Napa Valley Stuffed Pork Tenderloin


I really like Pork Tenderloins. You really get a lot of bang for your buck (& right now we know how important that is)! They are a very economical way to serve a lot of people & serve them well. The tenderloins I buy usually come two to a package & I made two full stuffed tenderloins with the ingredients below. This recipe is really easy peasy. Don’t let the ingredient list scare you.

If you’re looking for a dish to impress company, this is the one. It’s the perfect entrée to make. Not only is it delicious it’s such a pretty presentation. Plus it makes you look like you worked a lot harder than you really did! You can make this ahead of time and then pull it out & cook it right before your guests arrive. I like to serve mine with a large helping of homemade garlic mashed potatoes! Total comfort dish! No one will go home hungry! There are so many things you could use inside to change up the stuffing. You could add some fresh mozzarella cheese or perhaps some pine nuts. Both would go smashingly with the spinach. You could even substitute my roasted garlic instead of minced garlic! Simply delish.

(Don’t forget to remove the toothpicks before serving to your guests! Wouldn’t want them to get a splinter!)

Let me know what you like to stuff your pork tenderloins with!


Napa Valley Stuffed Pork Tenderloin

Pork Tenderloin
package of fresh spinach
10-12 sun dried tomatoes – chopped
2 cloves of fresh garlic – minced
package of Portabella mushrooms – sliced
2 cups of chicken stock
1 small onion – chopped fine
3 tbsp unsalted butter
extra virgin olive oil
cornstarch – for thickening sauce (equal parts water to cornstarch)

Preheat oven to 400. In a saucepan, add a good turn of olive oil & minced garlic to pan. Saute your fresh spinach over medium heat just until wilted. Season with s/p & set aside. Take your pork tenderloin and CAREFULLY cut it down the center but DO NOT cut through completely. Season your tenderloin well with s/p. Drain your spinach & place it in the middle of the tenderloin. Roughly chop your sun dried tomatoes & add them to top of spinach. Fold the tenderloin over and secure together with toothpicks.

Spray a rimmed cooking sheet with oil & place your tenderloin onto the sheet. Bake for 30-35 minutes or until internal temperature reaches 155 degrees. Once your tenderloin is finished, cover it with tinfoil & allow it to rest for a few minutes prior to cutting.

While tenderloin is baking make your mushroom sauce. In a sauce pan add a few turns of olive oil & saute onions until translucent. Add your chicken stock & butter cook over medium high heat until it comes to a boil. Add your sliced mushrooms, reduce heat to medium low & cook until sauce reduces by 1/2. Gradually add in cornstarch water until sauce has thickened. After your tenderloin has rested. Slice it into medallions & ladel with mushroom sauce!

Buon Appetito!


  1. 1

    Your pork loin looks amazingly delicious. Paired with garlic mashed potatoes and it goes over the top. I can’t wait to try this.

    Nice photo, too.

  2. 2

    Thanks for this recipe. I will try it this weekend!

  3. 3

    Looks great, Paula! Another winner!

  4. 4

    This looks really great! I love all of those flavors.

  5. 5

    The presentation is amazing! Looks so appetising!

  6. 6

    This looks so delish! I have saved it and sent it to a friend! You can not go wrong with mashed potatoes ever!

  7. 7

    I can’t wait to make this. I too love pork loin. I usually just wrap mine with some pancetta or bacon. This will be a new way to cook it for me.

  8. 8

    Beautiful pork tenderloin! The stuffing sounds delicious!

  9. 9

    This looks delicious! I’ve never tried my hand at a tenderloin, but I may have to after seeing yours…

  10. 10

    I really like your blog…..super impressive and also your recipe. Hope you can share tips on how to make my blog as impressive as yours:-)

  11. 11

    looks wonderful

  12. 12

    Thanks for this recipe. Sounds awesome.

  13. 13
    Isis Richards /

    Sunday night dinner, I served this for my big eating nephew, he said sincerely, it was the best dish he had ever tasted! And thanked me several times!!!!I added whipped cream cheese, pine nuts & secret ingredient Chinese 5 spice! I also took your advice when you said do the garlic mashed potatoes and no one will leave hungry! You were right he had two plates and said he was full a rarity for him! Thank you for this most delicious and easy recipe!!!!!

    Your the best,


  14. 14
    Jason /

    I made this recently and it was really delicious. I added the cheese and pine nuts. The sauce is wonderful with the pork. My parents said it was the best they’ve ever had. This will always be on a list of favorites for pork tenderloin.


  15. 15
    Shauna /

    Paula, this was AMAZING. I added pine nuts and mozzarella to the pork, which added a nice little bit of texture to the dish. I roasted a head of garlic this afternoon, and added that to some homemade mashed red potatoes with basil. Wow. Or, as I put it on Facebook, Oh my G…… 🙂 This is a DEFINITE keeper!

    • 15.1

      Ciao Shauna! So glad you <3’d it! Those are great additions & there’s nothing like roasted garlic. It just takes gah-lic to the next level! Brava! Happy New Year!

  16. 16

    How much is a “Good turn” of Olive oil?

  17. 17
    DW /

    Seamed like a very elegant dish but very easy to prepare. Tasted delicious


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