Cheese Stuffed Pork Tenderloin Recipes

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CHEESE-STUFFED PORK TENDERLOIN



Cheese-Stuffed Pork Tenderloin image

My husband showed up at home with a huge case of pork tenderloin. After a little figuring, this is the best of the best recipes that I was able to come up with. It was a big hit at our house and is easily doubled.

Provided by Melanie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h50m

Yield 3

Number Of Ingredients 11

2 green onions, chopped
2 slices cooked bacon, crumbled
3 tablespoons shredded Cheddar cheese
2 tablespoons cream cheese, softened
2 tablespoons frozen chopped spinach
2 tablespoons finely chopped white mushrooms
¼ teaspoon chopped garlic
1 pinch dried parsley
salt and ground black pepper to taste
1 pork tenderloin, butterflied and pounded flat
1 cup dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
  • Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 348.5 calories, Carbohydrate 27.7 g, Cholesterol 84.8 mg, Fat 11.7 g, Fiber 2.2 g, Protein 31.6 g, SaturatedFat 5.5 g, Sodium 403.1 mg, Sugar 2.7 g

STUFFED TENDERLOIN



Stuffed Tenderloin image

Provided by Alton Brown

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 5

Head roast of tenderloin, approximately 1 to 1 1/2 pounds
Kosher salt
Freshly ground black pepper
Olive oil
3 ounces blue cheese

Steps:

  • Preheat the oven to 450 degrees F.
  • Slice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through.
  • Salt and pepper the meat on all sides.
  • Heat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes.
  • After the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen string. Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving.

CHEESE-STUFFED PORK ROULADE



Cheese-Stuffed Pork Roulade image

A charred tomato and onion relish is the perfect accompaniment to this grilled pork tenderloin with a broccoli and Cheddar filling.

Provided by Food Network Kitchen

Time 1h30m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil, plus more, for oiling the grill grates and brushing
2 cups broccoli florets, finely chopped (about 7 ounces)
2 cloves garlic, sliced
Kosher salt and freshly ground black pepper
2 cups shredded Cheddar (about 8 ounces)
2 pork tenderloins, trimmed (2 to 2 1/2 pounds total)
1 medium red onion, sliced into 1/2-inch-thick rounds
2 cups cherry tomatoes
1/2 cup fresh parsley leaves, chopped
2 teaspoons sherry vinegar

Steps:

  • Prepare an outdoor grill for medium-high heat, leaving 1 burner off for indirect heat (to finish the roulades). Oil the grill grates.
  • Heat the oil in a large skillet over medium-high heat. Add the broccoli, garlic and 1/4 teaspoon salt and cook, stirring, until the broccoli begins to brown in spots, 3 to 4 minutes. Add 1 cup water and continue to cook until the water evaporates and the broccoli is tender, 3 to 4 minutes more. Transfer to a bowl; stir in the Cheddar and set aside.
  • Butterfly the tenderloins by making a 1-inch-deep incision down the length of each without cutting all the way through. Open the tenderloins like books so they lie flat, cover with plastic wrap and pound with the flat side of a meat mallet until they're about 1/4 inch thick. Remove the plastic wrap and sprinkle with salt and pepper. Spread the broccoli mixture over the 2 tenderloins, leaving a 1-inch border around all the sides except the long one closest to you. Starting with the long side closest to you, tightly roll up each tenderloin, tucking the narrow ends inside as you roll. Tie each roulade with butcher's twine tightly (without piercing the meat) at each end and at 2-inch intervals in between. Brush with oil and sprinkle with salt and pepper.
  • Grill the roulades over direct heat, turning, until the outside is well marked, about 12 minutes. Move them to indirect heat, cover and cook until a meat thermometer inserted in the center of each roulade registers 145 degrees F, about 15 minutes more. Transfer them to a cutting board to rest 10 minutes.
  • Meanwhile, lay a slice of onion on a cutting board. Place the palm of 1 hand on top of the slice, and with the other hand, push a metal skewer through the slice crosswise until it comes out the other side. Repeat with the other slices, leaving an inch of skewer uncovered on each end and using as many skewers as necessary. Thread the tomatoes on skewers. Brush the onions and tomatoes with oil. Grill, turning, until the tomatoes are charred and bursting and the onion slices are tender with brown edges, 6 to 7 minutes. Remove the tomatoes and onions from the skewers and chop. Mix with the parsley, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl.
  • Cut the strings off the roulades with scissors and slice the roulades on the bias. Serve with the relish.

PESTO AND CHEESE STUFFED PORK TENDERLOIN



Pesto and Cheese Stuffed Pork Tenderloin image

Pork tenderloin is rolled around a pesto, Cheddar cheese, and cream cheese filling. It is browned then baked for a flavorful main dish. Cream sauce is added before serving. Delicious.

Provided by Kim Schoonveld Waters

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 2h10m

Yield 3

Number Of Ingredients 13

¼ cup cream cheese, softened
¼ cup shredded Cheddar cheese
2 slices cooked bacon, crumbled
2 green onions, chopped
2 tablespoons pesto sauce
¼ clove garlic, minced
1 pinch dried parsley
1 pork tenderloin, butterflied and pounded flat
salt and ground black pepper to taste
5 tablespoons butter
½ cup white wine
½ cube chicken bouillon
½ cup heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
  • Mix cream cheese, Cheddar cheese, bacon, green onions, pesto sauce, garlic, and parsley together in a bowl. Lay pork tenderloin on a flat work surface and spread cheese mixture on one side of the meat. Roll tenderloin around the filling like a jellyroll. Season meat with salt and black pepper.
  • Melt butter in a large skillet over medium-high heat. Place rolled pork tenderloin in hot butter and cook, turning, until browned on all sides, 7 to 10 minutes. Transfer tenderloin to the prepared baking dish, reserving drippings in skillet.
  • Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Place the skillet with reserved drippings over medium-high heat. Pour in white wine and bouillon, bring to a simmer, reduce heat to low, and add cream; stir until sauce thickens slightly, about 5 minutes. Pour sauce over tenderloin.

Nutrition Facts : Calories 635.7 calories, Carbohydrate 4.7 g, Cholesterol 205.3 mg, Fat 52.1 g, Fiber 0.7 g, Protein 30.5 g, SaturatedFat 30 g, Sodium 646.5 mg, Sugar 0.8 g

SPINACH-STUFFED PORK TENDERLOIN



Spinach-Stuffed Pork Tenderloin image

Here's my favorite roast recipe, complete with an easy lesson on how to butterfly and stuff the meat with mouthwatering filling. Just follow the directions and refer to the how-to-photos.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 7

1 pork tenderloin (about 1 pound)
1/2 teaspoon celery salt, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon pepper, divided
4 slices provolone cheese
2 cups fresh spinach
2 thin slices deli ham (1/2 ounce each)

Steps:

  • Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently., Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan., Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 248 calories, Fat 12g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 588mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein.

CHEESE-STUFFED PORK ROAST



Cheese-Stuffed Pork Roast image

I first served this roast for a Christmas dinner a few years ago. My family raved about it! The spices create a unique flavor.-Kara Holtkamp, West Point, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 17

1 tablespoon all-purpose flour
1/4 teaspoon lemon-pepper seasoning
2 tablespoons butter, melted
2 tablespoons heavy whipping cream
1 cup shredded Swiss cheese
1 boneless pork loin roast (2 to 2-1/2 pounds), trimmed
6 ounces thinly sliced deli ham
1 teaspoon paprika
1/2 teaspoon each dried marjoram, oregano and basil
CREAM SAUCE:
1 small onion, finely chopped
1 tablespoon butter
1 tablespoon cornstarch
1 cup heavy whipping cream
1/4 cup chicken broth
1 teaspoon sour cream
Salt to taste

Steps:

  • In a bowl, combine the flour, lemon-pepper, butter and cream until smooth. Stir in the cheese; set aside. Cut a lengthwise slit down the center of the roast to within 1/2-in. of the bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. , Remove plastic; place ham slices over roast. Spread cheese mixture lengthwise down the center of one side of roast to within 1-1/2 in of ends. Roll up, jelly-roll style, starting with the long side with cheese filling. Tie several times with kitchen string; secure ends with toothpicks. , Combine paprika, marjoram, oregano and basil; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 40-45 minutes hours or until a thermometer reads 145°. Let stand for 5 minutes before slicing. , Meanwhile, in a skillet, saute onion in butter until tender. Stir in the cornstarch until blended. Whisk in cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sour cream and salt. Slice roast; serve with cream sauce.

Nutrition Facts : Calories 303 calories, Fat 21g fat (12g saturated fat), Cholesterol 109mg cholesterol, Sodium 293mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein.

STUFFED PORK TENDERLOIN



Stuffed Pork Tenderloin image

I went to see Paula Deen at the Chicago Theater back in November with my daughter. Everyone who attended recieved these great recipes. I made it for our Holiday Party with Friends. They all loved it!! Paula Deen is one of my Idols that I would love to meet in person. So here's to you Paula...Thanks for a great dinner!!!!

Provided by Lizzi

Categories     One Dish Meal

Time 1h55m

Yield 8-10 serving(s)

Number Of Ingredients 9

1/4 cup butter
1 onion, finely chopped
3 garlic cloves, minced
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (12 ounce) package bacon, cooked and crumbled
1 (5 ounce) package grated parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (5 lb) pork tenderloin, trimmed

Steps:

  • In a large skillet, melt butter over medium hear. Add onion and garlic; cook 5 minutes, stirring frequently, or until tender. Stir in spinach; cook 3 minutes. Add bacon, Parmesan, salt, and pepper. Stirring until cheese is melted; set aside. Butterfly tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure on right side. Open tenderloin, and place between 2 sheets of heavy-duty plastic wrap; flatten t 1/2 inch thickness, using a meat mallet or rolling pin.
  • Spread spinach mixture over tenderloin, leaving a 1/2 inch border. Roll-up tenderloin, jellyroll fashion, starting with long side. Tie tenderloin, at 2 inch intervals with heavy string. Preheat over to 475.
  • Place tenderloin on a lightly greased rack in a shallow roasting pan. Bake 20 minutes. Reduce heat to 325; cover, and bake 30 - 40 minutes, or until a thermometer inserted in thickest portion registers 155. Let stand 10 minutes before slicing.

CHEESE-STUFFED PORK TENDERLOIN



Cheese-Stuffed Pork Tenderloin image

Adapted from "The New Portuguese Table," by David Leite. This recipe makes more red pepper paste than is needed. The remainder can be used on beef, chicken, firm-fleshed fish and even potato halves bound for roasting in the oven.

Provided by Brookelynne26

Categories     Pork

Time 4h40m

Yield 4 serving(s)

Number Of Ingredients 20

2 tablespoons sweet paprika
2 tablespoons sweet smoked paprika
1/4 cup dry red wine
8 -10 garlic cloves
2 turkish bay leaves, well crumbled
1 tablespoon double-concentrated tomato paste
1/2 freshly squeezed large lemon, juice of (1 1/2 tablespoons)
1 leaf and tender stems from 7 sprigs cilantro
1 leaf from 5 sprigs flat leaf parsley
1 1/2 tablespoons kosher salt
1/4 teaspoon fresh ground white pepper
1 few dashes hot sauce
1/4 cup olive oil
two 14-ounce pork tenderloin, fat and silver skin removed, each of the tenderloins cut crosswise in half
1/4 lb firm cheese, such as Nisa, Sao Jorge or 1/4 lb pecorino romano cheese, cut into 1/2-inch chunks
2 tablespoons amped-up red pepper paste
2 tablespoons olive oil (may substitute lard)
1/2 cup dry white wine
1 1/2 cups low sodium beef broth
chopped flat leaf parsley, for garnish

Steps:

  • To Make the Pepper Paste: Combine the sweet paprika and the smoked paprika, the wine, garlic (to taste), crumbled bay leaves, tomato paste, lemon juice, cilantro, parsley, salt, white pepper and piri-piri sauce (to taste) in the bowl of food processor or blender; pulse until the garlic and herbs are minced, stopping to scrape down any chunky bits from the sides of the bowl or jar.
  • With the motor running, add the oil in a slow, steady stream to form a homogenous dark-red paste; this should take 1 to 2 minutes. Use the mixture immediately, or transfer it to a glass jar with a tight-fitting lid and refrigerate for up to 1 month.
  • Make the Tenderloin:Use a metal skewer to poke a center channel running the length of each tenderloin half. Widen the channel to about 1/2 inch in diameter, then carefully stuff the cheese into the pork.
  • Place the stuffed tenderloin halves in a large (2-gallon) plastic food storage bag, then use a wide knife to cover the meat with the red pepper paste. Carefully invert the bag, holding the tenderloin halves in place, then repeat to cover the rest of the meat, using all of the paste. Season with the black pepper. Seal and refrigerate for 4 hours or up to overnight.
  • Position a rack in the middle of the oven and crank up the heat to 400 degrees. Remove the pork from the fridge and let it sit for 20 minutes. Have a large rimmed baking sheet ready, preferably with an uncoated wire rack nested in it.
  • Heat the oil in a large skillet over medium-high heat. Add the tenderloin halves (with the paste on them) and sear for 6 to 8 minutes, turning occasionally, until well browned all around. The skillet will be used to make a sauce; drain off any fat and keep it on the stove top (off the heat).
  • Use tongs to transfer the tenderloin halves to the rack. Roast for about 20 minutes, or until an instant-read thermometer inserted into the meat (and not into the cheese) registers just under 150 degrees. Let them rest for 5 minutes before cutting. Some of the cheese may ooze out as the meat roasts; this is okay. Use a knife to gently push it back into its channel.
  • While the tenderloins are roasting, place the skillet over high heat, then add the white wine. Bring to a boil, using a wooden spoon or spatula to dislodge any browned bits. Add the beef broth and return the mixture to a boil; cook for about 5 minutes, or until the liquid has reduced to 1 cup. Remove from the heat.
  • To serve, cut the pieces of each tenderloin half on the bias into 2 pieces. Lay one half in the center of each plate; if desired, lean the other against it at a jaunty angle. Drizzle equal amounts of the sauce over each portion. Garnish with the parsley; serve warm.

Nutrition Facts : Calories 342.9, Fat 28.1, SaturatedFat 7.3, Cholesterol 18.2, Sodium 2930.7, Carbohydrate 10.5, Fiber 2.7, Sugar 1.8, Protein 7.2

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From recipeschoice.com


GRILLED STUFFED PORK TENDERLOIN - GRUMPY'S HONEYBUNCH
2022-06-01 In a large skillet, heat the butter over medium-high heat until bubbly. Stir in the diced mushrooms and onions. Cook for 2 minutes, stirring often, until vegetables begin to soften. Add the rosemary and all purpose seasoning. Stir to combine and cook for 2 minutes longer, until mushrooms and onions have softened.
From grumpyshoneybunch.com


STUFFED PORK TENDERLOIN - SPEND WITH PENNIES
Pound the pork so it is even (about ½″) thick. Spread cooled filling over the surface of the pork and roll up jelly roll style and secure with toothpicks. Mix the dijon with 1 tablespoon olive oil and brush tenderloin. Season with salt and pepper. Bake for about 25-30 minutes until the temperature reaches 135°F.
From spendwithpennies.com


PORK TENDERLOIN STUFFED WITH CHEESE - TASTE OF BEIRUT
2011-01-02 Season the tenderloins on all sides. Peel the potatoes and place in a saucepan with 1/2 cup of water. Heat some oil in a large skillet and brown the tenderloins on all sides for 7 minutes total. Place a generous dab of butter or a couple of tablespoons of oil on the potatoes, close the lid and put over medium heat.
From tasteofbeirut.com


FIG AND BLUE CHEESE-STUFFED PORK TENDERLOIN RECIPE | MYRECIPES
Preheat oven to 450°. Advertisement. Step 2. Slice the pork in half lengthwise, cutting to, but not through, other side. Open the halves, laying pork flat. Place pork between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle figs and blue cheese over pork, leaving a 1/2-inch ...
From myrecipes.com


BROWN SUGAR ROASTED PORK LOIN WITH CREAM CHEESE STUFFING
2. Once the pork is flat and laid out, spread the cream cheese all over, then season with salt and pepper, garlic salt and dried basil. Add the slices of peppers, onion and spinach leaves. then roll the pork up tight. Secure with butchers twine. 3. In a separate bowl, add all the ingredients for the dry rub and stir.
From lovefoodies.com


GRILLED STUFFED PORK TENDERLOIN - WELL SEASONED STUDIO
2021-08-19 Prepare the tenderloin. Add a thin layer of fontina on the pork tenderloin, leaving the outer ½” clear. Spoon the mushroom and spinach mixture down the center of the butterflied pork. Roll and tie the tenderloin. Carefully roll the tenderloin into a cylinder, trying your best to completely enclose the filling.
From wellseasonedstudio.com


CHEESE-STUFFED PORK TENDERLOIN - PORK TENDERLOIN RECIPES
Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with …
From worldrecipes.org


CHEESE-STUFFED PORK TENDERLOIN | RECIPESTY
Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with …
From recipesty.com


CHEESE-STUFFED PORK LOIN RECIPE | MYRECIPES
Step 6. Transfer roast to a platter and keep warm. Skim and discard fat from pan drippings. Add broth and whisk until smooth. Boil over high heat until reduced to about 1 1/4 cups, about 10 minutes. For a smooth sauce, whirl in a blender. Step 7. Cut loin into 3/4- to 1-inch slices, remove string, and serve with sauce.
From myrecipes.com


GORGONZOLA STUFFED PORK TENDERLOIN. - HOW SWEET EATS
2014-12-11 Season the entire outside with the salt and pepper, the herbs and rub with the brown sugar. Place on the roasting pan or baking sheet and roast for 30 to 35 minutes, or until the inside is cooked and reads about 140 to 145 degrees. Let the pork rest for 20 minutes before slicing.
From howsweeteats.com


STUFFED PORK TENDERLOIN WITH CARAMELIZED ONIONS - HEY GRILL HEY
2020-02-13 Cook for about 20 minutes over medium heat, stirring occasionally, until the onions have darkened considerably in color. Reduce the heat to low and stir in the balsamic vinegar. Remove the onions from the pan and set aside. Remove the fat from the tenderloin. Place the pork tenderloin on a large cutting board.
From heygrillhey.com


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