Tapenade and Feta Stuffed Pork Tenderloin

This pork tenderloin may seem fancy, but it’s actually quick to prep and great for company, since the cook time is all hands-off in the oven while you hang out with guests or finish up the sides.  It has a briny, cheesy stuffing and a crisp breadcrumb topping.

Tapenade and Feta Stuffed Pork Tenderloin

4.08 from 14 votes
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Protein: Pork
Cut: Pork Tenderloin
Course: Brunch, Main Course
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 5 people



  • ¼ c pitted olive medley chopped
  • ¼ c crumbled feta cheese
  • 2 Tbsp capers
  • 2 Tbsp sun-dried tomatoes chopped

GF Breadcrumb Crust

  • 1 Tbsp parsley chopped
  • 1 egg beaten
  • 1/2 c gluten-free panko breadcrumbs


  • Preheat oven to 375°F.
  • Slice pork tenderloin from one end to the other, inserting the knife about ⅔ of the way in to create a pocket
  • Place pork on aluminum foil covered sheet pan.
  • Season pork lightly with salt and pepper.
  • Mix ingredients for stuffing together and press into pork evenly from end to end.
  • Mix ingredients for gf breadcrumb crust together and press onto pork, covering up the stuffing mix.
  • Bake for 25 minutes, or until thermometer inserted into thickest part of pork reads 145°F.
  • Rest for 5 minutes before slicing. Happy eating!
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Yankel Polak

Yankel Polak is the Head Chef at ButcherBox.