Stuffed Pork Tenderloin Caprese Style Recipe

by Joseph Yacino | Sep 28, 2019 | Recipes

Dinner Party Perfection: Stuffed Pork Tenderloin Caprese-Style

If you are looking for a recipe that looks like it came straight out of a professional kitchen but is surprisingly simple to master, you’ve found it.

At YadaChef, we are big fans of the “Caprese” flavor profile—the classic trio of creamy mozzarella, sun-ripened tomatoes, and fragrant basil. Usually, you see this in a salad, but today we are taking those bright Mediterranean flavors and tucking them inside a succulent, roasted pork tenderloin.

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Why Pork Tenderloin?

Pork tenderloin is the “filet mignon” of pork. It’s incredibly lean, tender, and has a mild flavor that acts as the perfect canvas for bold fillings. By “butterflying” the meat—slicing it down the middle so it opens like a book—you create a flat surface ready to be loaded with deliciousness.

The Caprese Twist

When you roast this stuffed tenderloin, something magical happens. The mozzarella melts into the meat, the tomatoes soften and release their juices, and the basil infuses everything with a fresh, peppery aroma.

The Mozzarella: Provides a creamy, gooey center.
The Tomatoes: Add a burst of acidity to balance the richness of the pork.
The Basil: Brings that quintessential Italian freshness.
The Balsamic Glaze: We recommend finishing the dish with a drizzle of balsamic reduction to add a touch of sweetness and tang.

YadaChef Tips for a Perfect Roast

Don’t Overcook It: Pork tenderloin is best served at a juicy medium (about 145°F/63°C). Using a meat thermometer is the best way to ensure it doesn’t dry out.
The “Tie” That Binds: Using butcher’s twine to tie the roast together is essential. It keeps the stuffing inside and ensures the meat cooks evenly. Don’t worry—it doesn’t have to be perfect! Just enough to keep the “book” closed.
The Sear: For the best results, sear the outside of the tenderloin in a hot pan for 2 minutes per side before putting it in the oven. This locks in the juices and gives you a beautiful golden-brown crust.

What to Serve Alongside

This dish is visually stunning when sliced, revealing the colorful red, white, and green spiral inside. It pairs beautifully with:

Roasted asparagus or green beans
A light arugula salad with lemon vinaigrette
Creamy garlic mashed potatoes or a simple risotto

Whether it’s a holiday meal or a special weeknight treat, this Stuffed Pork Tenderloin Caprese-Style is guaranteed to earn you a round of applause.

Ingredients

1 pork tenderloin, medium size, about 1 lb
2 oz part skim mozzarella cheese, thinly sliced
1/2 cup spinach, fresh
1/4 cup sun dried tomatoes, dry
2 garlic cloves, crushed with garlic press
10 basil leaves, fresh
Salt and pepper to taste

Directions

1. Preheat oven to 425 F degrees.

2. Cut pork tenderloin almost in half lengthwise so it opens like a book. Cut each half in half lengthwise one more time. Be careful not to cut through. Pound both sides through plastic wrap to flatten slightly. Rub salt, ground black pepper and 1 clove of crushed garlic on both sides.

3. Lay cheese, spinach, basil, sundried tomatoes and the rest of crushed garlic down the centre of the tenderloin, leaving 1” border around the edges. Press gently. Roll the long edge over stuffing overlapping as necessary, and fold in the narrow end. Secure with skewers, toothpicks or kitchen string.

4. Seared the meat for 2 minutes each side. Place meat on a baking pan with a rack and place in preheated oven. Roast for 20-25 minutes or until juices run clear or when the thermometer reaches 155 F degrees. Broil the top on high for another 3-5 minutes.

5. Remove from the oven. Cover with foil and let the meat rest for 5-10 minutes before slicing.

Don’t forget to remove skewers or string. Enjoy!