Comforting cream cheese stuffed pork tenderloin with bacon, green onions, and sun-dried tomatoes. This impressive-looking yet straightforward recipe is fit for guests.
This is one of our favorite pork tenderloin recipes! Tender filet stuffed with cream cheese and bacon and baked for 30 minutes. Incredibly moist and flavorful, this will become a family favorite.
The best about this pork recipe?
Its simplicity. Stuffing a piece of meat might seem like something you would not ordinarily do. At least I used to think that is something you leave for special occasions. But this is so easy; you can do it any time you want. Not only when guests are coming, but for a regular family meal as well.
And how your family will love this cream cheese stuffed pork tenderloin! Every single little piece of it! For more delicious ways of cooking a pork filet, see the Cast Iron Pork Tenderloin, the Air Fryer Pork Tenderloin, or the Pistachio-Crusted Pork.
What do you need?
- Not to be confused with the loin, they are two different cuts. The loin is also lean but larger and comes from the pig’s back; it can come with bones or without. It’s great for making a roast.
- On the other hand, the tenderloin or the filet is lean, long, and narrow. It’s cut from the muscle running alongside the backbone.
- Enough thin bacon strips to cover the meat. I needed about 10 super thin and narrow strips.
- Typically, you would use the bacon to wrap the filet on the outside. This time, we stuff the meat with the bacon.
- Cream cheese
- Dijon mustard
- Spring onions
- Sun-dried tomatoes
- Crushed red chili flakes
- Fine sea salt, and black ground pepper
How to stuff a pork tenderloin?
- Finely chop spring onions, sun-dried tomatoes, and parsley. Grate the garlic. Place all in a bowl and add cheese, salt, pepper, and chili flakes. Mix very well. Adjust the taste with more salt and pepper if necessary.
- Remove the silverskin from the piece of meat.
- Make a horizontal cut from top to bottom, but don’t cut all the way through the meat (1). Flip it open (like a book) to get a flat layer (2).
- Cover with plastic wrap. Gently pound it to an even thickness. The trick is to beat it so that it is entirely even, but not overdo it and break it apart. Season it with salt and pepper on both sides.
- Spread the mustard on the inner side of the pounded filet (3). Arrange the bacon strips on top, leaving about 1 cm/ ½ inch space all around (4). Cover everything with the filling (5).
- Tip: use your hands to spread the mixture, it works best, and it will take less than a minute. Doing it with a spoon takes more time, and it keeps pushing the bacon off the meat.
- Roll up the meat, secure it with toothpicks (6,7)
- Place the roll in a lightly oiled baking dish with the cut side down.
- Bake the cream cheese stuffed pork tenderloin in the preheated oven at 200 degrees Celsius/ 400 degrees Fahrenheit for 25 – 30 minutes or until the inner temperature reaches 63 degrees Celsius/ 145 degrees Fahrenheit (8 above).
- Let rest for 10 minutes before cutting. Then, don’t forget to carefully remove all the toothpicks, making sure that none of them breaks in the process. If one of them does, make sure to remove all the pieces.
What to serve with cheese stuffed pork?
- Roasted or cooked vegetables: how about Buttered Vegetables, Buttered Leeks, Roasted Cauliflower, or Roasted Leeks. I also love to serve the filet with Air Fryer Butternut Squash or Celery Root Puree instead of potato wedges or puree, thus keeping it low carb.
- Salads: a simple salad with vinaigrette, a Broccoli Pea Salad, or a Roast Pumpkin Salad.
- Potatoes: how about some Cast Iron Potatoes, Sauteed Sweet Potatoes, Mashed Potatoes, or Potato Wedges.
What about leftovers?
The cream cheese filet of pork is best served immediately. However, leftovers can be reheated in the oven or the microwave. I would not freeze the leftovers.
More stuffed meat:
- 550 g/ 1.2 lb pork tenderloin
- 2 spring onions
- 2 tablespoons sun-dried tomatoes, finely chopped
- 2 garlic cloves
- 3 tablespoons parsley, finely chopped
- ½ teaspoon crushed red chili flakes
- ¼ teaspoon fine sea salt, more to taste
- 1/8 teaspoon ground black pepper, more to taste
- 100 g/ 3.5 oz/ scant ½ cup cream cheese
- 1 ½ tablespoon Dijon mustard, the grainy sort if available
- 10 bacon slices (Note)
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Lightly oil a baking dish.
- Clean: Remove the silverskin from the filet using a sharp small knife.
- Cut: make a horizontal cut from the top to the bottom of the piece of meat, making sure that you don’t cut all the way through.
- Open: flip the filet open (like a book). The meat should be a flat layer now.
Pound: cover the meat with plastic wrap and pound it to an even thickness. The trick is to pound the meat completely even but not overdo it and break it apart. Do it gently.
- Season: sprinkle both sides with salt and pepper.
- Chop: finely chop spring onions, sun-dried tomatoes, and parsley. Grate the garlic. Place all in a bowl.
- Mix: add cream cheese, chili flakes, salt, and pepper, and mix very well. Adjust the taste with more salt and pepper if necessary.
- Fill: Spread the mustard on the inner side of the pounded filet. Cover with bacon strips. Spread the cream cheese mixture evenly all over (it works best if you do it with your hands).
- Finish: Roll up the meat and secure it with toothpicks.
- Place the filet in the baking dish with the cut side facing down.
- Bake for 25 - 30 minutes or until the inner temperature reaches 63 degrees Celsius/ 145 degrees Fahrenheit.
- Let rest for 10 minutes.
- Remove the toothpicks and cut the roll into thick portions.
Use as many very thinly cut bacon strips to cover the pounded piece of meat. My bacon slices were very thin and very narrow, so I needed about 10 of them.
Nutrition Information:Yield: 4 Serving Size: 1/4 of the dish
Amount Per Serving: Calories: 439Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 154mgSodium: 930mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 48g
Nutritional information is not always accurate.