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Cheese-Stuffed Pork Tenderloin


"My husband showed up at home with a huge case of pork tenderloin. After a little figuring, this is the best of the best recipes that I was able to come up with. It was a big hit at our house and is easily doubled."
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1 h 50 m servings 370 cals
Original recipe yields 3 servings


  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 13.3 g
  • 21%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 495 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
  3. Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

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Read all reviews 14
  1. 24 Ratings

Most helpful positive review

This recipe is going in my use to impress file. So very very good.

Most helpful critical review

probably not

Most helpful
Most positive
Least positive

This recipe is going in my use to impress file. So very very good.

I love this recipe. I made for a party of 10 (3.5lbs pork) and it turned out perfect. I made a few adjustment to what I had on hand. I added cilantro, more spinach, a bit more cheese. I didn'...

This was easy but looked and tasted gourmet, and was very juicy and tender. I may have had a smaller tenderloin so only took 45 mins to cook and let sit for 10-15 mins before slicing. I had a ...

Very tasty. added a bit more cream cheese. :) Delicious...thank you!

Wonderful way to make a pork 2 Lbs tenderloin. Used chorizo instead of bacon and swish and peppercorn cheese since that is what we had in stock. We also tied it up to keep it together. Took abou...

This will be made again. I doubled the cheese and used fresh spinach and my husband even comment about how good it was.--Danielle

This was really very good. I'd recommend seasoning both sides of the loin before stuffing and rolling. I also roasted mine on a bed of sliced onions, but otherwise didn't change anything. I do f...

Yummy!! I would make this again, and would add a bit more spinach the next time.

This was a HUGE hit at my house. I probably doubled the filling on it and I didn't use mushrooms, because I didn't want to go to the store. Also skipped the breadcrumbs, as we are trying to stay...