Spinach Stuffed Pork Tenderloin
Elevate your dinner table with this savory and sophisticated Spinach Stuffed Pork Tenderloin. Tender pork is butterflied, pounded to perfection, and filled with a creamy, flavorful mixture of fresh spinach, cream cheese, Parmesan, and zesty Italian seasoning. Carefully rolled and tied, this dish is seasoned with a hint of paprika for a smoky touch before being baked to juicy perfection. With just 20 minutes of prep time and an oven-to-table cook time of 35 minutes, this recipe is ideal for a quick yet elegant weeknight meal or a standout centerpiece for entertaining guests. Serve this juicy stuffed tenderloin sliced into medallions to showcase its stunning spiral of creamy spinach filling. Healthy, flavorful, and packed with protein, this recipe is a must-try for both comfort food lovers and dinner party hosts.
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Recipe Information
Ingredients
- 2 pieces (approximately 1 pound each) Pork tenderloin
- 6 cups Fresh spinach
- 2 tablespoons Olive oil
- 3 pieces (minced) Garlic cloves
- 4 ounces Cream cheese
- 1 cup Grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 roll Kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
Add the fresh spinach to the skillet and cook until wilted. Remove from heat, transfer the spinach to a bowl, and allow it to cool slightly.
Once cooled, mix the spinach with the cream cheese, grated Parmesan cheese, and Italian seasoning. Stir until well combined.
Carefully butterfly each pork tenderloin by slicing lengthwise down the center, being cautious not to cut all the way through. Open the tenderloin so it lays flat, creating a large surface area.
Place each butterflied tenderloin between two layers of plastic wrap. Use a meat mallet to gently pound the tenderloin until it is an even thickness, approximately 1/2 inch.
Spread the spinach mixture evenly over the surface of the tenderloins, leaving a small border around the edges.
Carefully roll each tenderloin lengthwise into a log, ensuring that the filling is enclosed. Use kitchen twine to secure the roll at regular intervals.
Rub the exterior of each rolled tenderloin with the remaining 1 tablespoon of olive oil. Season generously with salt, black pepper, and paprika.
Place the stuffed tenderloins seam-side down in an oven-safe baking dish or on a rimmed baking sheet.
Bake in the preheated oven for 30-35 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when checked with a meat thermometer.
Remove the tenderloins from the oven and let them rest for 5-10 minutes before slicing into medallions.
Serve warm and enjoy your Spinach Stuffed Pork Tenderloin!
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 811 mg | 270% | |
| Sodium | 7292 mg | 317% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 4.4 g | ||
| Protein | 267.4 g | 535% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1253 mg | 96% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4418 mg | 94% | |
*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.
