Spinach-Stuffed Pork Tenderloin

Pork tenderloin is one cut of meat that requires little effort to make it delicious. However, people often confuse pork tenderloin with its larger and usually less expensive cousin, the pork loin. While the two cuts of meat sound similar enough for them to be interchangeable, it’s important to know the differences between the loin and tenderloin. While both can be delicious, the tenderloin is, well…more tender and the star ingredient of this recipe. Along with the addition of spinach, cheese and ham baked directly into the meat, the flavor and juiciness of the tenderloin are elevated to heights you didn’t think achievable. At least, not as easily as this.

Ingredients for Spinach-Stuffed Pork Tenderloin

• Pork tenderloin: When selecting a pork tenderloin, choose one that has even marbling running through the meat for maximum flavor and tenderness.
• Celery salt: A blend of salt and ground celery seeds adds sodium plus an additional tanginess that enhances the flavor of the pork.
• Garlic powder: Unlike most dried herbs and spices, garlic powder is generally more subtle than its fresh counterpart. Garlic powder does most of its work by balancing flavors and enhancing the taste of the other ingredients.
• Cheese: Provolone cheese is one of the best melting cheeses. Itis an Italian aged cow’s milk cheese that’s slightly sharper and more buttery than its mozzarella paisan.
• Spinach: Fresh spinach will cook in the pork’s juices and bring a colorful, fresh taste to balance the salty pork.
• Ham: A couple of slices of deli ham get wrapped into the tenderloin along with the spinach for additional smokey, salty flavor.
• Kitchen string: To tie the spinach-stuffed pork tenderloin together for cooking.

Directions

Step 1: Flatten and stuff the tenderloin

Remove the pork from the package and pat dry with paper towels. Using a sharp knife, cut a slit down the length of the tenderloin, 1/2-inches from the bottom so it “butterflies” and lies flat. Repeat the same cut lengthwise down each half of the butterflied loin, taking care to not slice all the way through.  Cover the meat with plastic wrap and pound it flat with a mallet or by pressing down with a plate or cutting board until it reaches 1/4-in. thickness. Remove the plastic wrap and season the meat with celery salt, garlic powder and pepper. Layer the seasoned pork with the cheese, fresh spinach and the ham.

Step 2: Roll it up

Preheat the oven to 425°F and gently pat the pork loin ingredients down to ensure they adhere together. Starting at one of the long sides, roll the meat and keep it tight. Using the kitchen string, tie the stuffed tenderloin at 1-1/2 to 2 inch intervals. Sprinkle with celery salt, garlic powder and pepper and place on a rack and into a shallow baking pan.

Step 3: Bake

Place the stuffed tenderloin into the oven and bake for 25 to 30 minutes or until it reaches an internal temperature of 160º. Remove the meat from the oven and transfer to a cutting board. Let the tenderloin rest for ten minutes before slicing to allow the juices to reabsorb into the meat. Slice the spinach-stuffed pork and place it on a serving platter. Prepare yourself for compliments.

Recipe Variations

• Use a different filling: To change the flavor profile try stuffing the tenderloin with apples and walnuts or mushrooms and wild rice. Use your imagination and make it unique. The options are virtually limitless.
• Make it Greek: Substitute feta cheese for the provolone and add some dried dill weed and a squeeze of lemon juice to bring a little of the Mediterranean to this dish.
• Make it Mexican: For a warm and spicy alternative, add roasted chilies to the spinach filling and drizzle the stuffed tenderloin with a homemade mole poblano sauce.

How to Store Spinach-Stuffed Pork Tenderloin

Once cooled, stuffed pork tenderloin can be stored in an airtight container in the refrigerator for up to three days. To reheat, warm the leftovers in a 350° oven until heated through.

Can you freeze spinach-stuffed pork tenderloin?

You can. Simply wrap the cooled leftovers in plastic wrap and store in an zipper freezer bag for up to three months.

Spinach-Stuffed Pork Tenderloin Tips

Can I cook this pork tenderloin to medium?

You definitely can. The USDA recommends cooking pork to a minimum internal temperature of 145°. At this temperature, the pork is on the lower end of medium. The 160° temperature called for in the recipes assumes a desired doneness of medium-well.

Can I put this on the smoker?

Yes. However, pork tenderloin is a very lean piece of meat so it will cook much faster than a fattier piece of meat. It benefits from low and slow cooking. That said, a smoker it will still add a grilled smokiness giving this dish an additional flavor profile.

What can I serve with stuffed pork tenderloin with spinach?

Because this pork is combined with ham, it has a saltiness that is best combined with roasted vegetables or a leafy green salad.