Pork Tenderloin Stuffed with Spinach and Blueberries
Delight your taste buds with this elegant and unexpected fusion of flavors in our Pork Tenderloin Stuffed with Spinach and Blueberries. Perfect for a special dinner or an elevated weeknight meal, this recipe combines tender pork with a savory filling of sautéed spinach, tangy goat cheese, and juicy blueberries for a sweet, earthy contrast that will wow your guests. The tenderloin is butterflied, rolled with the vibrant filling, and tied securely before being seared to golden perfection and roasted with a drizzle of balsamic vinegar, enhancing its complex flavor. Simple kitchen techniques and wholesome ingredients transform this dish into a juicy, flavorful centerpiece. Serve sliced into medallions for stunning presentation—ideal for impressing at your next gathering!
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 2 cups fresh spinach
- 0.5 cup blueberries
- 2 oz goat cheese
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp thyme
- 1 tbsp balsamic vinegar
- 1 roll kitchen string
Instructions
Preheat your oven to 375°F (190°C).
Butterfly the pork tenderloin by slicing it lengthwise without cutting all the way through. Open the meat like a book and flatten it using a meat mallet until it is an even thickness.
Season both sides of the pork with salt, black pepper, and thyme, then set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
Add fresh spinach to the skillet and cook until wilted, approximately 2-3 minutes. Remove from heat and let cool slightly.
In a small bowl, combine the cooked spinach, blueberries, and goat cheese. Mix until evenly distributed.
Spread the spinach, blueberry, and goat cheese mixture over the flattened pork tenderloin, leaving about 1 inch of space along the edges.
Roll the pork tenderloin tightly from one end to the other, ensuring the filling stays inside. Secure the roll with kitchen string, tying it at 1-inch intervals.
Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, about 2-3 minutes per side.
Drizzle balsamic vinegar over the pork and transfer the skillet to the preheated oven.
Roast the pork tenderloin in the oven for 30-35 minutes, or until the internal temperature reads 145°F (63°C) on an instant-read thermometer.
Remove the skillet from the oven, cover the pork loosely with foil, and let rest for 5 minutes.
Slice the pork tenderloin into medallions and serve warm. Enjoy your flavorful dish!
Nutrition Facts
Calories |
271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 948 mg | 41% | |
| Total Carbohydrate | 4.2 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.2 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 549 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
