This recipe for Stuffed Pork Tenderloin is a real winner. You can serve it at a dinner party, or as a Sunday lunch, or even just casually on a Thursday night because you felt like it. I mean, there is never a wrong time for good food.

What I love about this dish is that it’s made with such simple ingredients, but when they are put together, they create such a balance and depth. It’s packed with wholesome, flavorful ingredients that really showcase just how amazing food can be. This is the kind of dish that you can be proud to serve to your family.

It’s healthy recipes like this one that make me so happy. Making a Stuffed Pork Tenderloin might seem a little scary, a little out of your comfort zone, but believe me, it isn’t.

Stuffed Pork Tenderloin (serves 4)


3 tablespoons olive oil, divided
1/2 cup diced button Mushrooms
1/3 cup finely diced orange pepper (red or yellow would also work)
2 cloves garlic, chopped
1/4 cup chopped, pitted Kalamata olives
1 tsp dried sage leaves
1 tsp dried thyme
1/4 tsp each salt and pepper
3 tsp Dijon mustard, divided
1 pork tenderloin (about 1 lb)
2 tbsp grated Parmesan cheese
2 tbsp minced fresh parsley
2 tbsp balsamic vinegar
1 tbsp honey
2 cups sliced sweet potatoes (about 2 medium sized sweet potatoes)
5-6 pieces of string for tying


For the filling, heat 1 tbsp of oil over medium high heat; saute mushrooms and orange pepper for 3-4 minutes or until moisture is released from mushrooms and evaporated. Add  garlic, olives, sage, thyme, salt and pepper. Saute another 1 minute. Remove from heat and stir in 1 tsp Dijon.

Cut tenderloin almost in half lengthwise so it opens like a book; pound to flatten slightly – I used a heavy bottom pan, but a rolling pin would work as well.

Sprinkle the inside of the tenderloin with Parmesan cheese and parsley. Spread and lightly pack the filling down center of pork, leaving a 1” boarder. Fold over the edges, packing down filling as you go, some will spill out the top but that’s fine. Secure with string, tying knots about 2 inches apart. Cut the ends of the string with scissors.

Lightly oil a roasting pan and add sliced sweet potatoes. Place pork tenderloin on top.

In a small bowl, whisk together balsamic vinegar, 2 tablespoons oil, honey and remaining 2 tsp of Dijon mustard. Pour over tenderloin and potatoes.

Bake in a 400 degree oven for 30 minutes. Don’t forget to remove string before serving.

This is one of my favourite recipes right now, let me know if you give it a try this weekend.

– Lou