Gordon Ramsay Stuffed Pork Tenderloin Recipe

The first time I tried to make this, I treated pork tenderloin like a chicken breast—overstuffed it, rushed the sear, and ended up with cheese oozing out and dry meat. Rookie mistake. I didn’t respect how delicate this cut is or how Gordon balances fat, sweet, and sharp in one tight spiral. The turning point? I watched how he layers restraint into flavor—no overload, just contrast done precisely.

Here’s how to actually pull off Ramsay’s stuffed pork tenderloin—crispy skin, juicy center, and a sherry pan sauce that punches above its weight.

Why This Works (And Where Most Go Wrong)

What makes Gordon’s version different:
It’s built like a flavor equation—savory (pork), sharp (Manchego), sweet (membrillo), and herbal (sage). But it’s wrapped tight, not bursting at the seams. The skin crisps because it’s exposed, and the sauce isn’t just gravy—it’s a reduction made from everything you roasted.

Where people screw up:

• Overstuffing. Stuff too much cheese or quince, and it leaks, splits, or steams instead of roasting.
• Skipping the skin scoring. No cuts = rubbery skin.
• Rushing the rest. Slice too soon, and all the juice hits the board, not your plate.

Ingredients That Actually Matter

• 1kg pork loin joint (with skin) – Skin-on matters. It renders and crisps like crackling if prepped right.
• 175g Manchego cheese – Nutty, aged, slices well. Don’t sub with cheddar—it melts too aggressively.
• 150g membrillo (quince paste) – Sweet-tart, sliceable. You want blocks, not jam.
• 2 sprigs fresh sage – Adds aromatic depth. Dried won’t cut it here.
• Olive oil – Use it to crisp the skin and carry flavor into the roast.
• 1 head garlic (halved crosswise) – Roasts into mellow sweetness. Squish it into the sauce.
• 1 sprig thyme – Works with sage to perfume the tray.
• 200ml medium-dry sherry – This is the sauce backbone. Don’t swap for vinegar or wine unless you’ve tested it.
• Sea salt & black pepper – Crucial at every layer.

How To Make Gordon Ramsay Stuffed Pork Tenderloin

Preheat the oven to 220°C (428°F). You need high heat to blister the skin up front.

Butterfly the pork. Lay it skin-side down. Slice lengthwise into the thickest part, going about ¾ through, and open it like a book. You want a flat, even surface—not a deep pocket.

Season inside generously. Salt, pepper. Don’t hold back—it’s your only shot to flavor the center.

Layer the stuffing. Arrange Manchego slices and thin slices of membrillo down the center. Strip the leaves from one sage sprig and scatter them over.

Roll and tie. Roll it tight, skin side out. Use butcher’s twine to tie it every 3cm. This keeps the filling in, the shape tight, and the skin exposed.

Prep the tray. Place garlic halves, thyme, and remaining sage in a roasting tray. Set the pork on top, drizzle with olive oil, and season the skin well with salt.

Roast hot, then drop. Roast at 220°C (428°F) for 20 minutes to crisp the skin. Then lower to 180°C (356°F) and roast another 50 minutes until internal temp hits 65°C (149°F). Let rest for 15 minutes.

Make the sauce. Place the roasting tray over medium heat on the hob. Add sherry, bring to a boil, and scrape up all the fond. Squeeze the garlic cloves into the liquid, remove herbs, and reduce slightly. Add resting juices from the pork.

Slice thick. Cut through the ties and slice into 1.5–2cm rounds. Spoon over sauce.

What Gordon Ramsay Says About This Dish

“You want that balance—rich pork, sharp cheese, and that lovely sweet quince. And don’t waste the tray—it’s liquid gold.”

Translation: The contrast makes it work, and the sauce is mandatory.

“Crispy skin is not optional. Score it, season it, and start hot.”

That top blast of heat matters. It’s not about temperature—it’s about texture.

“You rest meat because you care about flavor.”

Resting is flavor insurance. The better the rest, the juicier the slice.

What I Got Wrong (And How I Fixed It)

• Stuffed too much. First test, I crammed in too much cheese and membrillo. It leaked and tore open. Solution: thinner slices, less volume, tighter roll.
• Didn’t score deep enough. Shallow scoring barely crisped. On retry, I used a box cutter and cut down through the fat without hitting meat. Way better crackle.
• Pan sauce was bland. I didn’t boil it hard enough at first. Now I always reduce the sherry hard and stir in the garlic like paste.

Variations That Actually Hold Up

• Swap the cheese: If you must, go for aged Comté or aged Gouda. Don’t use mozzarella or brie.
• Use pancetta instead of skin: If your pork is skinless, wrap the whole tenderloin in pancetta to mimic the crispy fat layer.
• Change the sauce: You can use Marsala or a dry white wine—but you’ll need to balance it with a touch of honey or stock.

Pro Tips That Change the Game

• Use kitchen twine, not toothpicks. Twine keeps the roast tight and even. Toothpicks tear the meat.
• Dry the skin overnight in the fridge if you can. Like duck—dry skin = crispy results.
• Use a probe thermometer. You want 65°C internal temp before resting. Any higher, and you’re drying it out.
• Rest meat on a rack or warm plate. Not directly on the counter—it steams itself and loses crisp.

Storage + Leftover Moves

• Fridge: Store wrapped slices in an airtight container for up to 3 days.
• Freezer: Wrap tightly in foil or plastic, then bag. Freeze up to 3 months.
• Reheat: Slice and gently reheat covered in a pan with a splash of broth or water. Low heat. Avoid microwaves—they kill the texture.
• Leftover moves: Chop and toss in risotto, or layer into a crusty sandwich with mustard and arugula.

FAQs

Q: Can I use pork tenderloin instead of loin?
A: Technically yes, but it’s smaller, leaner, and won’t have skin. You’ll need pancetta or prosciutto to mimic the fat cap.

Q: Why is the skin not crispy?
A: You didn’t score deep enough, didn’t dry it, or skipped the high-heat start. Fix all three.

Q: What herbs does Gordon use in this?
A: Sage and thyme—both fresh. No substitutions if you want that classic aromatic profile.

Q: Can I prep this ahead?
A: Yes—stuff, roll, and tie the night before. Just pull it out 30 minutes before roasting to come to room temp.

Try More Recipes:

• Gordon Ramsay Pork Tenderloin Recipe
• Gordon Ramsay Sticky Pork Ribs Recipe 
• Gordon Ramsay Pork Wellington Recipe