How Long to Cook Butterflied Pork Tenderloin in the Oven for Perfectly Juicy Results

Butterflying pork tenderloin is a great technique that allows you to stuff and roll the tenderloin for added flavor. But to get the best results, it’s important to know how long to cook a butterflied pork tenderloin in the oven. Undercook it and the pork will be tough and dry. Go too long and you’ll end up with an overcooked hockey puck. Follow this guide for timing and tips to cook butterflied pork tenderloin to juicy perfection every time.

What is Butterflied Pork Tenderloin?

Butterflying refers to a method of cutting meat horizontally without fully separating the halves. For pork tenderloin, this involves slicing the tenderloin lengthwise down the center but leaving the halves connected along one long edge.

This allows the tenderloin to be opened up like a book. A stuffing can then be added in the center before rolling it back up and tying into a log shape. Common stuffings include spinach sun-dried tomatoes cheese, pesto, or apples and sage.

Butterflying transforms a small tenderloin into a larger rolled roast that cooks more evenly. It also adds more surface area for seasoning and creates built-in flavorful filling.

How Long to Cook Butterflied Tenderloin

The oven time for butterflied pork tenderloin depends on a few factors

Thickness

If the tenderloin is pounded thinner to about 1/2-inch thickness before stuffing, it will cook faster than a 1-inch thick roast. Thinner cuts need less time to cook through.

Stuffing Ingredients

Ingredients like raw spinach or pineapple will add moisture and require more cooking time than drier stuffings like breadcrumbs or cheese.

Final Roast Size

Small 1-pound tenderloins will bake faster than larger 2-3 pound roasts.

Oven Temperature

Higher heat around 425°F reduces cooking time compared to lower 325°F temps. But too high can dry out the exterior.

Taking these factors into account, here are general guidelines:

• Stuffed tenderloin rolled to 1-inch thickness:

  • 325°F oven: 45-60 minutes
  • 350°F oven: 35-45 minutes
  • 375-400°F oven: 30-40 minutes

• Stuffed tenderloin pounded to 1/2-inch:

  • 325°F oven: 30-40 minutes
  • 350°F oven: 25-35 minutes
  • 375-400°F oven: 20-30 minutes

Always use a meat thermometer to confirm the internal temperature reaches 145°F. Let rest 5 minutes before slicing.

Step-by-Step Guide

Follow these simple steps for perfectly cooked stuffed tenderloin:

1. Butterfly and Pound the Meat

• Place the pork tenderloin on a cutting board. Slice it horizontally down the center, stopping about 1-inch from the edge.
• Open up the meat like a book. Cover with plastic wrap and use a meat mallet to gently pound to the desired thickness, usually 1/2 to 1-inch.

2. Add Filling and Roll Up

• Spread the filling evenly over the inside surface, leaving a 1/2-inch border.
• Roll the tenderloin up tightly to enclose the filling.
• Tie at 1-2 inch intervals with kitchen string to secure the shape.

3. Brown the Pork

• Season the rolled tenderloin with salt and pepper.
• Heat oil in a skillet over medium-high heat.
• Brown the pork on all sides until a nice golden crust forms, about 2 minutes per side.

4. Roast in the Oven

• Place the seared tenderloin in a baking dish and roast in the preheated oven.
• Cook according to the times listed above until the internal temperature reaches 145°F.

5. Rest, Slice and Serve

• Once cooked, remove from oven and let rest for 5-10 minutes before slicing into rounds.
• The filling will be exposed on the cross sections for a beautiful presentation.

Tips for Juicy, Flavorful Pork

Here are some useful tips to ensure tender, mouthwatering results:

• Truss the rolled roast tightly and evenly to maintain its shape.

• Generously season under the skin and filling before rolling.

• Brown on all sides to enhance flavor and moisture retention.

• Brush with oil or melted butter before roasting for added moisture and browning.

• Use a meat thermometer to avoid overcooking the lean meat.

• Let rest before slicing to allow juices time to redistribute.

• Slice across the grain for most tenderness.

• Add fresh herbs or zest to the stuffing for brightness and flavor.

Sample Stuffed Pork Tenderloin Recipe

Here is a sample oven-roasted recipe to try that uses classic spinach, sun-dried tomato and feta filling:

Ingredients:

• 2 tbsp olive oil
• 2 pork tenderloins (1-1.5 lbs each)
• 1⁄4 cup sun-dried tomatoes in oil, drained and chopped
• 1 10-ounce package frozen spinach, thawed and squeezed dry
• 1⁄2 cup crumbled feta cheese
• 1⁄4 cup fresh breadcrumbs
• 2 cloves garlic, minced
• 1 tbsp fresh oregano, chopped
• Salt and pepper

Instructions:

1. Butterfly tenderloins and pound to 1⁄2-inch thickness.

2. Heat 1 tbsp oil in skillet over medium-high heat. Brown tenderloins 2 minutes per side.

3. Mix filling ingredients in a bowl. Spread over opened tenderloins. Roll up and tie with string.

4. Place in baking dish. Brush with remaining 1 tbsp oil.

5. Roast at 375°F for 25-35 minutes until internal temperature reaches 145°F.

6. Let rest 5 minutes before removing string and slicing.

Butterflying pork tenderloin allows you to add flavor and transform a simple roast into an impressive stuffed centerpiece. Just be sure to follow the oven times in this guide to end up with a tender, juicy interior bursting with delicious filling in every slice.