Fontina-Stuffed Pork Tenderloin

Tender, juicy pork tenderloins are filled with a rich fontina cheese and bread crumb stuffing that's sure to be a hit with the whole family at dinner. Recipe provided courtesy of Wisconsin Cheese.

Fontina-Stuffed Pork Tenderloin

  • 2 pork tenderloins
  • to season Salt and pepper
  • 3/4 C. minced fresh parsley
  • 1 large egg
  • 4 Tbsp. butter, cubed and divided
  • 1/2 C. chopped onion
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. lemon juice
  • 1 C. soft bread crumbs
  • 1 1/2 C. BelGioioso Fontina cheese, shredded

Fontina Cheese Sauce

  • 2 Tbsp. butter, cubed
  • 3 garlic cloves, minced
  • 2 Tbsp. all-purpose flour
  • 1/2 C. dry white wine
  • 2 Tbsp. lemon juice
  • 1 1/2 C. chicken broth
  • 1/2 C. BelGioioso Fontina cheese, finely shredded
  • to season Salt and pepper
Fontina-Stuffed Pork Tenderloin
Total Time: 50 mins.


Servings: 4-6


  1. Heat oven to 350°F. 

  2. 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. 

  3. 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. 

  4. 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. 

  5. 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. 

  6. Place tenderloins on a greased 15 x 10-inch baking pan. Bake for 40-50 minutes or until a thermometer inserted in 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

  1. 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. 

  2. 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. 

  3. Remove from the heat. Gradually stir in fontina until melted. Season with salt and pepper. Serve tenderloins with sauce.