Easy Mediterranean Stuffed Pork Tenderloin Recipe with Feta!

The moment you slice into this Mediterranean Stuffed Pork Tenderloin, steam carrying warm herbal perfume rises and the kitchen fills with the bright tang of lemon, briny whisper of olives, and the savory warmth of roasted pork. The exterior should be golden and slightly blistered, the interior a ribbon of vivid greens and ruby sun-dried tomatoes, soft feta melting into pockets of creamy salt. This dish feels like a celebration on a plate—comforting and elegant—and it invites close conversation, slow bites, and hands that reach for seconds.

Why You’ll Love This Mediterranean Stuffed Pork Tenderloin:

This recipe marries the gentle richness of pork tenderloin with the sun-kissed flavors of the Mediterranean. The textural play is delightful: a crisp, caramelized crust gives way to moist, tender pork wrapped around a filling of sautéed spinach, chewy sun-dried tomatoes, briny olives, and creamy feta. Aromas of garlic, lemon zest, and fresh herbs weave through every bite, creating scent memories that linger long after the meal.

Visually the roll is striking—when sliced, it reveals a spiral of color and texture that makes it ideal for gatherings or a special weeknight dinner. It is versatile: serve it with roasted vegetables, a simple salad, or orzo tossed with olive oil and parsley. At the same time, it is approachable for home cooks; the technique is straightforward and forgiving, and small adjustments allow you to put your own stamp on the flavors.

Ingredients for This Mediterranean Stuffed Pork Tenderloin:

Step-by-Step Instructions for Mediterranean Stuffed Pork Tenderloin:

1. Prepare and preheat: Preheat your oven to 400°F (200°C). Pat the pork tenderloin dry and trim any silver skin. Place it on a cutting board with the thicker side closest to you.
2. Butterfly the tenderloin: With a sharp knife, slice horizontally through the center of the tenderloin, leaving about ½ inch attached so it opens like a book. Press gently to open into a flat rectangle.
3. Pound to even thickness: Cover the meat with plastic wrap and gently pound with a meat mallet or rolling pin until it is an even ½-inch thickness. This helps the roll to cook evenly and makes it tender.
4. Make the filling: Heat 2 tablespoons olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the spinach and cook until wilted and most of the moisture has evaporated, about 2–3 minutes.
5. Finish the filling: Remove from heat and transfer to a bowl. Stir in chopped sun-dried tomatoes, chopped kalamata olives, crumbled feta, breadcrumbs, lemon zest, and fresh herbs. Season with a little salt and plenty of black pepper; the feta and olives carry salt, so taste before adding more.
6. Assemble the roll: Spread Dijon mustard in a thin layer across the surface of the butterflied pork. Mound the filling lengthwise in the center, leaving a 1-inch border at the edges to prevent overflow when rolling.
7. Roll and tie: Tightly roll the pork away from you, encasing the filling. Tie the roll at 1–1.5 inch intervals with kitchen twine to secure the shape. Trim excess twine and pat the roll dry.
8. Sear for color: Heat 1 tablespoon olive oil in a heavy, oven-safe skillet over medium-high heat. When shimmering, add the pork roll and sear on all sides—about 3 minutes per side—until golden brown and crusty. This Maillard crust adds aroma and visual appeal.
9. Roast to finish: Transfer the skillet to the preheated oven and roast until the internal temperature reaches 140–145°F (60–63°C) (see doneness guidance below), about 18–25 minutes depending on size. Remove from oven and transfer to a cutting board to rest.
10. Make the pan sauce: While the pork rests, place the skillet back on the stove over medium heat. Add white wine or chicken broth to deglaze, scraping up browned bits. Simmer until slightly reduced, then swirl in 1 tablespoon butter for richness. Taste and season.
11. Rest and slice: Let the pork rest for 8–10 minutes so juices redistribute; the temperature will rise a few degrees during this time. Remove twine, then slice into ½-inch thick medallions to reveal the spiral of filling. Serve with pan sauce spooned over the top.

How Long to Cook:

Roasting times vary by tenderloin size and oven. For a 1.5–2 lb tenderloin expect about 18–25 minutes in a 400°F (200°C) oven after searing. The most reliable method is to use an instant-read thermometer:

• Target internal temperature: 140–145°F (60–63°C) taken in the thickest part of the meat (not touching filling or bone).
• Carryover: Allowing the meat to rest for 8–10 minutes will raise the temperature by about 3–5°F and finish cooking while keeping the pork juicy.
• Alternative low-and-slow: If you prefer, roast at 375°F (190°C) and increase time to 25–30 minutes for gentler cooking, still aiming for the same internal temperature.

Tips for Perfect Results:

• Even thickness matters: Pounding the butterflied pork to an even thickness ensures uniform cooking and prevents thin edges from drying out.
• Dry the meat before searing: Pat the rolled tenderloin dry with paper towels; moisture inhibits browning and leaves the exterior less appetizing.
• Use a thermometer: An instant-read thermometer is the single best tool to achieve succulent results—rely on temperature, not time alone.
• Don’t overfill: A moderate amount of filling keeps the roll tight and helps it hold shape while slicing.
• Rest is essential: Resting allows juices to redistribute, keeping slices moist and preventing them from running on the plate.
• Sear first, then roast: Searing locks in flavor and creates the appealing browned exterior that complements the tender interior.

Options for Substitutions:

• Feta cheese: Substitute with goat cheese for tangy creaminess or ricotta mixed with lemon zest for a milder, softer filling.
• Sun-dried tomatoes: Use roasted red peppers for a sweeter, smoky note or fresh halved cherry tomatoes for juicier pockets.
• Spinach: Swap with chopped kale (massage it lightly with olive oil) or arugula for a peppery bite.
• Kalamata olives: Substitute with capers for briny pops or green olives for a milder flavor.
• Breadcrumbs: Use gluten-free crumbs, crushed toasted pita, or omit for a looser, lighter filling (add an egg if you want more binding).
• White wine: Replace with chicken or vegetable broth if you prefer non-alcoholic options; add a splash of lemon for brightness.
• Pork tenderloin: For a larger crowd, use pork loin roast (adjust roast time). Boneless chicken breast can also be butterflied and stuffed for a lighter version.

Watch Out for These Mistakes:

• Overcooking: Pork becomes dry and grainy when pushed above 150°F; monitor with a thermometer and pull at 140–145°F.
• Too much filling: Overstuffing causes the roll to split or prevents full searing; keep a modest amount evenly distributed.
• Skipping the rest: Slicing too soon leads to loss of juices; allow 8–10 minutes of resting time for optimal moisture.
• Not removing excess moisture from spinach: Soggy filling from un-drained greens will steam the meat instead of creating contrast—press spinach in a towel to remove moisture.
• Uneven pounding: Thick and thin sections will cook unevenly; aim for uniform thickness before filling and rolling.

Estimated Nutrition (per serving)

Approximate values for one serving assuming 6 servings from a 2 lb tenderloin with the listed filling and moderate use of oil and butter:

• Calories: ~380 kcal
• Protein: ~40 g
• Fat: ~20–24 g
• Carbohydrates: ~6–10 g
• Fiber: ~1–2 g
• Sodium: variable depending on feta and olives; roughly 600–800 mg

These are estimates and will vary with specific ingredient brands, portion sizes, and substitutions. To reduce calories and fat, use less oil, lower-fat cheese, or trim additional fat from the meat.

Frequently Asked Questions:

Can I prepare the stuffed tenderloin ahead of time?

Yes. You can assemble the rolled and tied tenderloin up to a day in advance, wrap it tightly in plastic wrap, and refrigerate. Bring it to room temperature for 20–30 minutes before searing and roasting. This helps the roll cook more evenly.

How do I keep the filling from falling out when I slice?

Make sure the filling is not overly wet—sauté and drain spinach well, and use breadcrumbs to bind. Tying the roll snugly and letting it rest briefly after roasting helps it hold together during slicing.

What internal temperature is safe for pork?

Cook pork to an internal temperature of 145°F (63°C) and then rest it for at least 3 minutes. For stuffed tenderloin, consider removing from the oven at 140–145°F and resting 8–10 minutes for ideal juiciness.

Can I make a pan sauce without wine?

Absolutely. Replace wine with chicken or vegetable broth and a splash of lemon juice or a teaspoon of Dijon mustard to build acidity and depth. Reduce until slightly concentrated, then finish with butter for a silky texture.

Conclusion:

Making Mediterranean Stuffed Pork Tenderloin is an invitation to slow down and savor the act of creating something beautiful and delicious. The combination of textures and bright Mediterranean flavors makes each slice an experience—tender meat, salty feta, briny olives, and a whisper of lemon and herbs. With simple techniques and a few thoughtful touches, you can produce a dish that feels both special and warmly familiar. Serve it sliced to share, listen to the soft clink of forks, and enjoy the conversation that follows; this recipe is as much about bringing people together as it is about nourishment.