What’s for Dinner?

Try this Stuffed Pork Tenderloin recipe! It’s an easy and delicious way to enjoy a hearty meal.

Stuffed with a flavorful, sauteed spinach blend, I suggest serving it with a side of rice, making it both nutritious and satisfying.

Plus, you can even add your own twist by brushing it with any of the three sauces (recipes provided below)  or perhaps simply topping it off with a dollop of sour cream and freshly chopped parsley for extra flavor.

Stuffed Pork Tenderloin Roll

I’m tellin’ ya… if you’re looking for an impressive yet simple dish that will be sure to impress your family or friends, this stuffed pork tenderloin recipe is the perfect choice! Yum!

Gather the ingredients:

  • 1 pork tenderloin (usually about 1 lb)
  • 2 tablespoons olive oil
  • 4 cups fresh spinach, chopped
  • 1 tablespoon butter
  • 1/2 cup onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup bread crumbs
  • Salt and pepper to taste
  • 2 cups white rice, cooked according to package instructions
  • Optional: A sauce (instructions below), sour cream, and/or freshly chopped parsley…

Preheat oven to 375 degrees Fahrenheit

Step 1. Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs.

Optional: add a bit of white wine when sauteing the vegetables for extra flavor.

Sauteing is a method of cooking in which food is cooked over high heat while stirring or flipping to prevent burning.

To saute, heat oil or butter in a skillet on medium-high heat then add your ingredients. Cook, stirring frequently, until the desired level of doneness is reached.

Step 2. Cut tenderloin in half lengthwise. Stuff with spinach mixture, roll and secure with kitchen twine or toothpicks.

Step 3. Sear. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Place the pork tenderloin in the skillet and sear on all sides for 1 minute per side.

Step 4. Transfer the tenderloin to a baking dish and roast in preheated oven for 20 minutes or until internal temperature reaches 145 degrees Fahrenheit.

Step 5. While the pork is cooking, prepare your preferred rice according to package instructions.

Step 6. When the tenderloin has finished roasting, let it rest for 10 minutes before slicing and serving with a side of white rice. Enjoy!

For extra flavor, sprinkle on some freshly chopped parsley or top with a dollop of sour cream before serving. Yum! OR…

Optional Sauce

A creamy sauce such as a bechamel [1] or an herbed cheese [2] sauce would pair wonderfully with this pork tenderloin recipe. Or, you could make a teriyaki glaze [3] for the pork. Delicious!

1 – How to make a bechamel sauce?

To make a bechamel sauce, melt butter in a saucepan over medium-low heat. Stir in flour and cook for 1 minute, stirring constantly. Slowly whisk in the milk, then season with salt and pepper. Simmer for 4-5 minutes until thickened, stirring occasionally.

2 – How to make an herbed cheese sauce?

To make an herbed cheese sauce, melt butter in a medium-sized saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly. Slowly whisk in the milk and simmer until thickened. Remove from heat and stir in Parmesan cheese and herbs of your choice. Season with salt and pepper to taste. Serve warm.

3 – How to make a teriyaki glaze

Combine 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons rice vinegar, 1 teaspoon ginger and garlic powder in a saucepan over medium heat. Bring the mixture to a simmer, stirring until the sugar is dissolved. Simmer for 5 minutes then set aside to cool. Brush the glaze over pork before serving.

The numbers…

Servings: 2-4 servings, depending on the size of your pork tenderloin and appetites!

Approximate calories per serving: 420 calories. (This is due to the combination of higher fat content from the pork and oil used to cook it.)

Any way you slice it, this stuffed pork tenderloin recipe is sure to become a family favorite. The combination of the tender pork, spinach and white rice makes for an unforgettable meal! Enjoy!

More pork recipes

Happy Cooking! 🙂

Full Info on Pork: [Pork Data – .gov]