Spinach Stuffed Pork Tenderloin

Spinach Stuffed Pork Tenderloin

4.6 of 5 (20)
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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

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  • The taste was really good but I didn't appreciate that they said the prep and cooking time was so short. If I had a sSioux chef to cut the onions and garlic and do all the side work maybe the prep would only take 10 minutes but it was really 30 minutes. And the cooking time was more like 40 min. - 4/8/15

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  • Didn't have any cheese, so I added some chopped mushrooms to the spinach sautee and put a thin line of whole cranberry sauce in the middle before rolling. Easier than I thought it would be, I never tried butterflying and pounding. Will definitely make again! - 6/29/14

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  • This was really delicious and a nice combination of flavours. Pork was really tender and tasty. I used mature white cheddar and parmesan instead of provolone and it really gave a nice flavour. - 4/23/13

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