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Fontina Stuffed Pork Tenderloins
Caraluzzi's Recipes

Fontina-Stuffed Pork Tenderloins

4.34 from 3 votes
Total Time 50 minutes
Servings 6


  • 2 pork tenderloins about 1 pound each
  • Salt and pepper
  • 3/4 cup minced fresh parsley
  • 1 large egg
  • 4 Tablespoons butter cubed and divided
  • 1/2 cup chopped onion
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon lemon juice
  • 1 cup soft bread crumbs
  • 6 ounces BelGioioso Fontina cheese shredded (1 1/2 cups)

Fontina Cheese Sauce:

  • 2 Tablespoons butter cubed
  • 3 garlic cloves minced
  • 2 Tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 2 Tablespoons lemon juice
  • 1 1/2 cups chicken broth
  • 2 ounces BelGioioso Fontina cheese shredded (1/2 cup)
  • Salt and pepper


  • Heat oven to 350°F.
  • Cut one pork tenderloin lengthwise about three-fourths of the way through to within 1/2 inch of the edge. Open tenderloin to lie flat. Cover with plastic wrap. Flatten tenderloin to 1/4-inch thickness; remove plastic wrap. Season salt and pepper. Repeat step with remaining tenderloin.
  • Combine parsley and egg in a bowl. Melt 2 tablespoons butter in a large skillet over medium heat. Add onion; cook and stir for 4-5 minutes or until tender. Add Dijon mustard and lemon juice; cook and stir for 1 minute. Stir in bread crumbs; season with salt and pepper. Add to parsley mixture; toss to coat.
  • Top each tenderloin with half of the fontina and parsley mixture to within 1/2 inch of edges. Roll up each tenderloin, jelly-roll style, starting with the long side. Secure with twine.
  • Melt remaining butter in a large, heavy skillet over medium heat. Add one tenderloin; cook for 2-3 minutes on each side or until lightly browned. Repeat with remaining tenderloin.
  • Place tenderloins on a greased 15 x 10-inch baking pan. Bake for 25-40 minutes or until a thermometer inserted into meat reads 145°F. Transfer tenderloins to a cutting board; tent with aluminum foil. Let rest for 10 minutes. Discard twine. Cut into 1/2-inch slices.

Fontina Cheese Sauce:

  • Meanwhile, melt butter in the same skillet over medium-low heat. Add garlic; cook and stir for 1 minute. Stir in flour until light brown. Gradually stir in wine and lemon juice. Bring to a boil, stirring to loosen any browned bits from bottom of pan.
  • Reduce heat to medium-low. Gradually add chicken broth. Bring to a boil, stirring frequently. Reduce heat to medium-low. Simmer, uncovered, for 5-6 minutes or until sauce is thickened, stirring frequently.
  • Remove from the heat. Gradually stir in fontina until melted. Season with salt and pepper. Serve sauce with tenderloins.


Recipe courtesy of Wisconsin Cheese.