Spiral Stuffed Pork Tenderloin
Elevate your dinner table with this Spiral Stuffed Pork Tenderloin, a show-stopping centerpiece that combines tender pork with a savory, colorful stuffing. Each slice reveals a stunning swirl of baby spinach, tangy sun-dried tomatoes, crunchy breadcrumbs, and nutty Parmesan cheese, beautifully seasoned with garlic and fresh rosemary. This recipe not only boasts a mouthwatering flavor profile but also features an easy-to-follow butterflying and stuffing technique that transforms a simple pork tenderloin into a gourmet creation. Finished with a roasted golden crust and sliced into elegant medallions, this dish is perfect for entertaining or indulging in an elevated weeknight meal. Ready in just over an hour, it’s a flavorful feast for four that pairs beautifully with roasted vegetables, creamy mashed potatoes, or even a crisp green salad.
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Recipe Information
Ingredients
- 1 whole (about 1.5 pounds) pork tenderloin
- 2 cups baby spinach
- 0.5 cup (chopped) sun-dried tomatoes
- 0.5 cup breadcrumbs
- 0.3333 cup (grated) parmesan cheese
- 2 cloves (minced) garlic
- 2 tablespoons olive oil
- 1 teaspoon (chopped) fresh rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces (12 inches each) kitchen twine
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Butterfly the pork tenderloin by slicing it lengthwise down the center, being careful not to cut all the way through. Open it up like a book and cover it with plastic wrap.
Using a meat mallet, pound the tenderloin to an even thickness of about 1/2 inch.
In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté the minced garlic until fragrant, about 30 seconds.
Add the baby spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool for a minute.
In a mixing bowl, combine the cooked spinach, sun-dried tomatoes, breadcrumbs, parmesan cheese, and rosemary. Mix well.
Spread the stuffing mixture evenly over the tenderized pork, leaving a 1-inch border along the edges.
Carefully roll the pork tenderloin tightly into a log, starting from one long edge and rolling toward the opposite edge. Secure the roll with kitchen twine, tying it in four evenly spaced sections.
Rub the outside of the pork with the remaining 1 tablespoon of olive oil and season with the salt and black pepper.
Place the stuffed pork tenderloin on the prepared baking sheet seam-side down and roast in the preheated oven for 35-40 minutes, or until an internal temperature of 145°F (63°C) is reached.
Remove the pork from the oven and allow it to rest for 5-10 minutes before slicing into 1-inch thick medallions.
Serve warm with your favorite side dishes for a beautiful and flavorful meal.
Nutrition Facts
Calories |
1599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 5804 mg | 252% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 14.2 g | ||
| Protein | 191.4 g | 383% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 468 mg | 36% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 4127 mg | 88% | |
*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.
