Quinoa Stuffed Pork Tenderloin

Quinoa Stuffed Pork Tenderloin is easy to make and filled with is filled with a quinoa, mushrooms, and kale stuffing! It’s a simple roast for a weeknight meal, and also elegant enough for a dinner party!
Quinoa Stuffed Pork Tenderloin sliced on a platter garnished with fresh herbs.
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5 from 3 votes
Course Main Course
Cuisine American, Mediterranean
Prep Time 20 minutes
Cook Time 40 minutes
Resting time 10 minutes
Total Time 1 hour
Servings 6 servings
Calories 363kcal
Author Liren Baker


  • 1/2 cup chicken stock
  • 1/2 cup quinoa
  • 2 tablespoons olive oil divided
  • 1/4 cup chopped shallot 1 shallot
  • 1 tablespoon minced garlic 2 cloves
  • 1/2 cup diced celery
  • 1 cup mushrooms finely chopped
  • 1 oz chopped prosciutto
  • 2 cups chopped kale
  • 2 tablespoons flat leaf parsley chopped
  • 1 teaspoon fresh sage chopped
  • 1 teaspoon thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1- lb pork tenderloins

For the Gremolata (optional)

  • 2 tablespoons finely chopped parsley
  • 1 teaspoon fresh sage
  • 1/2 teaspoon thyme
  • 1 clove garlic mashed
  • 2-3 tablespoons olive oil
  • Kosher salt to taste
  • Freshly ground black pepper to taste


  • Preheat oven to 400°F degrees with the oven rack placed in the center of the oven.
  • Combine chicken stock and quinoa in a small saucepan. Bring to a boil over medium heat. Lower heat, cover and simmer for 15 minutes. When cooked, fluff the quinoa with fork.
  • While the quinoa cooks, prepare the stuffing. Heat 1 tablespoon of olive oil in a large pan or deep sided saute pan over medium heat. Add the shallot, garlic and cook for about 1-2 minutes, or until the shallot is translucent. Stir in the celery, mushrooms, and prosciutto, and cook for another 2-3 minutes, or until the mushrooms soften. Stir in the parsley, sage, thyme, salt, and pepper. Stir in the kale and 1/2 cup cooked quinoa and cook for about a minute, to allow the kale to wilt. Adjust seasoning to taste. Remove from heat and cool while you prepare the tenderloin.
  • Butterfly the tenderloin by slicing in half lengthwise, making sure not to cut all the way through -- you want to be able to open the tenderloin like a book. Place between two sheets of plastic wrap and use a meat mallet (or heavy skillet) to pound the tenderloin to about 1/4 inch thickness.
  • Season the tenderloin lightly with salt and pepper. Spread the stuffing on the meat, leaving a 1/2 inch border around the edges.
  • Starting with the long side, roll the tenderloin as tightly as possible, secure with kitchen twine.
  • Wipe out your skillet and heat remaining tablespoon of olive oil over medium-high heat.
  • Add the pork tenderloin, and brown all over about 4 minutes.
  • Transfer pan to oven. Roast pork, turning occasionally until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and let it rest 10 minutes before slicing.
  • If serving with gremolata, stir together the herbs, garlic and olive oil in a bowl, Season with salt and pepper.
  • To serve, slice the tenderloin in 1/2 inch slices. Top with the gremolata and enjoy immediately.


Calories: 363kcal | Carbohydrates: 13g | Protein: 36g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 101mg | Sodium: 351mg | Potassium: 901mg | Fiber: 1g | Vitamin A: 2510IU | Vitamin C: 32.3mg | Calcium: 59mg | Iron: 2.8mg
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