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Spinach-Stuffed Pork Tenderloin Recipe

Spinach-Stuffed Pork Tenderloin Recipe

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 YIELD:4 servings

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

  • 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.

Nutritional Facts

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.

Wine Pairings

Medium-Bodied White Wine

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