Spinach Stuffed Pork Tenderloin

Spinach Stuffed Pork Tenderloin

4.6 of 5 (23)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 328.9
  • Total Fat: 16.3 g
  • Cholesterol: 104.3 mg
  • Sodium: 563.9 mg
  • Total Carbs: 3.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 39.9 g

View full nutritional breakdown of Spinach Stuffed Pork Tenderloin calories by ingredient
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This dish looks fancy but cooks quickly! This dish looks fancy but cooks quickly!
Number of Servings: 4


    16 oz. pork tenderloin - trimmed, butterflied, and pounded to 1/4 inch
    4 cup fresh spinach, slightly packed
    1 clove garlic, minced
    1/2 cup onions, chopped fine
    3 slices provolone cheese
    1/2 tsp. salt - divided
    1/2 tsp. black pepper - divided
    1 tsp olive oil
    nonstick cooking spray


Preheat oven to 425 degrees.
Use a large saute pan. Spray with non-stick spray. Add 1 tsp olive oil, Add garlic and onions, saute until softened and then add spinach and saute until totally wilted. Removed from pan and drain if there is a lot of moisture
Lay out pork tenderloin, sprinkle with 1/2 of the salt and 1/2 of the pepper. Spread spinach mixture over tenderloin. Lay out cheese on spinach.
Roll up, starting a long side. Tie with kitchen string every 3 inches starting near each end. Sprinkle remaining 1/2 tsp of salt and pepper on roast.
Place in shallow roasting pan sprayed with non stick spray.
Place in oven and roast at 425 degrees for 25-30 minutes or until meat thermometer reads 160 degrees.
Remove from oven. Cover with aluminum foil and
let rest for 5-7 minutes.
Cut and serve.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    This was a great recipe. It turned out really nice. The pork actually stayed tender which is hard to accomplish. I used goat's cheese instead of provolone and it added a lot of flavour. I think it would work great stuffed in a chicken breast too. Yummy! Definitely a family favourite. - 11/23/09

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  • Incredible!
    1 of 1 people found this review helpful
    fantastic, i barbecued this. so good - 3/28/09

    Was this review helpful?   yes  No
  • Newer guidance for cooking pork says cooking it to 160 is too long and dries it out. This was the case here for sure. The recipe was pretty good and flavorful except for it being over cooked at that temperature. - 9/26/17

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  • One of my favorite recipes... I used feta cheese, lemon and a little coconut oil on top to cook in oven. Always turns out perfect.. - 11/27/16

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  • I used half a cup of bread stuffing instead of cheese. Took an extra 5 minutes to cook (total 30 minutes), but well worth the wait! - 11/17/16

    Was this review helpful?   yes  No
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