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Spinach-Stuffed Pork Tenderloin

 Spinach-Stuffed Pork Tenderloin
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
4 ServingsPrep: 15 min. Bake: 25 min. + standing


  • 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)


  • 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

2 of 2

Spinach-Stuffed Pork Tenderloin (continued)

Directions (continued)

  • 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: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer