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Juicy, tender pork tenderloin meets bold, savory flavors in this Sun-Dried Tomato Pesto Stuffed Pork Tenderloin. With a flavorful pesto filling and a caramelized balsamic honey-mustard glaze, this dish is easy to make yet impressive enough for any occasion.

Pork tenderloin has a reputation for being a bit tricky—cook it too long, and it dries out quickly. But when done right, it’s arguably the juiciest, most flavorful cut of pork, perfect for everything from a weeknight meal to an elegant dinner party centerpiece. This Sun-Dried Tomato Pesto Stuffed Pork Tenderloin takes it to the next level by balancing rich, savory flavors with just the right touch of sweetness. The tenderloin is filled with a mouthwatering sun-dried tomato pesto, then wrapped up and roasted to perfection with a balsamic honey-mustard glaze that caramelizes beautifully as it cooks.

Despite how impressive it looks (and tastes), this recipe is surprisingly simple. There’s no complicated prep, no tricky techniques—just a handful of simple ingredients working together to create something truly special. Whether you’re looking for a showstopping dish to serve guests or just want to switch up your usual dinner rotation, this stuffed pork tenderloin delivers. Juicy, tender, and packed with bold flavors, it’s one of those meals that feels like a little extra effort—but without actually requiring much.

Let’s dive in! I’ll walk you through how to make this flavorful stuffed pork tenderloin step by step, from preparing the filling to roasting it to perfection.

Why You’ll Love This Recipe

Juicy, Flavorful Pork Tenderloin – When cooked just right, pork tenderloin is incredibly tender and packed with flavor. This recipe ensures a perfectly cooked, juicy result every time.
Bold, Savory Filling – Sun-dried tomato pesto brings rich, tangy, and slightly sweet flavors that complement the pork beautifully.
Easy Yet Impressive – This dish looks and tastes like a restaurant-quality meal, but it’s surprisingly simple to make with just a few steps.
Perfect for Any Occasion – Whether you’re hosting a dinner party or making a cozy family meal, this stuffed pork tenderloin feels special without extra hassle.

First-Things-First: Mise en Place

Before you get started with the recipe, let me share a bit of kitchen wisdom that’s made cooking a whole lot easier for me over the years. It’s called Mise en Place—a French phrase that means “everything in its place.” Sounds fancy, but it’s really just good, old-fashioned common sense: read the recipe all the way through, gather your tools, and prep and measure everything before the heat goes on.

This simple habit takes the guesswork out of cooking and keeps surprises to a minimum. Whether you’re new to the kitchen or have been cooking for decades, Mise en Place is a game-changer.

Curious to learn more? I recommend Everything in Its Place: The Power of Mise-En-Place to Organize Your Life, Work, and Mind—it’s a great read that goes way beyond the kitchen.

Ingredients for Sun-Dried Tomato Pesto Stuffed Pork Tenderloin

Sun-Dried Tomato Pesto (1 cup)

This flavorful pesto brings richness and depth to the dish. Below are the key ingredients, but for full instructions and additional tips, visit my Sun-Dried Tomato Pesto recipe. While I highly recommend using my homemade version for the best flavor, feel free to use your favorite store-bought or homemade sun-dried tomato pesto if you prefer.

Dry-packed sun-dried tomatoes: These tomatoes bring a concentrated, tangy sweetness and a chewy texture, adding depth to the pesto.
Fresh basil: Provides a bright, aromatic flavor that balances the sun-dried tomatoes’ richness.
Fresh garlic: Adds a bold, savory punch that enhances the overall flavor of the pesto.
Toasted walnuts: Offer a nutty richness and creamy texture, complementing the tangy tomatoes.
Freshly grated parmesan cheese: Lends a salty, umami depth that ties all the ingredients together.
Olive oil: The base of the pesto, adding smoothness and a fruity, peppery richness.
Red pepper flakes: Add a subtle kick of heat that enhances the overall flavor profile without overpowering the other ingredients.

Ingredients needed for the recipe. — This picture shows ingredients for a double recipe.

Balsamic Honey-Mustard Glaze

Balsamic Vinegar – Balances acidity and sweetness, complementing the pesto.
Honey – Softens the sharpness of the vinegar while adding a subtle, natural sweetness.
Dijon Mustard – Adds a tangy depth and helps the glaze adhere beautifully to the pork.

Pork Tenderloin

Pork Tenderloin (2-2.5 lbs.) – A lean, tender cut that pairs perfectly with the bold pesto and glaze.
Kosher Salt & Black Pepper – Enhances the natural flavors.

Instructions

Step 1: Prepare the Sun-Dried Tomato Pesto

For full instructions, including tips on reconstituting sun-dried tomatoes, visit my Sun-Dried Tomato Pesto recipe.

Rehydrate the Sun-Dried Tomatoes: Place the sun-dried tomatoes in hot water for 20–30 minutes. Drain well before use. (For a detailed guide, see my post on How to Reconstitute Sun-Dried Tomatoes.)
Toast the Walnuts:
- Oven Method: Preheat the oven to 350°F. Spread walnuts on a baking sheet and toast for 8–10 minutes, stirring halfway through, until golden and fragrant. Let cool.
- Stovetop Method: Place walnuts in a dry skillet over medium heat, stirring frequently for 3–5 minutes until lightly golden. Remove from heat and let cool.
Blend the Ingredients: In a Hamilton Beach Food Processor, pulse half of the rehydrated tomatoes with basil, garlic, parmesan, toasted walnuts, and red pepper flakes until finely chopped.
Incorporate the Olive Oil: Add the remaining sun-dried tomatoes and ½ cup of olive oil. With the motor running, slowly stream in the remaining olive oil, pausing to scrape the sides until the pesto is well combined but slightly textured.
Adjust Seasoning: Taste and adjust as needed, adding salt or olive oil for desired consistency.

(If making the pesto fresh for this dish, prepare the glaze while the tomatoes are rehydrating.)

Step 2: Make the Balsamic Honey-Mustard Glaze

In a mixing bowl, whisk together the Balsamic vinegar, honey and the Dijon Mustard.

Step 3: Prepare the Pork Tenderloin

Preheat the Oven: Set your oven to 425°F.
Trim and Butterfly the Tenderloin:
- Remove the silver skin from the pork tenderloin.
- Butterfly each tenderloin by slicing lengthwise, stopping just before cutting all the way through.
- Open each piece flat and gently pound with a meat mallet until slightly flattened but still intact.

Season the Meat: Sprinkle with ~1 teaspoon kosher salt per pound and ¼ teaspoon freshly ground black pepper per pound, or adjust to taste.
Spread the Pesto: Evenly spread ½ cup of sun-dried tomato pesto over each butterflied tenderloin.
Roll and Tie:
- Roll the pork along its longest side to create a uniform roll.
- Secure with butcher’s twine at 1-inch intervals to maintain shape.

Step 4: Roast the Pork Tenderloin

Place the prepared tenderloin into a 15 x 10 roasting pan.
Generously spread the Balsamic Honey-Mustard glaze over the surface of the rolled pork.

Roast in the preheated oven for 20–25 minutes, or until the internal temperature reaches 145°F when checked with a Lavatools Javelin® PRO Duo Instant Read Thermometer.

Step 5: Rest and Serve

Remove from the oven and let the pork rest for 15–20 minutes to retain juices.
Slice into 1-inch pieces and serve immediately.

How to Store Leftover Sun-Dried Tomato Pesto Stuffed Pork Tenderloin

Refrigeration

To keep your stuffed pork tenderloin fresh, store leftovers in an airtight container in the refrigerator. Properly stored, it will stay good for up to 3 days. For best results, slice only what you plan to serve, keeping the rest whole to retain moisture.

Freezing

If you’d like to extend the shelf life, the stuffed pork tenderloin can be frozen:

Whole: Wrap tightly in plastic wrap, then in aluminum foil, and store in a freezer-safe bag or container.
Sliced: Place slices in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag with parchment between layers to prevent sticking.

Frozen leftovers are best enjoyed within 2–3 months for optimal flavor and texture.

Reheating

Oven (Recommended): Preheat to 300°F. Wrap the pork in foil and reheat for 10–15 minutes or until warmed through.
Stovetop: Heat slices in a covered skillet over low heat with a splash of broth or water to keep them moist.
Microwave: While convenient, microwaving can dry out the pork. If using this method, cover with a damp paper towel and heat in short 30-second bursts at 50% power until warm.

For best results, avoid overcooking when reheating to maintain tenderness and flavor.

Sun-Dried Tomato Pesto Stuffed Pork Tenderloin

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Sun-Dried Tomato Pesto Stuffed Pork Tenderloin is a flavorful, juicy dish featuring tender pork filled with a rich, garlicky sun-dried tomato pesto and finished with a tangy Dijon-balsamic glaze. Perfect for a special dinner or an elevated weeknight meal, this recipe balances bold Mediterranean flavors with succulent, perfectly roasted pork. Serve it sliced for a stunning presentation that’s as delicious as it is impressive!

Author: Foodienoise