This Stuffed Pork Tenderloin with Roasted Brussels Sprouts is a show-stopping dinner that cooks in one pan! This meal is naturally low carb and is perfect for entertaining!
Stuffed Pork Tenderloin
It can be hard to know what to prepare when company is coming over and I’m telling you- this is the dish you want to have on your table! This Stuffed Pork Tenderloin with Roasted Brussels Sprouts is so incredibly delicious and looks so impressive when served. You only need one pan to make this entire easy dinner and I guarantee everyone on your guestlist is going to be begging you for the recipe!
This recipe features tender pork tenderloin stuffed with a mixture of fresh spinach, creamy gouda, rich cream cheese and tangy dijon mustard and garlic. This delicious stuffed pork tenderloin is then paired with roasted brussels sprouts that are covered in an amazing homemade balsamic glaze. The flavors of the gouda stuffing paired with the meat and brussels sprouts is so delicious, you’ll swear you ordered this at your favorite restaurant!
How to Butterfly a Pork Tenderloin
When butterflying a pork tenderloin, you’re going to want to slice the pork lengthwise. Take care that you don’t cut the pork through- you want the meat to open up like a book. By slicing the pork this way, you’re ensuring that you’re going to be able to add your stuffing without it coming through. After you’ve butterflied the tenderloin, I recommend using a meat hammer to carefully pound the pork until it’s about 1/2 inch thick.
How to Stuff a Pork Tenderloin
Once you’ve butterflied your pork tenderloin and gotten it to 1/2 inch thickness, you’re going to combine the cream cheese, gouda, onions, garlic and Dijon. Spread this mixture in the center of your meat and add in the spinach. Roll the pork up tightly and use toothpicks or butcher’s twine to secure. Top with your balsamic glaze.
How long to cook a Stuffed Pork Tenderloin
Once you’ve gotten your Stuffed Pork Tenderloin assembled, you’ll want to sear it on all sides until golden brown- use an oven safe skillet as you will be putting this pan in the oven. Once your meat is seared, you’re going to bake it at 400 degrees F for 25-30 minutes, or until the pork reaches an internal temperature of 145 degrees. Halfway through cooking, add the rest of your glaze to the pork and toss your veggie
How to Roast Brussels Sprouts
These Balsamic Brussels Sprouts are roasted in the oven while the pork tenderloin is also cooking! Once you’ve assembled your Stuffed Pork Tenderloin and seared it on all sides, you’ll add your brussels sprouts to the pan.
You’ll bake the dish for 15 minutes before adding more glaze to the pork and tossing your brussels sprouts to ensure everything is cooking evenly. The dish will cook for 10-15 more minutes and then you’re done!
Tips for the best Pork Tenderloin
- Take care to slice your pork as evenly as you can down the center so that both sides cook completely
- When you’re butterflying your tenderloin, be careful that you don’t accidentally cut it in half!
- I recommend allowing the meat to rest for at least 10 minutes before serving.
- Using a meat thermometer will take any guess work on if your meat is done or not, so you can be sure it’s perfectly cooked every time!
What should I serve with Stuffed Pork Tenderloin?
One of the great things about this dish is that it’s a main dish and a side all in one! But if you want to serve any sides here, I recommend trying these Rosemary Garlic Keto Rolls or my favorite Three Cheese Biscuits. Sausage Stuffed Mushrooms or Marinated Mozzarella Balls would also compliment this dish well. For dessert, serve No Bake Peanut Butter Pie or Keto Double Chocolate Sheet Pan Cookies!
Easy Pork Tenderloin Recipe
While this meal may look like it took all day to prepare, you can have it ready and on the table in under 45 minutes! I guarantee even your pickiest eaters won’t be able to turn their noses up to the flavors of this dish. The brussels sprouts are roasted to perfection and the pork is delectably tender, while being full of flavor from the incredible stuffing!
Other Pork Recipes
- Bacon Wrapped Pork Tenderloin
- Cast Iron Pork Chops with Mushrooms
- Asian Pork Chops with Sesame Broccoli
- Pork Sirloin Roast
Easy One Pan Recipes
Stuffed Pork Tenderloin
- 1 1/2 pound pork tenderloin
- 2 ounces cream cheese
- 1/4 cup shredded gouda
- 1/2 cup sautéed spinach, liquid removed
- 2 tablespoons minced green onions
- 1 teaspoon garlic
- 1 teaspoon dijon
- For the glaze: 1 tablespoon olive oil, 1 tablespoon balsamic glaze, 1 teaspoon italian seasoning, salt and pepper to taste
- 1 pound Brussels sprouts, sliced in half
- 1 tablespoon olive oil
- 1 tablespoon balsamic glaze*
- salt and pepper to taste
- Optional: 1/2 cup chopped pecans
- Preheat an oven to 400 degrees F.
- Slice the pork tenderloin lengthwise and open like a book. Carefully pound the pork tenderloin until it is 1/2 inch think and is pretty uniform.
- In a small bowl combine the cream cheese, gouda, green onions, garlic and Dijon, mix well.
- Spread the mixture over the center of the pork tenderloin and top with the spinach. Carefully roll the pork tenderloin tightly encasing the filling and use toothpicks or butchers twine to secure.
- Mix the glaze ingredients and brush half of the glaze over the pork tenderloin.
- Heat an oven safe skillet to medium heat, spray with cooking oil. Place the glazed pork tenderloin in the skillet and sear 4 minutes on each side (it should be golden brown). Remove from the heat and add the brussels spouts to each side of the pork tenderloin.
- Bake 15 minutes, remove from the oven and brush the remaining glaze on the pork tenderloin. Toss the sprouts and add the pecans if using, put back in the oven for 10-15 more minutes until the pork reaches an internal temperature of 145 degrees F. and the sprouts are tender.
- Allow the pork to rest 10 minutes before slicing.
Balsamic Glaze is found next to the balsamic vinegar.
Nutrition Information:Yield: 4 Serving Size: 1/4 of recipe
Amount Per Serving: Calories: 499Total Fat: 29gCholesterol: 141mgSodium: 328mgCarbohydrates: 14gNet Carbohydrates: 8.2gFiber: 5.8gSugar: 4.7gProtein: 45g