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Cream Cheese Stuffed Pork Tenderloin

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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.

sliced pork fillet with filling sliced on a platter with lots of herbs around it.

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.

collage of two pictures of pork tenderloin stuffed with cream cheese and bacon.

What do you need?

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.
  • Cream cheese
  • Dijon mustard
  • Spring onions
  • Sun-dried tomatoes
  • Garlic
  • Parsley
  • Crushed red chili flakes
  • Fine sea salt, and black ground pepper

raw pork filet and bacon, spices, tomatoes, onions,parsley, cream cheese, mustard on the table.

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.

small bowl with cream cheese mixed with onions and sun-dried tomatoes.

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.

collage of two pictures of butterflying a pork filet.

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 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)
collage of two pictures of meat smeared with mustard and covered with thin bacon slices.
collage of two pictures of pounded meat covered with cheese filling and then rolled.
collage of two pictures of a raw filet and then baked in a roasting tin.

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 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.

pork filet stuffed with cream cheese, bacon and green onions on a platter with herbs.

What to serve with cheese stuffed pork?

overhead view of a platter with cheese and bacon stuffed filet surrounded by herbs.

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:

two stuffed medaillons with cream cheese and bacon close up.

overhead view of a platter with cheese and bacon stuffed filet surrounded by herbs.

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.
5 from 1 vote
Print Pin Rate
Course: Beef, Pork and Lamb
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 439kcal
Author: Adina

Ingredients 

  • 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
  • 1/2 cup cream cheese
  • 1 ½ tablespoon Dijon mustard the grainy sort if available
  • 10 bacon slices Note

Instructions

  • Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Lightly oil a baking dish.

Butterfly:

  • Clean: Remove the silverskin from the filet using a small sharp 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. 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.
  • 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).
  • 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 63 degrees Celsius/ 145 degrees Fahrenheit.
  • Let rest for 10 minutes. Remove the toothpicks and cut the roll into thick portions.

Notes

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
Keyword: cream cheese pork tenderloin, cream cheese stuffed pork tenderloin, stuffed pork tenderloin
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