Best Spinach Stuffed Pork Tenderloin Recipes

SPINACH-STUFFED PORK TENDERLOIN

Steps:

• 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 thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.

HERB-CRUSTED, SPINACH & CHEESE STUFFED PORK TENDERLOIN

Steps:

• 1. Cook bacon until crisp. Once cooked & cool, chop finely.
• 2. Thaw and drain spinach.
• 3. In a medium metal bowl on very low heat, combine cream cheese, goat cheese, spinach, & bacon. The heat allows easier mixing.
• 4. Butterfly tenderloin(s).
• 5. Tenderize tenderloin with mallet.
• 6. Place stuffing in tenderloin & tie with kitchen twine.
• 7. Combine rub mixture ingredients and massage onto outside of tenderloin(s).
• 8. Roast tenderloin(s) at 475 deg F for 30 minutes.
• 9. Continue roasting at 400 deg F for 45-60 min or until pork reaches internal temp of 165 deg F.
• 10. Remove and let cool for 20 minutes while pork continues to cook.

SPINACH AND BASIL-STUFFED PORK TENDERLOIN

Steps:

• Heat oven to 375°F. In 8-inch skillet, heat 1 tablespoon oil over medium-high heat. Add 1 minced clove of garlic; cook and stir 30 to 60 seconds or until garlic is tender. Remove from heat. Stir in remaining stuffing ingredients.
• Butterfly each pork tenderloin by making lengthwise cut 3/4 of the way through, being careful not to cut tenderloin into 2 pieces. Open each tenderloin and lay flat. If desired, sprinkle cut sides of each with salt and pepper.
• Spread stuffing evenly over cut side of 1 tenderloin. Place second tenderloin, cut side down, over stuffing (to ensure even cooking, place wide end of 1 tenderloin at narrow end of the other). Tie at intervals with cotton string.
• In small bowl, mix 1 tablespoon oil, 1 minced clove of garlic and the fennel seed. Brush tenderloin with oil mixture; place on rack in shallow roasting pan.
• Bake uncovered 35 to 45 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center of pork reads 160°F. Remove string before cutting into slices.

STUFFED PORK TENDERLOIN - WITH SPINACH, PROSCIUTTO AND PROVOLONE

Steps:

• Cut the Tenderloin almost in half lengthwise and put between pieces of wax paper and pound out until it is larger and flatter. Season with Salt and Pepper then olive oil and minced garlic. Top with slices of prosciutto, overlap slightly if necesary. Top prosciutto with slices of provolone, and spinach then sun-dried tomatoes. Start at one long edge and roll up, tucking all the goodies inside, tie with cooking string. Brown in olive oil and put into oven - 350 degrees for about an hour and 15 minute.

SPINACH-STUFFED PORK TENDERLOIN

Steps:

• Cut a lengthwise slit down center of tenderloin to within 1/2 inches of bottom. Open tenderloin so lays flat, then on each half make another lengthwise slit down the center to within 1/2 inches of bottom. Cover with plastic wrap.
• Flatten to 1/4 inch thickness, remove wrap, sprinkle with 1/4 teaspoons each celery salt, garlic powder and pepper, then layer with cheese, spinach and ham. Press down gently.
• Roll up jelly-roll style, starting with a long side. Tie the roast at 1 1/2 in to 2 inches intervals with kitchen string. Sprinkle with remaining seasonings and place on a rack in a shallow baking pan.
• Bake uncovered, at 425°F for 25-30 minutes or until a meat thermometer reads 160°F Transfer to serving platter, and allow to stand for 10 minutes before removing strings and slicing.

PORK TENDERLOIN STUFFED WITH SPINACH AND BLUEBERRIES

Steps:

• Trim the tenderloin and remove a bit of the tail part where it is thinner. Cut the tenderloin in half. Butterfly each piece lengthwise about 1/2-inch, then do the same the opposite way. This will give you two flat pieces.
• Lay half the spinach on each piece of meat. Add half the hazelnuts,then half the blueberries to each piece; then split the cream cheese in two and with your hand; make flat discs to place on top of the ingredients. Then roll tenderloin back up nice and tight without losing any of the stuffing.
• Rub Dijon mustard on the outside; sprinkle with salt and pepper. In a frying pan, heat the olive oil and sear the tenderloins for two minutes on each side.
• Place on a baking sheet lined with parchment paper and bake in a preheated 350F oven for 20 minutes. Remove from oven and let rest for 10 minutes, cut 4 times on the bias and serve.
• This dish can be accompanied with a warmed blueberry jam.

SPINACH AND FETA STUFFED PORK TENDERLOIN

Steps:

• 1. Cook and drain spinach. Mix cooked spinach together with cheese, garlic, worcestershire sauce, salt and pepper. Mix all ingredients together and set aside.
• 2. Filet tenderloin and spread spinach mixture in the tenderloin.
• 3. Roll up tenderloin to enclose filling; wrap bacon around tenderloin.
• 4. Place in roasting pan and bake at 450 for 15 minutes. Reduce heat to 400 and bake until meat thermometer registers 160.

SPINACH STUFFED PORK TENDERLOIN

Steps:

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