Cheddar Stuffed Pork Tenderloin: A Flavorful Weeknight Delight
This Cheddar Stuffed Pork Tenderloin recipe offers an easy way to elevate any meal, transforming a simple cut of meat into a flavorful centerpiece.
The dish comes together quickly, requiring just 6 core ingredients and ready for the table in under 45 minutes.
It’s perfect for both a special occasion dinner or a convenient weeknight meal, pairing well with roasted vegetables or a fresh green salad.
The technique involves butterflying the tenderloin, filling it with sharp cheddar, then rolling, searing, and baking. This method ensures the pork remains moist and creates a rich, melted cheese core. Use a quality sharp cheddar for optimal flavor contrast. For variation, a sprinkle of dried thyme or garlic powder can be added to the cheese. The initial sear develops a savory crust, while baking perfectly cooks the tenderloin and melts the interior cheese.
Cheddar Stuffed Pork Tenderloin
Prepare Cheddar Stuffed Pork Tenderloin: a savory cheese and herb filling baked for a flavorful meal.
Ingredients
For the Pork:
- 1 pork tenderloin, 1.25 to 1.5 lbs (570 to 680g), trimmed of silver skin
- 1 tbsp (15ml) olive oil
- ½ tsp (2.5g) salt
- ¼ tsp (1.2g) black pepper, freshly ground
- ½ tsp (2.5g) garlic powder
- ½ tsp (2.5g) smoked paprika
For the Cheddar Stuffing:
- 4 oz (113g) sharp cheddar cheese, shredded
- 2 oz (56g) cream cheese, softened
- ¼ cup (20g) panko breadcrumbs
- 2 tbsp (10g) fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 tsp (5ml) Dijon mustard
- ¼ tsp (1.2g) salt
- ⅛ tsp (0.6g) black pepper, freshly ground
Equipment:
- Kitchen twine
- Instant-read meat thermometer
Instructions
- Preheat oven to 375°F (190°C) with a rack in the center.
- Butterfly the pork tenderloin: Lay flat on a cutting board. Make a lengthwise cut two-thirds through its thickness. Open like a book. Cover with plastic wrap. Pound evenly with a meat mallet or rolling pin until ½ inch (1.25 cm) thick.
- Combine shredded sharp cheddar cheese, softened cream cheese, panko breadcrumbs, finely chopped fresh parsley, minced garlic, Dijon mustard, ¼ tsp (1.2g) salt, and ⅛ tsp (0.6g) black pepper in a medium bowl. Mix 1-2 minutes until uniform.
- Spread stuffing evenly over the flattened pork, leaving a ½ inch (1.25 cm) border on one long edge. Roll pork tightly from the opposite long edge towards the border, forming a log.
- Secure the stuffed pork roll with kitchen twine at 1 to 2-inch (2.5 to 5 cm) intervals. Drizzle pork with olive oil. Sprinkle with ½ tsp (2.5g) salt, ¼ tsp (1.2g) black pepper, ½ tsp (2.5g) garlic powder, and ½ tsp (2.5g) smoked paprika. Rub spices evenly until coated.
- Heat an oven-safe skillet over medium-high heat. Place seasoned pork tenderloin in the hot skillet. Sear 2-3 minutes per side, rotating until all sides are golden brown.
- Transfer the skillet with seared pork to the preheated oven. Roast 20-25 minutes, or until an instant-read thermometer inserted into the thickest part (avoiding stuffing) registers 145°F (63°C).
- Remove skillet from oven. Transfer pork tenderloin to a cutting board. Tent loosely with aluminum foil. Rest 5-10 minutes. Remove kitchen twine. Slice pork into 1-inch (2.5 cm) thick medallions. Serve immediately.
Notes
- Pounding the Pork: Pound the pork tenderloin to an even thickness to promote uniform cooking. Thicker parts may cook slower or be less tender.
- Don’t Overstuff: Avoid overstuffing pork; it hinders rolling and can cause leakage. Apply a thin, even layer for consistent results.
- Internal Temperature: Rely on an instant-read meat thermometer for doneness. USDA recommends a minimum internal temperature of 145°F (63°C) for pork, followed by a three-minute rest, for safety and optimal tenderness.
- Cheese Variations: Substitute other melting cheeses like provolone, mozzarella, or Gruyère, or use a cheese blend.
Nutritional Information (per serving)
- Calories: 420
- Total Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 120mg
- Sodium: 550mg
- Total Carbohydrates: 7g
- Dietary Fiber: 1g
- Total Sugars: 1g
- Protein: 35g
*Nutritional values are estimates and may vary based on specific ingredients and preparation methods.
Pro Tips for Perfect Cheddar Stuffed Pork Tenderloin
Ingredient Tips
- Silver Skin Removal:Remove all silver skin, scraping away at least 1/8-inch deep with a sharp paring knife. This prevents toughness and ensures an even sear.
- Precise Butterflying:Cut lengthwise 2/3 through the tenderloin, leaving a 1/2-inch hinge. This creates a broad, even surface for stuffing.
- Uniform Pounding:Pound butterflied pork to a consistent 1/2-inch thickness between plastic wrap. This ensures uniform cooking.
- Freshly Shredded Cheddar:Shred 1.5 cups (approx. 6 oz) sharp cheddar yourself. Freshly shredded melts creamier, forming a cohesive, bubbling melt.
- Moisture-Balancing Filler:Add 2 tablespoons Panko breadcrumbs to the cheddar mixture. Panko absorbs excess moisture, preventing a watery filling.
- Mellowed Garlic Aromatic:Sauté 2 cloves minced garlic in 1 teaspoon olive oil for 30 seconds until fragrant. This mellows the bite and deepens flavor.
- Internal Seasoning:Season the butterflied pork inside with 1 teaspoon kosher salt and 1/2 teaspoon black pepper per tenderloin. This builds foundational flavor.
Technique Tips
- Controlled Stuffing Border:Spread cheddar, leaving a 1-inch border. This prevents cheese escape during rolling and roasting.
- Tight, Even Rolling:Roll stuffed pork into a compact log from one long end. Apply firm pressure to maintain shape and centered filling.
- Secure Tying Intervals:Secure with 5-6 pieces kitchen twine, tied snugly at 1-inch intervals. This prevents unraveling and ensures uniform cooking.
- High-Heat Searing:Preheat 10-inch cast iron skillet to 375-400°F with 1 tablespoon oil. Sear 2-3 minutes per side, rotating for a deep golden-brown crust.
- Precise Roasting:Transfer to preheated 400°F (200°C) oven. Roast 15-20 minutes, until thermometer (avoiding filling) registers 135°F (57°C) for medium-rare to medium.
- Crucial Resting Period:Rest pork 10-15 minutes, tented with foil. Internal temp rises to 145°F (63°C), redistributing juices for fork-tender, moist slices.
- Flavorful Pan Sauce:Deglaze pan with 1/2 cup chicken broth/wine, scraping fond for 1 minute. Whisk in 1 tablespoon cold butter until it melts and slightly thickens, creating a sauce that slides off a spoon.
Common Issues
- Dry, Overcooked Pork:Problem: Overcooking. Solution: Pull pork at 135°F (57°C) with a thermometer. Rest 10-15 minutes; carryover cooking reaches 145°F (63°C) for juicy results.
- Excessive Cheese Ooze:Problem: Overstuffing/loose roll. Solution: Maintain a 1-inch border, roll tightly, and secure with twine at 1-inch intervals to contain bubbling cheese.
- Uneven Doneness:Problem: Uneven thickness. Solution: Pound butterflied pork to a uniform 1/2-inch thickness. Ensure oven is 400°F (200°C) and searing pan 375-400°F for consistent heat.
- Lack of Seared Crust:Problem: Insufficient searing. Solution: Heat skillet to 375-400°F. Sear 2-3 minutes per side until a deep golden-brown, caramelized crust forms.
How to Store and Reheat Cheddar Stuffed Pork Tenderloin
Refrigerator Storage
Duration: 3-4 days in airtight container
To maintain optimal quality, allow the cooked Cheddar Stuffed Pork Tenderloin to cool completely at room temperature for no longer than 2 hours before transferring it to storage. Place the tenderloin, either whole or sliced, into an airtight glass container or a food-grade plastic container with a tight-fitting lid. Ensure the container is sealed well to prevent air exposure, which can dry out the pork. Over time, the pork can become slightly drier in texture, and the cheddar filling may firm up, losing some of its initial creamy melt. While safe to eat for up to 4 days, its peak flavor and texture are typically best enjoyed within 2 days of initial cooking. After day 3, fresh aromatic notes might dull slightly.
Freezer Storage
Duration: 2-3 months
For longer storage, the Cheddar Stuffed Pork Tenderloin freezes well. Once completely cooled, wrap individual portions or the entire tenderloin tightly in a layer of plastic wrap, followed by a layer of heavy-duty aluminum foil. This double-wrapping technique helps prevent freezer burn. For an extra layer of protection, place the wrapped pork into a heavy-duty freezer bag, expelling as much air as possible before sealing. Label with the date. To thaw, transfer the frozen tenderloin to the refrigerator and allow it to thaw slowly overnight for 12-24 hours, depending on its size. When reheating from frozen, expect the cooked pork to become slightly drier. The cheddar filling might also undergo a texture change, potentially becoming a bit more crumbly or expressing some fat, losing its original smooth creaminess after thawing and reheating.
Reheating Instructions
- Oven (Best Method):Preheat oven to 325°F (160°C). Place the thawed pork tenderloin (whole or sliced) in an oven-safe dish with a splash of broth or water. Cover tightly with aluminum foil to trap moisture. Reheat for 20-30 minutes for individual slices or 30-45 minutes for a whole tenderloin, until an internal temperature of 145°F (63°C) is reached. Uncover for the last 5-10 minutes if you desire a slightly crisper exterior. This method best preserves the pork’s moisture and the cheese’s integrity, ensuring the most tender and flavorful result.
- Air Fryer (Good Method):Preheat air fryer to 300°F (150°C). Place individual slices in a single layer in the air fryer basket. Lightly brush with a bit of broth or water to prevent drying. Reheat for 8-12 minutes, flipping halfway through, until thoroughly heated to 145°F (63°C). This method is excellent for re-crisping the exterior but can quickly dry out the pork if overcooked.
- Microwave (Acceptable, with Compromise):Place individual slices in a microwave-safe dish with a tablespoon of broth or water, and cover loosely with a microwave-safe lid or damp paper towel. Reheat on medium power (50-70%) in 60-90 second intervals, flipping after each interval, until heated through. The pork can become rubbery and tough, and the cheddar may melt unevenly or become oily. Use this method only for its convenience, as it significantly compromises the texture and quality of the dish.
Make-Ahead Tips
To streamline your cooking process, you can prepare certain components of the Cheddar Stuffed Pork Tenderloin in advance. The cheddar stuffing mixture (cheese, seasonings, herbs) can be assembled up to 2 days ahead and stored in an airtight container in the refrigerator. The pork tenderloin itself can be butterflied and pounded flat, ready for stuffing, up to 1 day in advance. Pat it thoroughly dry, wrap it tightly in plastic wrap, and store it in the refrigerator. For the best texture and safety, it is recommended to stuff and cook the tenderloin on the same day. However, if absolutely necessary, you can assemble the tenderloin (stuffed but uncooked) up to 6 hours in advance, wrap it tightly to prevent air exposure, and refrigerate until ready to bake. Do not store raw, stuffed pork for longer than 6 hours.