If you're looking for a dinner that feels a little fancy without being fussy, Hasselback Pork Tenderloin is the perfect choice. Juicy pork tenderloin is sliced hasselback-style, stuffed with savory peppers and onions, and topped with melty cheese for a meal that looks impressive but is surprisingly easy to make. It's packed with flavor, bakes quickly, and turns an ordinary weeknight into something special.
Why You'll Love This Recipe
This recipe checks all the boxes when you want something flavorful, comforting, and beautiful enough to serve guests. It's the kind of dish that looks like you spent hours in the kitchen, even though it comes together with simple steps.
Simple ingredients - Everything in this recipe is easy to find and full of bold flavor.
Easy to make - Once the pork is seasoned and sliced, the rest is just stuffing, baking, and letting the oven do the work. And with a large iron skillet, you'll use just one pan!
Incredibly flavorful - The fennel, garlic, Italian seasoning, and red pepper flakes infuse the pork with amazing flavor, while the peppers, onions, and cheese take it over the top.
Impressive dinner - The hasselback slices and cheesy filling make this dish look restaurant-worthy with very little effort.
Ingredients and Their Part in the Recipe
Each ingredient adds something special, creating layers of flavor and texture in every bite. Here's what you'll need:
- Fennel seeds - Add a warm, slightly sweet flavor that pairs beautifully with pork.
- Red pepper flakes - Bring a subtle kick of heat.
- Garlic powder - Adds savory depth.
- Italian seasoning - Brings classic herb flavor.
- Kosher salt - Enhances all the flavors.
- Pork tenderloins - Tender, lean cuts that cook quickly and stay juicy.
- Olive oil - Used for sautéing the vegetables and adding richness.
- Onion - Softens and sweetens as it cooks.
- Bell peppers - Add color, sweetness, and texture.
- White wine vinegar or rice wine vinegar - Brightens the vegetable filling.
- Monterey Jack or mozzarella cheese - Melts beautifully and adds creamy richness.
- Fresh parsley - Adds color and freshness at the end.
How to Make Hasselback Pork Tenderloin
This dish comes together in stages, but each step is simple and well worth it. Here's what to do:
- In a small bowl, mix ground fennel seeds, crushed red pepper flakes, 1 tablespoon kosher salt, garlic powder and Italian seasoning together.
- Cut your tenderloins into halves or thirds depending on the size of your tenderloins or your family's appetite. Each section is one serving. Rub the spice mixture over the pork, rubbing it in with your fingers. Let sit at room temperature for 1 hour to absorb all the flavors.
- White the tenderloins are marinating, heat the oil in a large iron skillet. Add the sliced onions and peppers and cook until they begin to soften, about 7 minutes. They should start to brown slightly as they caramelize.
- Toss with rice wine vinegar and the remaining teaspoon of salt. Let cool slightly so you they are easy to handle.
- Once the tenderloins have marinated for 1 hour, cut them crosswise into ¾" wide slices. DO NOT CUT ALL THE WAY THROUGH!
- Stuff each slit with the cooked peppers and onions. You will have some left over.
- Place the pork tenderloins back into your iron skillet if it is large enough or use a cookie sheet lined with parchment paper. Surround the pork with the extra peppers and onions.
- Roast 20 minutes at 400 degrees.
- Top with shredded cheese.
- Return to the oven to bake until the cheese has melted, about 5 minutes.
Let the pork rest for 10 minutes then serve with a side of Spanish rice or make it more fun and let everyone wrap their portion in small tortillas for a fajita-style dinner. Enjoy!
Recipe Variations to Make It Your Own
This recipe is easy to customize depending on what flavors you love or what you have on hand.
- Swap Monterey Jack or mozzarella with provolone, fontina, or pepper jack for a different cheese flavor.
- Add sliced mushrooms to the pepper and onion mixture for extra earthiness.
- Use sweet peppers if you prefer less heat, add in some green bell pepper for an earthier flavor, or add more red pepper flakes for a spicier version.
- Try rosemary or thyme in place of Italian seasoning for a different herb profile.
- Add a drizzle of balsamic glaze after baking for a touch of sweetness.
How to Store, Freeze, and Reheat Leftovers
Store leftover pork tenderloin in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop, making leftovers just as delicious.
To freeze, let the pork cool completely, then wrap it tightly or store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently in the oven at 325°F until warmed through, or microwave in short intervals to avoid drying out the pork.
More Pork Tenderloin Recipes
Pork tenderloin is incredibly versatile and works well with so many cooking methods. Here are more delicious ways to enjoy it.
Air Fryer Pork Tenderloin is juicy, flavorful, and ready in no time.
Baked Bacon-Wrapped Pork Tenderloin combines tender pork with crispy bacon for an easy sheetpan meal.
Grilled Tex-Mex Pork Tenderloin is bold, smoky, and topped with fresh salsa.
Instant Pot Honey Garlic Pork Tenderloin delivers sweet and savory flavor with minimal effort.
Pork Tenderloin Stir Fry is quick, flavorful, and perfect for busy nights.
Find lots of easy recipes for pork right here on 2CM!
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Ingredients
- 2 Tablespoons fennel seeds, coarsely ground
- 1 teaspoon red pepper flakes, chopped fine
- 1 Tablespoon garlic powder
- 1 Tablespoon Italian seasoning
- 1 ⅓ Tablespoons kosher salt, divided
- 2 pork tenderloins about 1 pound each (1-½ lbs each would serve 6)
- 3 Tablespoons olive oil
- 1 large onion quartered and sliced thinly
- 2 medium bell peppers, any color or mixed quartered and sliced thinly
- 1 Tablespoon rice wine vinegar or white wine vinegar
- 4 ounces Monterey jack cheese or mozzarella cheese, shredded
- Garnish: chopped fresh parsley
Instructions
- In a small bowl, mix the ground fennel seeds, red pepper flakes, Italian seasoning, garlic powder, and 1 tablespoon salt.
- Cut each tenderloin either in thirds or in half crosswise depending on the size of your tenderloin. Each section will be a serving. Using your fingers, rub the spice mixture all over the pork. Let it marinate, uncovered, at room temperature for 1 hour.
- Preheat the oven to 400° F. Line a baking sheet with sides with parchment paper.
- Heat oil in a large cast iron skillet over medium high heat. Sauté the onions and peppers, stirring occasionally, for about 7 minutes. You want them to soften slightly and for the onions to start to turn a light golden color.
- Once softened, stir in the vinegar and remaining 1 teaspoon salt. Let the mixture sit until it cools slightly.
- To assemble, take each section of the pork tenderloins and make a deep cut every ¾" but DO NOT cut all the way through.
- Stuff each section with the cooled pepper and onion mixture, stuffing in as much as possible.
- Place the tenderloins on the prepared baking sheet. Place the remaining vegetables around each tenderloin.NOTE: If your iron skillet is large enough to accommodate all the pork tenderloins, return them to the skillet and surround them with the remaining vegetables.
- Place the baking sheet or iron skillet in the preheated oven and cook for 20 minutes or until the tenderloin reaches 145° F.
- Remove the pork from the oven and sprinkle the cheese over the top of each tenderloin. Return to the oven and cook for 5 minutes, or until the cheese has melted.
- Let the meat rest for 10 minutes before serving. Garnish with parsley.
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