Spinach-Stuffed Pork Tenderloin Recipe
Spinach-Stuffed Pork Tenderloin Recipe photo by Taste of Home
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Spinach-Stuffed Pork Tenderloin Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 25 min. + standing
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + standing
MAKES: 4 servings


  • 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)

Nutritional Facts

1 each: 248 calories, 12g fat (6g saturated fat), 87mg cholesterol, 588mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 32g protein.


  1. 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.
  2. 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.
  3. 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.
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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BonTBird User ID: 6947038 39223
Reviewed Oct. 30, 2012

"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!"

swtlissdrmwvr User ID: 4026485 39339
Reviewed Apr. 6, 2010

"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."

Mrs_Lucci_N_FL User ID: 594513 33989
Reviewed Dec. 21, 2009

"I used Proscuitto instead of ham - and it was delish!"

kristyn0417 User ID: 2046028 93810
Reviewed Nov. 9, 2009

"This recipe was delicious and SO easy. It looks complicated and elegant but it was very simple. I served it with mashed baby reds."

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