Pork tenderloin is a jack or all trades. Versatile, quick cooking and wallet friendly pork tenderloin routinely has a place on my dinner table. One way to make pork tenderloin even better? Stuff it with a mixture of creamy goat cheese, fragrant leeks. Impressive enough for a special occasion yet quick enough to make for a busy weeknight this Pork Tenderloin Stuffed with Goat Cheese and Leeks will be on your table in about 30 minutes.
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What is the difference between pork loin and pork tenderloin?
While the names are similar pork loin and pork tenderloin are not the same. Pork loin comes from the back of the pig and is a long thick cut most commonly used for pork chops (other names for pork loin include center cut pork roast and pork loin center cut). A typical pork loin will be between 2-5 pounds and you can get it cut to order at your butcher. This cut is best seared and slow roasted or grilled over medium heat.
The tenderloin is a small thin cut that runs alongside the pork loin. Pork tenderloins are also known as pork filet or pork tender (this is basically the porcine equivalent of filet mignon). Pork tenderloins are sold whole and weigh about one pound. Pork tenderloin can be cooked quickly, usually seared and roasted before being sliced for serving. While both are delicious pork loin and pork tenderloin can not be used interchangeably (for a delicious ham recipe take a look at my Apricot Glazed Ham!).
How to clean and slice leeks
As part of the allium, or allium onion, leeks are related to shallots, garlic, and chives. Leeks resemble a giant scallion and have a delicate, mild taste. To prepare leeks slice the white and light green parts of the leek into narrow rings (or chop them finely depending on the recipe) and rinse them in a bowl of cold water, this will allow any any loose dirt to sink to the bottom.
How to make Pork Tenderloin Stuffed with Goat Cheese, Leeks and Prosciutto
Pork, stuffed with goat cheese and even more pork; does it get much better? Start by sautéing chopped leeks with a bit of olive oil, until soft and fragrant (this will take about 5 minutes). Mix this with the goat cheese and some fresh thyme and set aside.
Prepare the pork tenderloin by trimming off the silver skin (a thick white band of connective tissue) and butterfly the tenderloin. Holding your knife horizontal to the cutting board, slice the tenderloin lengthwise taking care not to cut completely through. Open the tenderloin and flatten it. Layer with slices of prosciutto and then top with a thin line of the goat cheese mixture down the center. Roll up the tenderloin and secure, either with butcher’s twine or toothpicks.
In a large cast iron skillet (or oven safe pan), sear the pork tenderloin on all sides over medium heat. Transfer the pan to a 400 degree oven, roast the pork until the internal temperature reaches 145 degrees (about 15 minutes). Remove from the oven and transfer to a cutting board, allow the tenderloin to rest for 5-10 minutes before slicing.
If you like this Pork Tenderloin Stuffed with Goat Cheese, Leeks and Prosciutto be sure to take a look at some of my other recipes!
Spiced Pork Tenderloin with Bourbon Apples
Chicken with Rice, Leeks and Mushrooms
Roasted Carrots with Honey and Thyme
Potato and Brussels Sprouts Hash
If you make this Pork Tenderloin Stuffed with Goat Cheese, Leeks and Prosciutto please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Pork Tenderloin Stuffed with Goat Cheese, Leeks and Prosciutto
Equipment
- cast iron skillet
Ingredients
- 1 large leek chopped and cleaned
- 2 tbsp olive oil divided
- 3 oz goat cheese
- 1 tsp fresh thyme
- 1 pound pork tenderloin
- 2-3 slices prosciutto
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400 degrees.
- In a cast iron skillet sauté leeks with 1 tbsp olive oil over medium heat until soft and fragrant, about 5 minutes. Transfer leeks to a medium bowl and add goat cheese and thyme, stir to combine.
- Prepare the pork tenderloin by trimming off the silver skin (a thick white band of connective tissue) and butterfly the tenderloin Holding your knife horizontal to the cutting board, slice the tenderloin lengthwise taking care not to cut completely through. Open the tenderloin and flatten it. Layer with slices of prosciutto and then top with a thin line of the goat cheese mixture down the center. Roll up the tenderloin and secure, either with butcher's twine or toothpicks.
- Add remaining olive oil to the skillet and sear the pork tenderloin on all sides. Transfer the skillet to the oven and cook the pork tenderloin until it reaches an internal temperature of 145 degrees, about 15 minutes.
- Transfer the pork tenderloin to a cutting board, cover with foil and allow to rest for 5-10. Remove the twine or toothpicks before slicing.
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Michelle says
Looks so delicious! Love the addition of the leeks and goat cheese — perfect for a special occasion!
Michelle says
This looks like such a great dinner. We haven’t made stuffed pork yet but your recipe makes it seem doable!
veenaazmanov says
This platter is a treat. Looks so delicious and picture perfect presentation too. Love the combination to making this platter.
Beth says
Yum! Looks so delicious and full of flavor! So excited to give this a try! My family is going to love this!
Maria says
This looks super savory! Seems like a perfect dish for date night, too. Right?
nancy says
so juicy and tender…. pinned for later
Melinda says
Wonderful flavor combination, I love finding a new main course that includes goat cheese. Delicious!
nancy says
finally a pork recipe that doesn’t leave me dry !! it was so tender!