Take a Trip to Hog Heaven with this Triple Pork Stuffed Pork Tenderloin

Baking sweet treats is my passion, but cooking savory dishes and writing about food run a close second. For the past eight years, I have been the food columnist for North Dakota’s largest newspaper, The Forum, and have published more than 400 sweet and savory recipes every Wednesday.

October is National Pork Month, and to celebrate, this week’s featured recipe showcases this popular protein with three different types of pork rolled up into one delicious Triple Pork Stuffed Pork Tenderloin. This dish is deceptively elegant, and you can recreate this beautiful presentation right in your own kitchen using a sharp knife, a large cutting board, plastic wrap, kitchen twine and a meat mallet.

To begin, score a whole tenderloin lengthwise down the center (without cutting all the way through the meat) and then score along each half from top to bottom so that it is easier to pound flat.

To flatten the tenderloin, place a layer of plastic wrap over the large cutlet and use the flat edge of a meat mallet to gently pound the pork until it is an even 1/4-inch in thickness. This step makes the tenderloin easy to roll up once the filling is added, and will keep the filling tightly contained.

Next, a layer of prosciutto is placed over the flattened tenderloin, followed by a creamy filling made with cream cheese, blue cheese, bacon, spinach and a blend of dried herbs and spices. The tenderloin is then rolled into a long log and secured with kitchen twine to keep the filling from oozing out. The stuffed tenderloin is seared on all sides until golden brown and then finished in a 350-degrees oven until it is cooked to a temperature of 145 to 155 degrees.

The result is an impressive blend of savory pork flavors with a punch of salty goodness from the prosciutto and bacon, and a wonderful tang from the creamy filling.

Perfect for a Sunday dinner or an evening with friends, I hope you enjoy this Triple Pork Stuffed Pork Tenderloin recipe and would love to hear how you’re celebrating National Pork Month!

Find more great pork recipes at the links below:
Pork Milanese
Sicilian Pork Tenderloin with Savory Peppers
Indonesian Pork Satay
Scaloppine of Pork Piccata
Jamaican Jerk Pork Tenderloin
Scaloppine of Pork Saltimbocca
Roast Loin of Pork with Fall Vegetables




Triple Pork Stuffed Pork Tenderloin

  • Servings: Serves 2 to 4
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1 whole pork tenderloin, fat and silver skin trimmed
2 slices bacon, cooked and chopped into small bits
2 ounces cream cheese, room temperature
¼ teaspoon garlic powder
¼ teaspoon ground sage
¼ teaspoon ground mustard
¼ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons blue cheese crumbles
½ cup frozen spinach, thawed and drained of moisture, or 5 ounces fresh baby spinach, sauteed until wilted
3 to 4 slices prosciutto
2 tablespoons canola oil

Preheat oven to 350 degrees.

Use a sharp knife to cut lengthwise into the center of the tenderloin, being careful not to cut all the way through (stop with about a half-inch remaining). Open the tenderloin like a book and gently score lengthwise down each half to help the meat expand and flatten.

Cover the flattened tenderloin with a sheet of plastic wrap and use a meat mallet to pound the pork until it a ¼-inch thickness all around.

In a medium bowl, add the bacon, softened cream cheese, garlic powder, sage, mustard, salt and pepper. Use a wooden spoon or spatula to mix until well combined.

Place a single layer of prosciutto atop the pork, and then spread the cream cheese mixture evenly over the prosciutto. Starting at one long end, roll the tenderloin tightly into a log, and tie with kitchen twine in several places to secure the log.

Heat the canola oil in a large pan over medium-high heat. Once hot, sear the pork on each side until golden brown all over, about 2 minutes per side.

Transfer tenderloin to a baking sheet or pan and bake until an internal temperature between 145 to 155 is achieved, about 20 to 25 minutes. Remove from oven, transfer pork to a cutting board and let rest 5 minutes.

To serve, remove the kitchen twine and carve the tenderloin into half-inch medallions.

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