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The only thing better than tender, succulent pork tenderloin is Stuffed Pork Tenderloin! Loaded with caramelized onions and melty brie cheese, this stuffed pork loin recipe is shockingly easy and stunningly delicious! (Oh- and it's keto, too!)
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Stuffed Pork Loin Recipe
My family knows I go wild for pork tenderloin. When I find it on sale, you bet I'm walking out of the store with at least three or four of them in my cart, mind racing with all the possibilities! It's such a tender and flavorful cut of meat, it's hard to go wrong!
Recently, my recipe experimentation lead to me trying to stuff pork tenderloin, and of course, my first thought was some of my favorite flavors: caramelized onions and brie cheese! Savory, salty, creamy, melty and just a little sweet all at once, the flavors are perfect paired with the mild pork for a truly incredible dish.
And for a meal that looks so fancy, you'd never believe how easy it is! If you have the patience to caramelize onions (and trust me, it's worth it), you're almost done already. That's why this is the best stuffed pork tenderloin recipe ever.
Stuffed Pork Tenderloin Ingredients
- Pork tenderloin
- Thyme
- Garlic powder
- Onion powder
- Paprika
- Rosemary
- Olive oil
- Butter
- Onion
- Brie cheese
- Salt and pepper
Pork Tenderloin Stuffed Instructions
- Melt the butter in a saucepan over medium low heat, then add the onions.
- Saute the onions very slowly, stirring frequently, until completely softened and well caramelized. Remove the onions from the heat to let cool. While cooling, preheat the oven to 400°F.
- Place the tenderloin on a cutting board and slice in half lengthwise, making sure not to cut all the way through- you want it to be able to close like a hotdog bun. Drizzle all sides with oil.
- In a small bowl, mix the garlic powder, onion powder, paprika, thyme, and rosemary.
- Place the pork in a large bowl, then sprinkle with the seasoning mixture and turn until well coated.
- Slice the brie into long strips, removing the rind if desired. Move the pork to a baking dish, flip it open, and stuff it with layers of caramelized onions and brie strips.
- Close, securing the edge with toothpicks if desired, and bake for 30-40 minutes.
- Let cool 10 minutes, slice, and serve!
Stuffing Pork Tenderloin Tips
- Caramelizing onions properly is a time-intensive procedure! For a perfect caramelized onion, you'll need to stir the onions over low heat for about an hour, adding a small amount of sugar if desired. For faster onions, cook on a higher heat for less time. Learn how to make quick caramelized onions (less than 30 minutes!) here: Perfect Caramelized Onions
- I've found the perfect brie for this recipe is fromage d'affinois, which can be found at many specialty food stores. However, any mild or earthy brie will work well!
- For extra deliciousness, you can add whatever you want to the stuffing. I've found that sauteed mushrooms pair beautifully. Or, add some fresh blanched spinach!
- In a pinch, this recipe can also be made with any mild melting cheese. I've made it with mozzarella and swiss, and it's still delicious.
Pork Tenderloin with Stuffing FAQs
Pork tenderloin can be cooked at many different temperatures, but I've always had the most luck cooking it at 400°F. The higher temperature gives the pork a great golden crust on the outside, and it's especially good for stuffed pork tenderloin as it helps the stuffing melt and infuse the pork with flavor.
If you're cooking pork tenderloin in a tray to collect the juices, you don't need to cover it while cooking! Pork tenderloin is an incredibly juicy cut of meat and it retains a great texture while heating. Just keep an eye on the internal temperature so it's not overcooked. Check out my Pork Temperature Chart for more!
Stuffed pork loin cooking time depends on how well done you like your pork! I prefer it nice and pink in the middle, so I cook my stuffed pork tenderloin for 30 minutes and remove it as soon as the internal temperature reaches 145°F.
Cutting meat to stuff it can be confusing, but the best way to think about it is as if you're making a sandwich out of the meat. Place the tenderloin on a cutting board and gently press down on the top, then slide the knife through the middle of the meat lengthwise, making sure not to cut all the way through. That way, it can be flipped closed like a sub sandwich.
Keto Pork Recipes
- Roasted Pork Belly
- Asian Pork Meatballs
- Pan-fried Pork Chops
- Pork Chops with Mushrooms
- See all my Pork Tenderloin Recipes!
Want to try another amazing tenderloin favorite? Try out my Air Fryer Pork Tenderloin - done in less than 15 minutes for the most tender pork I've ever made!
Did you enjoy this recipe? Try more of my best pork recipes, and leave a comment and rating below! We love to hear from you.
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Stuffed Pork Tenderloin
Equipment
- Large bowl
- baking dish
Ingredients
- 2-3 lb. Pork tenderloin
- ½ teaspoon Dried thyme
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- ½ teaspoon Paprika
- ¼ teaspoon Dried rosemary
- Salt and pepper to taste
- 2 Tablespoons Olive oil
- 3 Tablespoons Butter
- 1 medium Onion sliced
- 8 oz. Brie cheese
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Instructions
- Melt the butter in a saucepan over medium low heat, then add the onions.3 Tablespoons Butter, 1 medium Onion
- Saute the onions very slowly, stirring frequently, until completely softened and well caramelized. Remove the onions from the heat to let cool. While cooling, preheat the oven to 400°F.
- Place the tenderloin on a cutting board and slice in half lengthwise, making sure not to cut all the way through- you want it to be able to close like a hotdog bun. Drizzle all sides with oil.2-3 lb. Pork tenderloin, 8 oz. Brie cheese, 2 Tablespoons Olive oil
- In a small bowl, mix the garlic powder, onion powder, paprika, thyme, salt and pepper, and rosemary.½ teaspoon Dried thyme, ½ teaspoon Garlic powder, ½ teaspoon Onion powder, ½ teaspoon Paprika, ¼ teaspoon Dried rosemary, Salt and pepper
- Place the pork in a large bowl, then sprinkle with the seasoning mixture and turn until well coated.
- Slice the brie into long stripes, removing the rind if desired. Move the pork to a baking dish, flip it open, and stuff it with layers of caramelized onions and brie strips.
- Close, securing the edge with toothpicks if desired, and bake for 30-40 minutes.
- Let cool 10 minutes, slice, and serve!
Notes
- Caramelizing onions properly is a time-intensive procedure! For a perfect caramelized onion, you'll need to stir the onions over low heat for about an hour, adding a small amount of sugar if desired. For faster onions, cook on a higher heat for less time.
- I've found the perfect brie for this recipe is fromage d'affinois, which can be found at many specialty food stores. However, any mild or earthy brie will work well!
- For extra deliciousness, you can add whatever you want to the stuffing. I've found that sauteed mushrooms pair beautifully. Or, add some fresh blanched spinach!
- In a pinch, this recipe can also be made with any mild melting cheese. I've made it with mozzarella and swiss, and it's still delicious.
Nutrition
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