Stuffed Pork Tenderloin

Ingredients

• 907 g (2 lb; two tenderloins of about 454 g/1 lb each)Pork tenderloins
• about 300 g (2 cups)Roasted pumpkin, cut into cubes
• about 75 g (½ cup)Goat’s cheese, crumbled
• 5 ml (1 teaspoon)Fresh sage, chopped
• 5 ml (1 teaspoon)Fresh thyme, chopped
• 2.5 ml (½ teaspoon)Garlic powder
• 15 ml (1 tablespoon)Olive oil
• 43 g (3 tablespoons), if roasting your own pumpkinUnsalted butter
• To tasteSalt and pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 204°C (400°F).

2. 2

   Roast the pumpkin

   If roasting your own pumpkin, cut it into wedges with the skin on. Season with salt and pepper, pour over melted butter, and roast at 204°C (400°F) for 30 minutes. Leave to cool, remove the skin and cut the pumpkin into cubes.

3. 3

   Cut the tenderloins

   Cut a deep slit down the centre of each tenderloin, without cutting all the way through, to make a pocket for the filling. Place them in a high-sided baking dish.

4. 4

   Season the pork

   Season both sides of the tenderloins with salt and pepper, then sprinkle the garlic powder over them.

5. 5

   Add the herbs

   Sprinkle the sage and thyme into the pockets cut into the tenderloins.

6. 6

   Fill with cheese

   Divide the crumbled goat’s cheese between the two tenderloins and tuck it into the pockets.

7. 7

   Add the pumpkin

   Fill the remaining space in each pocket with the cubed pumpkin.

8. 8

   Tie the pork

   Use oven-safe string or kitchen twine to tie each tenderloin closed.

9. 9

   Sear the tenderloins

   Heat the olive oil in a large frying pan over medium-high heat. Carefully sear all sides of each tenderloin, keeping the filling in place, then return them to the baking dish.

10. 10

    Bake until cooked

    Bake for 15–20 minutes, until the pork reaches an internal temperature of at least 63°C (145°F).

11. 11

    Slice and serve

    Slice the stuffed tenderloins and serve with your preferred sides.

What is stuffed pork tenderloin?

Pork tenderloin is a lean, tender cut that is often roasted whole or cooked quickly in a pan. Here, each piece is opened to make a pocket for a savoury filling.

This American-style version pairs roasted pumpkin with goat’s cheese, sage and thyme. The pumpkin gives the filling a soft, mellow sweetness, while the cheese adds a tangy, creamy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 529 calories, 46g protein, 6g carbs, 36g fat.

The pork supplies most of the protein, while the pumpkin contributes most of the carbohydrate. Goat’s cheese, olive oil and butter provide much of the fat. For a balanced plate, serve a slice with plenty of green vegetables and add a potato side if you want more substantial carbohydrates.

Choosing the filling

Pumpkin: Use roasted, cooled pumpkin cut into small cubes so it fits neatly inside the pockets. If you’re using ready-roasted pumpkin, the butter-roasting step is not needed.

Goat’s cheese: Crumbled cheese is easy to divide between the tenderloins and nestle into the filling. Keep the pieces inside the pockets as you tie and sear the pork.

Making a neat pocket

The slit should be deep enough to hold the filling, but not so deep that it cuts through the tenderloin. Work carefully with a sharp knife and stop before reaching the other side.

Don’t overfill the pockets: leave enough room to close the meat around the pumpkin and cheese. Tie the tenderloins securely with oven-safe string so the filling is less likely to spill out.

Searing before baking

Sear the tenderloins on all sides in a hot pan, handling them gently to keep the filling in place. This gives the outside colour before the pork finishes cooking in the oven.

Use a large frying pan and avoid moving the meat more than necessary while each side browns. Transfer the seared tenderloins back to the baking dish for roasting.

Checking doneness

Start checking the pork at the 15-minute mark, since the cooking time can vary with the size and shape of the tenderloins. The recipe’s target is an internal temperature of at least 63°C (145°F).

Insert a meat thermometer into the thickest part of the pork, avoiding the filling. Once cooked, slice the tenderloins across the grain to show the filling in each portion.

What to serve alongside

Serve the pork with a green vegetable, such as green beans or broccoli, for a fresh contrast to the rich filling. A simple salad also works well.

For a more substantial meal, add roast potatoes or another favourite side. Slice the tenderloins just before serving so the filling stays in place as much as possible.

Recipe notes & tips

• Pat the pork dry before searing to help it brown in the pan.
• Let roasted pumpkin cool before filling the tenderloins so the cheese does not soften too soon.
• Arrange the filling towards the centre of each pocket, away from the edges.
• Use kitchen twine that is suitable for oven use and remove it before slicing.
• Check the temperature at the thickest part of the pork, not in the filling.
• Rest the tenderloins briefly after baking so they are easier to slice neatly.

Variations

• Add chopped nuts: fold a small handful of toasted walnuts into the pumpkin for crunch.
• Use butternut squash: replace the pumpkin with roasted, cubed butternut squash.
• Try rosemary: use a little chopped rosemary in place of some of the sage.
• Add spinach: wilt chopped spinach, cool it and mix it into the filling.
• Choose another cheese: use crumbled feta for a saltier filling.

Common mistakes to avoid

• Cutting all the way through: stop before reaching the other side so the tenderloin can hold its filling.
• Overfilling the pocket: leave room to close the meat around the pumpkin and cheese.
• Skipping the tie: secure the tenderloin with oven-safe twine to help keep the filling enclosed.
• Searing too roughly: turn the meat carefully so the filling does not fall out.
• Guessing the doneness: use a thermometer and check for at least 63°C (145°F) in the thickest part.
• Slicing immediately: give the pork a brief rest after baking for cleaner slices.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in the oven or microwave until hot throughout, taking care not to overcook the pork.

Frequently asked questions