I’m so excited to share with you my favorite pork tenderloin stuffed recipe that’s been a staple in our household for years. This dish originated in Europe, where pork tenderloin is a popular cut of meat.
I love how it’s both tender and flavorful, making it perfect for any occasion. My kids adore it when I serve it with roasted vegetables, and my husband raves about the flavors when I make it for special events.
The best part? It’s incredibly easy to make and requires minimal prep time.
The key to making this recipe shine is by using a combination of aromatics like garlic, herbs, and spices to create a rich and savory flavor profile. By stuffing the pork tenderloin with these ingredients, we get an explosion of flavors in every bite that will leave everyone wanting more.
Plus, this dish is surprisingly healthy considering the amount of meat involved – just be sure to use leaner cuts of pork and opt for whole grain seasonings whenever possible.
Stuffed Pork Tenderloin with Spinach and Feta
4.7 from 1064 votes
A tender pork tenderloin rolled around a savory filling of spinach, feta, and sun-dried tomatoes. Roasted to perfection, this dish is elegant enough for a dinner party yet simple enough for a weeknight meal.
2Place the pork tenderloin on a cutting board and use a sharp knife to butterfly it by cutting lengthwise down the center, stopping about 1/2 inch from the opposite side so it opens like a book.
3Cover the butterflied tenderloin with plastic wrap and gently pound it with a meat mallet or rolling pin to an even thickness of about 1/2 inch.
4Season both sides with salt and pepper.
5In a medium skillet over medium heat, heat 1 tablespoon olive oil.
6Add the garlic and cook for 30 seconds until fragrant, then add the spinach and cook for 2 minutes until wilted.
7Remove from heat and stir in the feta, sun-dried tomatoes, and red pepper flakes if using.
8Spread the spinach mixture evenly over the butterflied pork, leaving a 1-inch border on all sides.
9Starting from one long edge, roll the pork tightly into a log and secure it with kitchen twine at 2-inch intervals.
10Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
11Sear the stuffed pork tenderloin for 3 minutes per side until golden brown on all sides.
12Transfer the skillet to the preheated oven and roast for 15 to 18 minutes, or until an instant-read thermometer inserted into the center of the roll reads 145°F.
13Remove from the oven and let rest for 5 minutes before slicing.
For a dairy-free option, substitute the feta with dairy-free cheese or omit it. You can also add chopped mushrooms or roasted red peppers to the filling for extra flavor.
Watch Video Of How Stuffed Pork Tenderloin with Spinach and Feta Works
This pork tenderloin stuffed recipe has become a staple in our household because of its ease and versatility – whether we’re serving it as an appetizer or main course, everyone loves how flavorful and satisfying each bite is!
For storage ideas, consider wrapping leftover portions tightly in plastic wrap or aluminum foil and refrigerating them for up to 3 days or freezing them for up to 2 months.
Reheating instructions: simply wrap the pork tenderloin tightly in foil and bake at 350°F (175°C) for about 15-20 minutes or until heated through.
❓ Frequently Asked Questions About Stuffed Pork Tenderloin with Spinach and Feta
1. What’s the best way to cook the pork tenderloin after stuffing it?
The best way to cook the stuffed pork tenderloin is by roasting it in the oven at 375°F (190°C) for about 20-25 minutes or until it reaches an internal temperature of 145°F (63°C). You can also cook it on the stovetop or grill it, but roasting yields the most even cooking and results in a deliciously caramelized crust.
2. Can I use different types of cheese in place of cheddar?
While cheddar is a great choice for this recipe, you can experiment with other cheeses like Swiss, mozzarella, or feta if you prefer a milder flavor. Just keep in mind that stronger cheeses like blue cheese or gorgonzola might overpower the other flavors.
3. Is there a specific type of herb I should use for the stuffing mixture?
Fresh herbs like parsley, thyme, or rosemary work beautifully in this recipe. You can also mix and match different herbs to create your own unique flavor combination. Just be sure not to overdo it – too many herbs can overpower the other flavors.
4. Can I make this recipe ahead of time and refrigerate or freeze it?
Yes, you can prepare the stuffing mixture ahead of time and store it in an airtight container in the fridge for up to 24 hours or freeze it for up to 2 months. When you’re ready to assemble and cook the pork tenderloin, simply thaw it overnight in the fridge or let it come to room temperature before cooking.
5. How do I ensure that my stuffed pork tenderloin stays juicy and doesn’t dry out?
To prevent drying out, make sure your pork tenderloin is at room temperature before cooking, pat it dry with paper towels on all sides (including any stuffing mixture), and avoid overcooking – aim for an internal temperature of 145°F (63°C) instead of 160°F (71°C) if possible.
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