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Spinach-Stuffed Pork Tenderloin Recipe

Spinach-Stuffed Pork Tenderloin Recipe photo by Taste of Home

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Here's my favorite roast recipe, complete with an easy lesson on how to butterfly and stuff the meat with mouthwatering filling. Just follow the directions and refer to the how-to-photos.—Taste of Home Test Kitchen

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Spinach-Stuffed Pork Tenderloin Recipe

Prep: 15 min. Bake: 25 min. + standing

Yield: 4 Servings

15 25 40

Ingredients

1 pork tenderloin (about 1 pound)
1/2 teaspoon celery salt, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon pepper, divided
4 slices provolone cheese
2 cups fresh spinach
2 thin slices deli ham (1/2 ounce each)

Directions

Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently.
Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan.
Bake, uncovered, at 425° for 25-30 minutes or until a meat thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing. Yield: 4 servings.

Nutritional Analysis: 1 serving equals 248 calories, 12 g fat (6 g saturated fat), 87 mg cholesterol, 588 mg sodium, 2 g carbohydrate, 1 g fiber, 32 g protein.

Originally published as Spinach-Stuffed Pork Tenderloin in Country Woman November/December 2001, p24

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Spinach-Stuffed Pork Tenderloin

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Reviewed on Oct. 30, 2012 by BonTBird

Typically I make a recipe as is, BUT I only had what I had and this goes to show how versatile this recipe can be: In place of spinach, I used kale and arugula; In place of ham, I used prosciutto; In place of provolone, I used goat cheese and smoked gouda (yes I know, but those are my staple cheeses and typically all I have); and in place of the seasonings, I used pesto (spread it on in a THIN layer before adding everything else). Oh My Goodness, Amazing! Plus, I brushed it with white truffle oil (again, all I had - weird, I know) and seasoned with sea salt and pepper (surprise! Normality...) before baking. Times and temp were perfect. Bravo!

Reviewed on Apr. 06, 2010 by swtlissdrmwvr

This recipe was super easy to make. I was worried about the tenderness and moistness of the pork because it wasnt covered, and was scared it would dry out. BOY WAS I WRONG! Tender, juicy, and wonderful flavor! My daughter and even my husband are very picky eaters (i dont how i survive because i love all foods! lol) and BOTH of them loved this.