Stuffed Pork Tenderloin with Spinach and Goat Cheese

This Stuffed Pork Tenderloin with Spinach and Goat Cheese is filled with warm, melted goat cheese and garlicky wilted spinach. The outside is coated in a sticky, caramelized maple-thyme crust that turns almost crisp at the edges, while the inside stays soft, juicy, and tender all the way through. The crispy, sweet crust against a creamy, tangy filling makes this stuffed pork tenderloin restaurant-style.

Recipe Highlights

• Naturally gluten-free — no substitutions needed
• Only about 15 minutes of hands-on prep before it goes in the oven
• Restaurant-worthy presentation from a handful of everyday ingredients
• Ready in under an hour, start to finish
• Make-ahead friendly — stuff and roll it earlier in the day, then roast when ready
• Big flavor contrast: tangy goat cheese, earthy spinach, sweet-savory maple crust

Ingredients You’ll Need for Stuffed Pork Tenderloin and Substitutions

• Pork tenderloin — look for a piece no larger than 1½ lbs, pinkish-red with minimal marbling. Larger, pale pieces are often lower quality and can dry out.
• Goat cheese — Cream cheese also works for an ultra-creamy texture, though it’s milder in flavor.
• Baby spinach — swap in baby kale or Swiss chard (stems removed); both wilt down similarly.
• Maple syrup — honey is a fine 1:1 substitute if that’s what’s on hand.
• Dried thyme — fresh thyme (about 1½ tsp, chopped) add fresh flavor to the crust if you have it.
• Garlic — 1 tsp garlic powder can stand in for the fresh cloves.

Tips & FAQs for Stuffed Pork Tenderloin

What is pork tenderloin, exactly?

It’s one of the leanest, most tender cuts on the pig, a long, narrow, boneless muscle that runs along the backbone, with a mild flavor that takes to bold seasonings well.

Tenderloin vs. pork loin — what’s the difference?

They sound alike but aren’t the same cut. Tenderloin is smaller and cooks fast over higher heat, which is exactly what this recipe uses. Pork loin is wider, comes from the back, and is better suited to slow roasting at a lower temperature. Loin is also usually the more budget-friendly option if you’re feeding a crowd.

How do I know when it’s done without drying it out?

Pull it at 145°F internal temperature (check the thickest part, avoiding the filling). Pork tenderloin is safe and best enjoyed with a slight blush of pink,  carryover heat during the rest will bring it up a few more degrees.

Can I make this ahead?

Yes — stuff and roll the tenderloin up to a day ahead, cover, and refrigerate. Bring it closer to room temperature for 20 minutes before roasting so it cooks evenly.

My filling keeps leaking out — what am I doing wrong?

Make sure the meat is pounded to an even thickness before rolling, and don’t overfill. Securing tightly with skewers or twine and roasting seam-side down also helps keep everything in place.

How to Store and Reheat Stuffed Pork Tenderloin

Store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, warm slices in a 300°F oven, covered loosely with foil, for about 10 minutes to keep the pork from drying out.

Microwaving works but can toughen the texture. For longer storage, wrap sliced pieces tightly and freeze for up to 2 months; thaw overnight in the fridge before reheating.

What to Serve with Stuffed Pork Tenderloin

This stuffed pork tenderloin is rich, so keep sides simple:

• Sweet Potato and Yam Mash
• Simply Roasted Fennel With Carrots
• Braised Red Cabbage With Apples
• Leftover slices piled onto crusty bread for an easy next-day pork sandwich. Added arugula, sliced tomato, and a mustard or mayo smear as simple topping ideas. Nothing fussy, just enough to make it feel like a complete sandwich.

Looking for more ideas? Browse our full collection of gluten-free pork recipes.

Hi, I’m Kristina, a gluten-free recipe developer creating and testing recipes since 2012. Every recipe on this site is made in my kitchen and personally tested (with the help of my very honest family!).

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