There’s something magical about cutting into a perfectly cooked pork tenderloin to reveal a spiral of savory stuffing hidden inside. This Mushroom and Fontina Stuffed Pork Tenderloin isn’t just dinner—it’s an experience that transforms an ordinary weeknight into something special. With earthy mushrooms, creamy fontina cheese, and aromatic herbs all wrapped in juicy pork, this dish strikes the perfect balance between impressive and approachable. The best part? Despite its show-stopping appearance, this recipe is surprisingly manageable for home cooks of any skill level.
I developed this recipe after years of experimenting with pork tenderloin, which I believe is one of the most underrated cuts of meat available. Lean yet tender, quick-cooking yet flavorful, it’s the perfect canvas for bold flavors. The combination of wild mushrooms and fontina creates a stuffing that’s rich without being overwhelming, allowing the pork’s natural flavors to shine through. Whether you’re hosting a dinner party or simply treating yourself to an elevated home-cooked meal, this stuffed tenderloin delivers restaurant-quality results with surprisingly little fuss.
Let’s talk about what makes this Mushroom and Fontina Stuffed Pork Tenderloin so special. The combination might sound fancy, but it’s actually inspired by classic flavor pairings that have stood the test of time. Mushrooms and pork have been companions on plates across many cuisines for centuries, with the umami-rich fungi complementing the subtle sweetness of pork perfectly. The addition of fontina cheese—with its nutty flavor and excellent melting properties—creates a creamy element that binds everything together while adding a touch of indulgence.
When selecting ingredients for this recipe, quality matters. Look for a pork tenderloin that’s pink and firm with a small amount of marbling. For the mushrooms, I recommend using a mix of varieties if possible—cremini provides a solid base flavor, while adding some shiitake or oyster mushrooms introduces more complex earthy notes. As for the fontina, authentic Italian Fontina Val d’Aosta offers the best flavor, but Danish fontina works wonderfully too and is often easier to find. Fresh herbs make a significant difference here, so try to avoid substituting dried herbs if possible.
Ingredients:
- 1 pork tenderloin (approximately 1.5 pounds)
- 8 oz mixed mushrooms (cremini, shiitake, oyster), finely chopped
- 2 tablespoons unsalted butter
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, finely chopped
- ¼ cup dry white wine (such as Sauvignon Blanc)
- 6 oz fontina cheese, shredded
- ¼ cup breadcrumbs (preferably panko)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Kitchen twine for tying
Instructions:
1. Preheat your oven to 375°F (190°C). Position a rack in the center of the oven.
2. Prepare the mushroom filling: Heat the butter in a large skillet over medium heat. Add the shallots and cook until translucent, about 2-3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Add the chopped mushrooms, thyme, and rosemary. Increase heat to medium-high and cook, stirring occasionally, until the mushrooms have released their moisture and it has evaporated, about 7-8 minutes.
3. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Cook until the wine has almost completely evaporated, about 2-3 minutes. Remove from heat and transfer to a bowl to cool for 10 minutes.
4. Once the mushroom mixture has cooled slightly, stir in the shredded fontina cheese and breadcrumbs. Season with a pinch of salt and pepper.
5. Butterfly the pork tenderloin: Place the tenderloin on a cutting board. Using a sharp knife, make a lengthwise cut down the center, stopping about ½ inch from cutting all the way through. Open the tenderloin like a book. Cover with plastic wrap and gently pound to an even thickness of about ½ inch using a meat mallet or heavy skillet.
6. Season the inside of the tenderloin with salt and pepper. Spread the mushroom and fontina mixture evenly over the flattened tenderloin, leaving about ½ inch border around the edges.
7. Starting with a long side, roll the tenderloin tightly, enclosing the filling. Secure with kitchen twine at 1-inch intervals.
8. Season the outside of the rolled tenderloin with the remaining salt and pepper. Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the tenderloin on all sides until golden brown, about 6-8 minutes total.
9. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until an instant-read thermometer inserted into the thickest part registers 145°F (63°C).
10. Remove from the oven and transfer the tenderloin to a cutting board. Tent loosely with foil and let rest for 10 minutes before removing the twine and slicing into medallions.
The most common challenge people face when making stuffed tenderloin is preventing the filling from leaking out during cooking. The key is threefold: don’t overfill, roll tightly, and secure well with kitchen twine. If you find the stuffing is still trying to escape, you can use toothpicks in addition to the twine to secure any particularly troublesome areas. Another tip is to make sure your filling isn’t too wet—which is why we cook off the moisture from the mushrooms and reduce the wine completely.
What I love about this recipe is its versatility. While the mushroom and fontina combination is a classic, you can easily customize the filling to suit your taste preferences or what you have on hand. Spinach and goat cheese make a wonderful alternative, as does a mixture of sundried tomatoes, basil, and mozzarella for an Italian-inspired version. You can also play with different herbs—sage works beautifully with pork, as does tarragon if you’re looking for a French twist.
When it comes to serving, this Mushroom and Fontina Stuffed Pork Tenderloin pairs wonderfully with a variety of sides. For a complete meal, I recommend roasted fingerling potatoes and a simple green vegetable like broccolini or asparagus. A light salad with a sharp vinaigrette also provides a nice contrast to the richness of the stuffed tenderloin. If you’re serving this for a special occasion, consider starting with a light appetizer like a seasonal soup or a small salad to avoid filling up your guests before the main event.
As for wine pairings, this dish works beautifully with medium-bodied reds that won’t overpower the delicate flavors of the pork and mushrooms. A Pinot Noir is my top choice, particularly one from Oregon or Burgundy, as its earthy notes complement the mushrooms perfectly. If you prefer white wine, the same Sauvignon Blanc you used in the recipe would work well, as would an unoaked or lightly oaked Chardonnay.
One final tip: this stuffed tenderloin actually makes fantastic leftovers. Slice it thinly and serve it cold on sandwiches with a bit of arugula and grainy mustard, or reheat it gently in a low oven covered with foil to prevent it from drying out. The flavors often develop even further overnight, making next-day servings sometimes even more delicious than the first!
Whether you’re cooking to impress guests or simply treating yourself to something special, this Mushroom and Fontina Stuffed Pork Tenderloin delivers restaurant-quality results from your home kitchen. The combination of juicy pork, savory mushrooms, and melted cheese creates a dish that looks as beautiful as it tastes. So tie on your apron, roll up your sleeves, and prepare to create a meal that will have everyone asking for seconds—and for your recipe.
