Cream Cheese Stuffed Pork Tenderloin

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 cream cheese stuffed pork tenderloin is one of our favorite pork tenderloin recipes! The tender filet is stuffed with cream cheese and bacon and then baked for 30 minutes. Incredibly moist and flavorful, this will become a family favorite.

The best about this pork recipe?

It's simplicity. Stuffing a piece of meat might seem like something you would not ordinarily do. At least, I used to think that was something you left 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, the Juicy Apricot Glazed Pork Tenderloin, or the Pistachio-Crusted Pork.

Recipe ingredients

Pork tenderloin:

• 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.

Bacon:

• 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.

How to stuff a pork tenderloin?

Filling: 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.

Butterfly:

• 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.

Fill:

• 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 will take less than a minute. Doing it with a spoon takes more time and keeps pushing the bacon off the meat.
• Roll up the meat and secure it with toothpicks (6,7)

Cook:

• 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 400°F/ 200°C for 25 -  30 minutes or until the inner temperature reaches 145°F/ 63°C (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 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.

Recipe

Cream Cheese Stuffed Pork Tenderloin

Comforting cream cheese stuffed pork tenderloin with bacon, green onions, and sun-dried tomatoes. A simple yet stunning-looking dish fit for guests.

4.89 from 9 votes

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Course: Beef, Pork and Lamb

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Calories: 439kcal

Author: Adina

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Ingredients 

USEU

• ▢ 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
• ▢ ⅛ teaspoon ground black pepper more to taste
• ▢ ½ cup cream cheese
• ▢ 1 ½ tablespoon Dijon mustard the grainy sort if available
• ▢ 10 bacon slices Note

Instructions

• Preheat the oven to 400°F/ 200°C. Lightly oil a baking dish.

Butterfly:

• Clean: Remove the silverskin from the filet using a small sharp knife.

  1.2 lb pork tenderloin
• 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. 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 beat the meat completely even but not overdo it and break it apart. Do it gently.
• Season: Sprinkle both sides with salt and pepper.

Filling:

• Chop: Finely chop spring onions, sun-dried tomatoes, and parsley. Grate the garlic. Place all in a bowl.

  2 spring onions + 2 tablespoons sun-dried tomatoes + 2 garlic cloves + 3 tablespoons parsley
• Mix: Add cream cheese, chili flakes, salt, and pepper, and mix very well. Adjust the taste with more salt and pepper if necessary.

  ½ cup cream cheese + ½ teaspoon crushed red chili flakes + ¼ teaspoon fine sea salt + ⅛ teaspoon ground black pepper
• 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).

  1 ½ tablespoon Dijon mustard + 10 bacon slices
• Roll up the meat and secure it with toothpicks.

Cook:

• Bake: Place the filet in the baking dish with the cut side facing down. Bake for 25 - 30 minutes or until the inner temperature reaches 145°F/63°C.
• Let rest for 10 minutes. Remove the toothpicks and cut the roll into thick portions.

Notes

Bacon: 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

Serving: 1/4 of the dish | Calories: 439kcal | Carbohydrates: 5g | Protein: 48g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Cholesterol: 154mg | Sodium: 930mg | Fiber: 1g | Sugar: 2g

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