Pork Tenderloin Stuffed with Spinach and Cheese – Pork tenderloin is a delicious, tender roast that is a staple in our house . This spinach stuffed pork tenderloin is one of my favorite dishes to make for guests. It is always a big hit.
Pork Tenderloin Stuffed with Spinach and Cheese – is as simple as sauteing some baby spinach with some garlic and onion then adding some cheese. Then your going to cut your pork loin by using a sharp knife to make a lengthwise cut down the center two-thirds of the way through the meat. Press the tenderloin open and, using a meat mallet, gently pound the tenderloin until it is flattened into an approximate rectangle about 1/3-inch thick. So simple right?!
Pork Tenderloin Stuffed with Spinach and Cheese is amazingly tender and the spinach and cheese is so creamy!!
The key to making Pork Tenderloin Stuffed with Spinach and Cheese or any pork tenderloin is to not overcook it. Pork can dry out so easily. Just over cooking it for an extra 5 or 10 minutes can make a huge difference.
Pork Tenderloin Stuffed with Spinach and Cheese has a rich and creamy filling that is so delicious!
Make this Pork Tenderloin Stuffed with Spinach and Cheese today!!
- 2 lb pork loin
- 1 lb baby spinach washed well and roughly chopped
- 2 tbsp olive oil
- 3 garlic cloves minced
- 2 tbsp onion minced
- 1/3 cup parmesan cheese
- 1/3 cup swiss cheese shredded
- 1/3 cup muenster cheese shredded or chopped
- 1/3 cup dry white wine
- 1/2 tsp dried thyme
- 1/2 tsp tsp dried rosemary
- salt and peppet to taste
- In a large skillet heat 1 tablespoon of the oil, and then add the garlic and onions. Cook over medium heat, stirring, until the onion softens, about 5 minutes. Add the spinach and cook, stirring, just until the spinach is wilted, about 3 minutes. Transfer the mixture to a bowl and cool. When cool, stir in the all 3 cheese . Taste and add salt and pepper as desired.Position a rack in the center of the oven and preheat the oven to 425F.To prepare the tenderloin, use a sharp knife to make a lengthwise cut down the center of tenderloin, two-thirds of the way through the meat. Press the tenderloin open and, using a meat mallet, gently pound the tenderloin until it is flattened into an approximate rectangle about 1/3-inch thick. Take the spinach mixture and spread it evenly over the cut sides of the pork, leaving a 1-inch border on all sides.Starting with the long side of one of the rectangles, carefully roll up the pork jelly-roll style. Tie the pork at 1-inch intervals with kitchen twine. Place the pork loin in a baking dish. Add 1 tbsp olive oil to the pork loin and rub it all over the season the pork on all sides with thyme, rosemary, salt and pepper. Pour white wine in bottom of pan. Place the pork loin in the the oven and roast for about 25 minutes, or until the internal temperature of the meat reaches 145F to 150F at the thickest part.Transfer to a cutting board and let them rest for about 15 minutes before cutting.