Recipe Share: Dijon Glazed Pork Tenderloin with Herb Stuffing

I’ve had several parents on the playground ask to share some of the recipes I feature on my Facebook or Instagram page. This makes me so happy.

So, I'm going to start sharing some dinner recipes – some old, some experiments – but only the good ones will make the blog.

Note, my cooking FAR outweighs my photography skills. Let’s just say, I wouldn’t post a recipe if it wasn’t absolutely delicious, but for now the photos may not do the recipe justice. 

Regardless, I'm happy to share some recipes with my fellow playground parents. 

So here’s one I created tonight. It was a hit! I do a lot of pork tenderloin. It’s an inexpensive, low-fat, quick-cook cut of meat. When treated right, it also absorbs flavors well. But marinating and grilling has gotten boring for me.

So, tonight I stuffed it. Here’s the recipe:

Dijon Glazed Pork Tenderloin with Herb Stuffing (serves four)


One 1.5 lb pork tenderloin

¼ cup yellow onion, diced

3 garlic cloves, minced

3 T pancetta, chopped

¼ cup chopped parsley, chopped

¼ parmesan cheese, grated

¼ cup Italian bread crumbs

2 T Extra Virgin Olive Oil

1 cup white wine (the rest is yours!)

¼ cup Dijon mustard

Salt and Pepper


Preheat oven to 350 degrees. 

Add 2 T olive oil to pan and heat on medium high for one minute. Add pancetta, onions and garlic to oil, a pinche of salt and pepper, and saute until onion is translucent. (Pancetta does not have to be crispy). Set aside in small bowl and let cool slightly. 

When onion and pancetta mixture is slightly cooled, add Parmesan cheese, bread crumbs and parsley and stir with a fork until all the ingredients are mixed well together. This is your herb mixture. 

Meanwhile, take pork tenderloin and slice it through the middle about 3/4 through or “butterfly”. Spread it open and lay flat.

Cut five strips of cooking twine, lay them out across a cutting board, approximately two inches apart. Transfer butterflied pork tenderloin on top of twine.


Transfer herb mixture to center of butterflied pork tenderloin. Press mixture into center of pork with hands so that herb mixture is evenly distributed across the center of the pork tenderloin. Fold tenderloin together and truss tightly with cooking twine. Cut excess twine off.

Transfer tenderloin to a roasting pan (or baking dish) with tie-side down. Spread 1/4 cup Dijon mustard over the top, drizzle with olive oil and coat with a dusting of fresh-cracked pepper.

Add one cup of white wine to roasting pan. Place in center rack of preheated oven and cook for 35-45 minutes, or until pork registers at internal temperature of 145 degrees. Before removing from the oven, switch oven to high broil for five minutes. This will allow the Dijon glazed top to caramelize a bit, creating a slight crust over the tenderloin. 

Remove tenderloin from oven to cutting board. Let it rest for 7-10 minutes. Cut twine away (be sure to get all of it), then slice in one-inch filet.


Best served with roasted vegetable and/or potatoes.