Pork tenderloin stuffed with cheese

January 1, 2011  •  Category:

Nicole was French, lived in Dallas and worked for the French-American chamber of commerce. She had a stylish flat in a high-rise and used to entertain on the balcony; it had a great view of the Dallas skyline; I thought she lived the ideal life.

One night we were sitting there and she pulled out a little pork roast that she had stuffed with gruyère cheese. Perfect. Easy. Tasty.

Minimum effort and maximum effect.

I used emmenthal but any cheese would work here. Other options could be jarlsberg, comté, or whatever you fancy at the moment.


  • 2 small pork tenderloins (about 1 1/2 pounds)
  • 4 to 6 ounces of cheese of your choice
  • Spices: salt, pepper, paprika, dry mustard, garlic powder; a few sprigs of thyme, a tablespoon of pomegranate molasses (optional)
  • sesame oil or other oil, as needed, butter for the potatoes
  • 1 pound of small potatoes, roughly peeled (I used golden Idaho)


  1. Season the tenderloins on all sides. Peel the potatoes and place in a saucepan with 1/2 cup of water. Heat some oil in a large skillet and brown the tenderloins on all sides for 7 minutes total.
  2. Place a generous dab of butter or a couple of tablespoons of oil on the potatoes, close the lid and put over medium heat. Remove the tenderloins from the skillet and cool for a minute on a cutting board.
  3. Slit the tenderloins through the middle, not cutting all the way, and insert a long piece of cheese in the slits. Place the tenderloins on a pyrex dish covered with foil. Deglaze the skillet with a bit of water or some white wine if you have an open bottle, scrape the browned bits off and add to the tenderloins in the pyrex pan. Swirl some pomegranate molasses (or honey) on the roasts, sprinkle some thyme  and drizzle a little oil on the roasts.
  4. Bake in a preheated 375F oven for 20 minutes. Remove from the oven, let it sit for a minute and serve.


Cook the potatoes with the water, butter and spices (salt, pepper, thyme or other) in a covered saucepan till it simmers and steams. Give it 15 minutes and shake the pan from time to time. Remove the cover, keep shaking the saucepan, reduce the heat and let the potatoes take on a nice amber color.


NOTE: You can slather mustard (preferably old-fashioned grainy mustard) on the tenderloin, especially the section that is slit (on the inside).

The pork should still be pink, but cooked. No raw meat here! A thermometer will read 140 to 145F inside.


39 Comments  •  Comments Feed

  1. Amanda says:

    Love the look of this one, Joumana – and I just love using pomegranate molasses in my cooking, too .

  2. Ivy says:

    My best wishes to you and your family Joumana for a Happy and Prosperous New Year. I love pork tenderloin and this surely sounds very delicious. I usually use halloumi to stuff it or Greek graviera. I cooked it yesterday but made it with quince this time.

  3. Angie's Recipes says:

    Emmenthal stuffed pork tenderloin pomegranate molasses glaze…mmmm that just sounds irresistible.

  4. Katerina says:

    I love stuffed pork. You can tell that from reading my posts. I love this version too. Have a very Happy New Year Joumana.

  5. Chiara says:

    Wonderful Joumana, I love pork tenderloin ! Best wishes for the new year, a hug…

  6. oum mouncifrayan says:

    le résultat est bien appétissant..merci du partage

  7. MyLittleExpatKitchen says:

    I love recipes like these. Great cuts of meat filled with great cheeses. And those potatoes look mouthwatering. Nice color and crust.
    Happy New Year Joumana. All the best!

  8. Joanne says:

    I love just about anything cheese-stuffed and that looks delicious!

  9. T.W. Barritt says:

    Oh, my – this is decadent, and I’m totally hooked! Tenderloin, cheese and mustard?? Heaven!

  10. Tim says:

    With my current project going on all I can do is look and it looks amazing!


  11. peteformation says:

    Tenderlion! Nice juicy meat!

  12. TheKitchenWitch says:

    You had me at Gruyere! I love stinky cheese! This looks scrumptious. Happy New Year!

  13. peter says:

    I like your generous offering of cheese in the stuffing, and the pork is cooked just right! Happy New year, m’lady.

  14. Claudia says:

    I am going to definitely do this – love the grainy mustard next to the gruyere. And so simple but yielding tastes a thousand-fold. Happy New Year – I came here and got new inspiration!

  15. Diane says:

    Mmmmmmm this sounds really good and as you say minimum effort. I will try this out next weekend. Thanks for this one. Diane

  16. Faith says:

    Lovely use for gruyere, Joumana. Hubby and I don’t eat pork but I bet this would be equally fantastic with chicken!

  17. Lea Ann says:

    Fabulous recipe. Another bookmarked. As always, fabulous photos Joumana.

  18. Susan says:

    Oh my, this looks wonderful! A perfect winter dish.

  19. FOODESSA says:

    I have a drawer full of cheese waiting to be lulled into one of my favourites cuts of meat.
    Excellent and comforting dish. Did I mention, my love for potatoes ;o)

    Joumana…here’s wishing you and your loved ones the very best for 2011.

    Ciao for now,

  20. grace says:

    gruyere is the perfect choice! what a lovely way to enhance pork loin, joumana. 🙂

  21. Sandra says:

    I don’t eat pork so often but I will have to try this dish. It looks so good, and I thing that my family would be very pleased with cheese stuffing:))Beautiful photos!

  22. OysterCulture says:

    Oh my, that does look good. I haven’t made a stuffed pork tenderloin in some time. You have me inspired to start the new year with a bang.

  23. Sandra says:

    I just want to let you know that I tried this recipe…It is not exactly like yours since I used mozzarella, but either way it was very nice idea, and one tasty lunch!:))
    Thank you for sharing..also I had to mention your name on my blog!

  24. Dolly Serrano says:

    gruyere is the perfect choice! what a lovely way to enhance pork loin, joumana. 🙂

  25. domi says:

    Ce rôti est excellent et son visuel est super beau et très bien mis en valeur par tes superbes photos. La cuisson est magnifique ce qui dénote d’ une belle maîtrise culinaire. Bisous et passe une belle soirée

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