Delicious Herb-Stuffed Pork Tenderloin Recipe

What if I told you that you could create a dish that looks like it could be served in a high-end restaurant, but can easily be made in your own kitchen? Introducing the Herb Stuffed Pork Tenderloin with White Wine Gravy Recipe – a dish that is sure to impress and satisfy even the pickiest of eaters.

This recipe is packed full of flavor, with fresh herbs and a creamy white wine sauce that perfectly complements the juicy tender pork. Not only is this recipe wonderful for those special occasions when you want to impress guests, but it’s also perfect for an everyday dinner.

Do you love to cook pork tenderloin, but struggle to keep it juicy and tender every time? Look no further than this recipe. With simple ingredients and easy-to-follow instructions, you’ll definitely be adding this Herb Stuffed Pork Tenderloin with White Wine Gravy Recipe to your regular rotation.

So grab a glass of that dry white wine you’ve been saving, get ready to heat up your oven, and let’s get cooking! Your taste buds will thank you for it.

Why You’ll Love This Recipe

Herb Stuffed Pork Tenderloin With White Wine Gravy
Herb Stuffed Pork Tenderloin With White Wine Gravy

If you’re craving a savory and satisfying meal, look no further than this herb-stuffed pork tenderloin with white wine gravy recipe. With its perfect blend of spices, fresh herbs, and juicy pork, this recipe is packed full of flavor and will leave you feeling completely satisfied.

One reason you’ll love this recipe is that it’s incredibly easy to make. With just a few simple steps, you can have a delicious meal on the table in no time. The prep time takes around 30 minutes, and it only needs 10 minutes for searing in the skillet and 30 minutes more for the oven bake.

But what really sets this recipe apart is its versatility. Whether you’re cooking for your family, friends or hosting a dinner party, this dish will delight all taste buds.

So, whether you’re in the mood for a fancy dinner or simply want an easy weeknight meal, this herb-stuffed pork tenderloin with white wine gravy recipe is the answer. Trust me; with its unbeatable flavor and ease of preparation, it’s bound to become a staple in your recipe collection.

Ingredient List

“Stuff it right for the perfect bite!”

Here are the ingredients you will need for this Herb Stuffed Pork Tenderloin with White Wine Gravy Recipe.

For the pork tenderloin:

  • 1 pork tenderloin (about 1.5 pound)
  • 3/4 cup of fresh herbs (parsley, sage leaves, and thyme leaves), chopped
  • 3 cloves of garlic, minced
  • 1/3 cup of bread crumbs
  • 1 egg
  • Salt and pepper to taste
  • 2 tablespoons of olive oil

For the herb stuffing:

  • 4 slices of bacon
  • 1/2 onion, finely chopped
  • 8 oz. of mushrooms, finely chopped
  • 2 tablespoons of butter
  • Salt and pepper to taste

For the white wine gravy:

  • 1/2 onion, sliced
  • 2 garlic cloves, minced
  • 1 tsp. of cornflour
  • 2 tsp. of instant chicken bouillon granules
  • 1/3 cup of dry white wine
  • Juice from 1/2 a lemon
  • A splash of Worcestershire sauce

Note: You can substitute some ingredients with variations that still complement the recipe.

The Recipe How-To

“A juicy and flavorful masterpiece awaits.”

Step One: Preparing the Pork Tenderloin

To begin this stuffed pork tenderloin recipe, you will need to preheat your oven to 375°F. While the oven is preheating, prepare the pork tenderloin. Remove any visible fat and silver skin from the pork tenderloin, then carefully slice through the center of the tenderloin lengthwise.

Step Two: Preparing the Stuffing

In a medium skillet over medium heat, add one tablespoon of olive oil. Once heated, add in one chopped medium onion, three minced garlic cloves, eight chopped slices of bacon, eight sliced and cleaned mushrooms, two sprigs of chopped fresh parsley leaves, two sprigs of chopped fresh sage leaves, and one teaspoon of fresh chopped thyme leaves. Cook for about five minutes or so until the mixture is fragrant and onions are softened.

Step Three: Assembling the Pork Tenderloin

Spread stuffing evenly on top of one side of the butterflied pork tenderloin and then fold the other half over it. Tie with kitchen twine in half-inch intervals to seal it shut.

Step Four: Cooking Process

In a large oven-safe skillet over high heat, add two tablespoons of olive oil. Once heated, add in the stuffed pork loin and sear all sides until browned. Slide it into the preheated oven for 20-25 minutes or until the internal temperature reaches 145°F. Once cooked, remove from oven, cover with foil to keep warm and let it rest for ten minutes before slicing.

Step Five: Preparing Mushroom Gravy

While the stuffed pork is resting, make the white wine mushroom gravy. On medium-high heat in a separate saucepan combined two cups of boiling water with three teaspoons of instant chicken bouillon granules. Mix two tablespoons of cornflour with 4 tablespoons of water, and stir this mixture into the saucepan to thicken the gravy. Add in one cup of dry white wine, whisking thoroughly for two minutes. Finally, add one tablespoon of lemon juice and one tablespoon of Worcestershire sauce.

Step Six: Serving

Remove the twine from the pork tenderloin, cut into slices and serve with the mushroom gravy on top. This dish can be served with a variety of sides like mashed potatoes or roasted vegetables, and a glass of creamy white wine.

Substitutions and Variations

“Savor the indulgent flavors of herb-infused pork.”

If you want to switch up this recipe, there are several substitutions and variations that you can try. Here are a few ideas:

– Meat: If you don’t have pork tenderloin, you can substitute it with boneless pork chops or rolled pork loin, adjusting the cooking time as needed.

– Herbs: You can use different herbs for the stuffing depending on your preference. For instance, rosemary, chives or cilantro could be good alternatives for parsley, thyme and sage leaves.

– Bacon: You can skip bacon if you prefer a leaner recipe. However, if you like bacon and want more of it, go ahead and add an extra slice.

– Flavors: To give this dish a different twist, you can add some dijon mustard to the herb mixture or make a creamy mustard sauce to serve with the meat. You could also swap the white wine for red wine or use chicken broth instead.

– Mushroom: If mushrooms aren’t your thing or unavailable in your area, you could substitute chopped spinach or kale for a vegetarian option, using oil for frying instead of butter.

The possibilities with this recipe are endless so have fun trying out different combinations to find what works best for you!

Serving and Pairing

“Taste heaven with each savory slice.”

This Herb Stuffed Pork Tenderloin with White Wine Gravy recipe is a mouth-watering, savory dish that pairs perfectly with a full-bodied white wine. The wine gravy enhances the flavor of the herb-stuffed pork, making it a delightful meal that would easily impress guests.

To start with serving, slice the tenderloin into rounds and drizzle the white wine gravy over each portion. Serve alongside garlic roasted potatoes and green beans sautéed in olive oil with a sprinkle of cracked pepper.

White wines such as Sauvignon Blanc or Chardonnay complement the herb and bacon flavors in this dish perfectly. These wines tend to be acidic, which helps cut through the richness of the stuffing and gravy. A full-bodied red wine like a Merlot would also pair well if you prefer reds.

For those who prefer non-alcoholic beverages, serve sparkling water or soda water to help refresh between bites.

This dish is versatile enough to be served for both cozy family dinners and special occasions. No matter what the occasion may be, this recipe is sure to wow your guests with its rich flavors.

So go ahead and indulge in this flavorful herb-stuffed pork loin recipe paired with a full-bodied white wine or red wine for an unforgettable dining experience!

Make-Ahead, Storing and Reheating

“The juicy pork tenderloin that makes your taste buds sing.”

This herb stuffed pork tenderloin with white wine gravy recipe is perfect for making ahead of time! If you want to plan ahead, simply prepare the pork tenderloin up to the point where it goes in the oven, cover it with plastic wrap and store it in the fridge until you are ready to bake it.

When reheating leftovers, make sure that you slice the pork tenderloin into pieces before reheating so that it heats more evenly. To reheat, you can microwave slices on a microwave-safe plate, or gently reheat them in a skillet over low heat.

If you have any leftover white wine gravy or mushroom stuffing, they can easily be stored in an airtight container in the fridge for up to 3 days. When reheating the gravy, simply use a low heat setting and whisk in additional liquid (such as water or chicken broth) as needed to thin it out.

As a note, creamy sauces such as this may slightly change in texture when chilled and reheated. However, they will still taste amazing and be just as flavorful. Just keep that in mind when reheating any leftover creamy white wine sauce.

Overall, this recipe is incredibly convenient for busy schedules! Just follow these simple tips for make-ahead preparation, storing leftovers, and reheating instructions so that you can enjoy this delicious herb stuffed pork loin anytime!

Tips for Perfect Results

“Herb and pork, the ultimate pairing.”

Here are some tips to make sure your Herb Stuffed Pork Tenderloin With White Wine Gravy turns out perfectly:

1. Sear the tenderloin before baking it in the oven

To give your herb stuffed pork tenderloin a nice brown crust, heat up some olive oil in a skillet and sear the meat on all sides before transferring it to the oven.

2. Use fresh herbs for maximum flavor

Fresh herbs such as parsley, sage, and thyme will enhance the flavor of the pork tenderloin greatly compared to using dried herbs.

3. Let the meat rest

After cooking the pork tenderloin, let it rest for at least 5-10 minutes before slicing into it. This will allow the juices to redistribute throughout the meat and ensure a juicy and tender result.

4. Make sure internal temperature is at least 145°F

Using a meat thermometer, check that the internal temperature of the pork tenderloin is at least 145°F to avoid undercooked meat.

5. Make-Ahead option for ease and convenience

You can prepare this dish ahead of time by stuffing and rolling the pork tenderloin and then covering it tightly with plastic wrap and storing it in the refrigerator up to 24 hours prior to cooking.

Follow these tips for a delicious and impressive meal that will have your guests asking for seconds!


Now, let’s move on to the FAQ section of this Herb Stuffed Pork Tenderloin With White Wine Gravy Recipe. Here, I will address some common questions that may cross your mind while cooking this delicious dish. So, without any further ado, let’s get started!

Do I cover my pork tenderloin when I put it in the oven?

To avoid a dry pork tenderloin when preparing a baked recipe, it is recommended to cover it while cooking. This is essential to achieve the perfect juicy and flavorsome meat for your mealtime.

What wine is best for cooking pork tenderloin?

When it comes to pairing white wines with Pork Tenderloin, juicy varieties like Riesling, Chardonnay, or Pinot Blanc are an excellent choice.

Do you cook pork with red or white wine?

Matching the right wine with a meal can take your dining experience to the next level. Delicate foods such as fish and veggies are complemented well by white wine, while red meats and stronger flavors demand a robust red wine.

Is it better to sear pork tenderloin before baking?

Achieving tender and succulent pork tenderloin requires searing all sides in a skillet, followed by oven cooking. The perfect blend of spices is a matter of personal preference, but I recommend trying a steak spice blend with a hint of spiciness, or opting for fresh herbs such as thyme and rosemary.

How does Gordon Ramsay cook pork tenderloin?

For a delicious pork tenderloin dish, I recommend wrapping it with fresh sage leaves and speck. It’s best to chill it in the fridge for about 10 minutes before cooking. Once ready, heat a non-stick frying pan and add a splash of extra virgin olive oil. This will ensure that the pork doesn’t stick to the pan. Afterward, sear the pork for around 5 minutes per side until it gets a golden-brown color. Take the pan off the heat and add a generous knob of butter for extra flavor. Transfer the pork to the oven and roast it for roughly 10 minutes. This cooking method will give the pork a juicy and flavorful taste that will make your mouth water.

Bottom Line

In conclusion, this herb-stuffed pork tenderloin with white wine gravy recipe is the perfect meal to impress anyone. It is packed full of flavor and will leave your taste buds craving more. The tender pork loin comes out juicy and flavorful, while the creamy white wine sauce perfectly complements the garlic and herb blend in the stuffing.

This recipe is easy enough to make on a busy weeknight, yet sophisticated enough for special occasions or dinner parties with friends and family. Whether you’re cooking for yourself or entertaining guests, this dish is sure to be a hit.

Don’t be afraid to experiment with different substitution options or variations to make it your own. Additionally, this recipe pairs well with many different side dishes and wines, so you have room to be creative.

Overall, this dish has become an instant classic in my household, and I firmly believe it can do the same in yours. Don’t hesitate to give this recipe a try- I guarantee you won’t regret it!

Herb Stuffed Pork Tenderloin With White Wine Gravy

Herb Stuffed Pork Tenderloin With White Wine Gravy Recipe

This recipe is a wonderful pork tenderloin recipe, it is packed full of flavour and the pork comes out so juicy and tender, both my son and hubby love this one. I served mine with roasted baby new potatoes and garlic pancetta roasted brussel sprouts, delicious.
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Prep Time 30 mins
Cook Time 1 hr
Course Main Course
Cuisine American
Calories 635.6 kcal


  • 1 (550 g) pork tenderloin
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 1 medium onion, finely chopped
  • 1 tablespoon thyme leaves
  • 5 sage leaves, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1 cup mushroom, finely chopped
  • 1 tablespoon butter
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 2 tablespoons cream
  • 1 egg
  • 1/2 cup breadcrumbs
  • 12 slices bacon, rashers (or enough to cover pork)

Sauce Ingredients (use 1-2 tablespoons juices from pork)

  • 1/2 cup dry white wine
  • 1 teaspoon instant chicken bouillon granules
  • 1 1/4 teaspoons cornflour
  • 1/2 cup water
  • 1 1/2 tablespoons bisto, chicken gravy granules
  • pepper


  • Heat oil in a pan, add onion and garlic, cook until onion softens, add butter and mushrooms cook stirring a few minutes until mushrooms soften and liquid has evaporated.
  • Add Worcestershire sauce, lemon juice and herbs stir to combine, pour in the cream, remove from heat, allow to cool slightly, add breadcrumbs and egg stir to combine.
  • Slice pork down the centre length ways, making sure not go all the way through, open out and flatten using a meat mallet. Spoon stuffing mix evenly over one half, fold over the other half of pork to cover.
  • Take Bacon slices and wrap one around the pork to encircle, repeat with remaining slices so bacon covers pork. Place pork in a lightly oiled oven proof baking dish. Bake in pre-heated oven 180c for about 1hr or until pork is cooked through.
  • To Make the Sauce.
  • In a pan heat wine, chicken stock and water, mix a little water with cornflour and pour into sauce stir until mixture thickens slightly, Add 1-2 tablespoons of the pork juices from roasting pan.
  • Add desired amount of pepper and finally stir in gravy granules, stirring until all granules have dissolved. Serve over pork.
  • To Serve: Slice pork into thick slices, arrange on plate and pour sauce over the top, Delicious.
  • 3-4 servings depending on appetites.

Add Your Own Notes


Serving: 322gCalories: 635.6kcalCarbohydrates: 23gProtein: 48gFat: 35.1gSaturated Fat: 12.8gCholesterol: 224.4mgSodium: 1029.6mgFiber: 2gSugar: 4.6g
Keyword < 4 Hours, European, Meat, Pork
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