Spinach & Artichoke Stuffed Pork Loin


3.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 234.8
  • Total Fat: 7.9 g
  • Cholesterol: 99.1 mg
  • Sodium: 107.8 mg
  • Total Carbs: 2.9 g
  • Dietary Fiber: 0.4 g
  • Protein: 35.7 g

View full nutritional breakdown of Spinach & Artichoke Stuffed Pork Loin calories by ingredient
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Number of Servings: 8


    2 lbs. Extra Lean Pork Tenderloin
    1 C. Part-skim Ricotta Cheese
    1 Tsp. Dried Basil
    5.5 oz. Artichoke hearts in Water (not marinated)
    1 Bag Baby Spinach, Chopped (Yeilds 2 C.)
    Salt & Pepper


Preheat oven to 400 degrees.

Butterfly-cut the port tenderloin.

Chop up the Baby Spinach and Artichokes and mix together with Ricotta and Basil.

Spread the mixture on the inside of the porkloin and tie together in at least 6 places.

Brush outside with a little Oilive Oil, Salt and Pepper.

Bake for 25 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user DONNAINHOUSTON.


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Member Ratings For This Recipe

  • The boys really enjoyed this recipe. I am actually thinking about using the "stuffing" for chicken too ;) - 12/13/11

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  • This was pretty good, but I think I'm going to replace the ricotta with fat free cream cheese, and maybe add some cayenne pepper for kick. - 7/19/09

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