Roast Stuffed Pork Tenderloin

an original receipe by Gord Latta


  • Pork Tenderloin
  • 2 bacon strips (optional works just as well without)
  • (one tenderloin serves 3 to 4 people)
  • (substitute chicken breast if some do not like pork, this works very we” also)


  • 3 links sausages (skinned) chorizo – or – sweet Italian
  • 1/2 cup feta cheese – crumbled
  • oregano teaspoon +/-
  • sage 1/2 teaspoon +/-
  • 1 tbs. finely chopped garlic
  • chopped parsley tablespoon +/-
  • spinach, wilted and chopped
  • 1 small onion, minced
  • sun dried tomatoes finely chopped


  • 1 lb. sliced mushrooms
  • 1 tsp finely chopped shallot
  • 1 tsp Finely chopped garlic
  • 1 lb. tomatoes seeded and chopped
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup chopped parsley

Preheat oven to 390 degrees.

Have butcher slice the tenderloin out into a flat piece for rolling. If you unable to do this, don’t worry, you can slice it lengthways to butterfly it out then stuff and tie -or- take a wooden spoon with a thin long handle and worry it into and through the center of the tenderloin (lengthways),
leaving a pocket for stuffing.

Heat a large heavy bottom fry pan to med high add onion and saute. Crumble sausage into pan and brown add garlic to release flavor and turn off heat. Wilt spinach (squeeze all the moisture out) and coarse chop. Add to sausage and add the rest of the stuffing ingredients and mix well. Cool slightly to be able to handle. Layer out the stuffing neatly onto the pork and then roll tightly and tie (or skewer). Quickly sear in heavy-bottom pan, (just to seal), place in roaster (do not cover), lay two strips of bacon on top and put in oven for 45 minutes to an hour. Let rest 5 minutes and slice into 3/4″ rounds on the bias.

For sauce:

Reheat pan add a small amount of butter and sautee mushrooms, shallots and garlic (do not burn butter). Deglaze pan with white wine, stirring and scraping up browned bits. Let wine reduce by about half. Add tomatoes and 1/4 cup parsley, stirring constantly until they soften, stir in cream and simmer, reducing to a thicker sauce type consistency (about 6 minutes), keep warm.


This goes well with mashed potatoes sprinkled with fresh chopped green onions or a white and wild rice mixture. Place scoop of potatoes off center on plate, place small spoon of sauce on plate beside potatoes. Lay three slices of pork layered edge up onto potatoes, drizzle another spoon of sauce over top with pork and sprinkle with some of the remaining chopped parsley.