cheese (Typically the packages come in 4 and 8-ounce goat cheese logs. We split one 4-ounce log between the two tenderloins.)

Instructions

How to Butterfly Pork Tenderloin

  • Using a sharp boning knife, slowly cut along the base of the tenderloin along the entire length. Take care NOT to cut all the way through or separate the cut. This opens up the tenderloin.
  • Continuing with your knife, continue to open the tenderloin with a similar cut again. Carefully cutting along the length of the tenderloin until you can open up the meat a second time.
  • Now that we have a tri-fold style cut, cover with a large portion of plastic wrap. Using meat pounder gently flatten the meat, starting in the center of the tenderloin and working your way toward the outer edges. The goal is to have a roughly equal rectangle that we’ll apply the seasoning and filling to.

Making Stuffing

  • In a large pan over medium-low heat, add olive oil, butter, and red onions. Stir occasionally for 40 minutes until dark in color and caramelized. If the onions are not cooking evenly lower the heat.
  • After 40 minutes, or the onions have the right caramelization, add the garlic, sage, and sun-dried tomatoes. Continue to saute for an additoinal 5 – 7 minutes to warm and soften. Add salt and pepper.
  • Take the filling and place on the butterflied pork tenderloins. Since we’re rolling it, leave about 1/2 inch of space from the edges then add goat cheese in small chunks.
  • Roll the stuffed pork tenderloin tightly and tie with kitchen twine.

Grilling Stuffed Tenderloin

  • Prepare your grill for two-zone (or indirect) grilling, targeting 450 degrees as the ambient temperature in the grill.
  • Place the tied stuffed pork tenderloin over direct heat. Cover and grill for up to 5 minutes or you see a nice sear and color. Flip and continue to grill direct for additional 3 – 5 minutes, covered, until you see a nice sear.
  • Move to indirect heat, cover grill and continue to cook until the internal temperature of the middle of the pork is 135 – 140 degrees Fahrenheit using an instant read thermometer like the Thermoworks MK4 Thermapen.
  • Remove from grill, and let rest for 10 minutes. Then remove the kitchen twine, slice and serve with your favorite sides.

Nutrition

Calories: 914kcal | Carbohydrates: 12g | Protein: 130g | Fat: 35g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 407mg | Sodium: 502mg | Potassium: 2632mg | Fiber: 2g | Sugar: 4g | Vitamin A: 423IU | Vitamin C: 13mg | Calcium: 131mg | Iron: 8mg