Stuffed Pork Tenderloin with Roasted Vegetables

A succulent stuffed pork tenderloin with tender-crisp roasted veggies and creamy mashed potatoes.

When I’m meal planning, I often go through the rolodex of protein choices in mind: Will it be fish fillets this week? or chicken thighs? maybe ground beef? or even tofu? Pork tenderloin often slips my mind, so when my husband suggested it, I jumped at the opportunity. While it can be delicious whole roasted, pork tenderloin is quite lean and apt to dry out in the oven. So I went with a stuffed pork tenderloin to help keep it juicy and moist…and also give it some extra pizzaz.

The process isn’t too tricky and—at least for me—a great way to release some aggression. Visualize whatever is weighing on you while you pound out the pork loin…and don’t hold back, you want it nice and thin. Then, for a savory filling, stuff it with goat cheese, sautéed mushrooms, and kale. Once rolled-up and tied-off it bakes together with an assortment of veggies, both cruciferous and root. And while that’s in the oven, doing its thing, there is plenty of time to whip up some rich, golden mashed potatoes, to finish off this bountiful meal. 

For more guidance on how to butterfly the pork tenderloin check out this guide, which includes instructional videos. Or if you are not in the mood to tackle a butterfly, check out my recipe for balsamic braised pork tenderloin with butternut squash panzanella.

5 from 1 vote

Stuffed Pork Tenderloin with Roasted Vegetables

To ensure a succulent, supremely flavorful roast this pork tenderloin is rolled up and stuffed with goat cheese, mushrooms, and kale. It roasts together with an assortment of veggies for a tender-crisp side. And while those are in the oven, some classic, buttery mashed potatoes are made to complete this luxurious meal.

Servings 4

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Ingredients

Pork Loin

• 1 1-1½ lb pork tenderloin
• 1 tbsp extra virgin olive oil
• 6 cloves garlic smashed
• 1 large leaf lacinato kale stem removed and chopped
• 2 oz cremini mushrooms sliced
• Kosher salt and pepper
• 4 oz goat cheese
• 1 tbsp lemon juice

Roasted Vegetables

• 1 small head broccoli or cauliflower cut into bite-sized florets, or about 8 oz Brussels sprouts cut in half
• 1-2 large carrots or medium beets cut into 1-inch pieces
• 1 tbsp extra virgin olive oil
• Kosher salt and pepper

Mashed Potatoes

• 18 oz (about 3-4 medium) Yukon Gold potatoes peeled and cut into 1-2 inch cubes
• 4 tbsp butter
• 1/4-1/2 cup milk
• Kosher salt and pepper

Instructions

• Preheat oven to 375°. Cut pork tenderloin down the middle lengthwise, about halfway deep. Open the pork loin like a book (cut deeper if needed to help it unfold but be careful not to cut all the way through). Cover with plastic wrap and pound flat with a meat mallet or sturdy saucepan to about ¼-inch thick. Set aside.
• Heat 1 tbsp olive oil in a large skillet over medium heat. When hot add garlic and cook briefly until fragrant. Add kale, mushrooms, ½ tsp salt and ¼ tsp pepper. Cook, stirring occasionally, until chard is wilted and mushrooms are tender and browned, about 7-10 minutes.
• While chard and mushrooms are cooking, spread goat cheese onto the pork loin.
• When mushroom mixture is done cooking, add lemon juice and mix to combine. Remove from heat and scatter over the top of the goat cheese.
• Starting from a long edge, roll pork loin into a tight cylinder. Tie up with kitchen twine at about 2-inch intervals.
• On a large sheet pan combine broccoli, cauliflower, or Brussels sprouts, with carrots or beets on the sheet pan. Toss with 1 tbsp olive oil, ½ tsp salt and ¼ tsp pepper.
• Add pork tenderloin to the sheet pan seem-side down. Bake for 25-30 minutes, or until 145° internal temperature (be sure to measure with the thermometer horizontal, into the thickest part of the meat, not the filling). Remove pork to a cutting board to rest and return vegetables to oven, if needed, until browned.
• While pork tenderloin is roasting, heat a large pot of salted water over high heat. When boiling add potatoes and cook for 15-20 minutes until very tender. Drain and return to pot. Mash potatoes to desired consistency. Stir in butter, 1/4 cup of milk, ½ tsp salt, and ¼ tsp pepper. Add more milk as needed and adjust seasoning with salt and pepper to taste.
• Allow pork tenderloin to cool for 5-10 minutes before slicing. Serve with vegetables and mashed potatoes.

Author: Ryne J. Macht, RDN

Course: Main Course

Cuisine: American

Keyword: braised shiitake mushrooms, burger with onion and goat cheese, cabbage mashed potatoes, kale couscous, pork loin, pork meal, pork roulade, roasted vegetables, roasted winter vegetable, stuffed pork