This is definitely that meal you want to make for company. The flavors are bold and savory and will absolutely impress anyone that sits down at your dinner table. Once sliced into medallions, you can see the stuffing perfectly melted inside the pork. It’s gorgeous. Also, it’s easier than it looks.

If you’ve never butterflied a tenderloin, not to worry. A simple google will show you the way. I was so lost years ago and didn’t know how to begin, so I googled and a short YouTube video gave me some tips and strategies to get that perfect cut. If you still don’t feel confident in your abilities…you can ask your butcher behind the meat counter to do it for you. They will gladly cut it and give you some string to tie it up. Don’t forget the string, it’s necessary to keep everything in tact so it doesn’t fall apart while cooking.

The stuffing takes all of 15 minutes to make and the overall process is less than 45 minutes. Not bad at all, right? This is a dish I’d gladly pay good money for in a restaurant.

Since pork tenderloins are typically sold in twos, I decided to use both and invited a few more people to join. If you aren’t cooking for more than 2/3, you can cut the recipe in half.

TIP: Make sure to roll it as tight as possible and try not to pack too much stuffing in. Use your butcher twine to tie it super tight from end to end. The last thing you want is the cheesy filling to spill out when it hits the heat.

TIP: If you don’t have a grill, don’t worry. I’ve cooked this in the oven as well. First, heat a cast iron pan to high heat with a touch of olive oil. Sear each side of the pork tenderloin very well. Next, transfer to a baking sheet (or keep in the oven or on the same skillet if that’s easier). Cook at 400 degrees F for about 15-20 minutes (longer or shorter depending on the size of your tenderloin). Check the internal temp of the pork every 10 minutes or so with a thermometer to make sure you don’t over cook or under cook it.

What to serve this with? I’ve got you covered!





Prep time: 30-45 minutes

Cook time: 12-15 minutes

Total time: 45 minutes to 1 hour

Serves: 6+


  • 2 pork tenderloins, trimmed, butterflied
  • 1 tbsp olive oil
  • 3 shallots, small dice
  • 3 cloves garlic
  • 5 oz. fresh spinach, rough chop
  • 5 mini baby Bella mushrooms, small chop
  • 2 tbsp basil pesto, jarred or homemade
  • 4 oz. goat cheese
  • 1/4 cup pine nuts, toasted
  • 1 pinch salt and pepper to taste


  1. Heat the grill to medium high heat. (Read above for the option to cook in the oven)
  2. Trim silver skins or excess fat from pork tenderloin. Butterfly the pork and then lay flat with a piece of plastic wrap laid on top. Use a rolling pin (or a heavy flat object) to pound out the pork making it about 1/4 inch thick and even throughout.
  3. Heat a pan to medium heat. Add in olive oil, shallot, mushrooms, and garlic. Add a dash of salt and pepper. Cook for about 8 minutes while stirring occasionally or until onions and mushrooms are tender. Add in spinach and cook till it is soft and wilted. Turn off heat and let cool for 5 minutes.
  4. Use a large bowl to combine goat cheese, pine nuts, basil pesto, and the ingredients you just cooked.
  5. Put a thick layer in the middle of the tenderloin and begin to roll tightly. Use twine to tie tightly from end to end. Season the outside of the pork with kosher salt and black pepper. Repeat steps on the second tenderloin.
  6. Once the grill is heated, place the tenderloins over the heat. Cook for about 12- 15 minutes, while turning sides every 5 minutes. Use the finger test or a thermometer to check the temperature.
  7. Remove from the heat and let sit for 10 minutes before carving. Serve with freshly chopped parsley.

One Comment

  1. Karen

    Seriously delicious. A recipe this beautiful shouldn’t be so easy. I cut it in half since it was only for my husband and myself. Next time I’ll get another tenderloin and make the full recipe because my husband devoured it and there werent enough leftovers for a second meal. I cut what little remained thinly and made a sandwich with it . Yum, yum yum

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