YumVerseEats
Italian & Mediterranean
Stuffed Pork Tenderloin
A stuffed pork tenderloin rolled with spinach and cheese, seared and roasted into pinwheels.
RECIPE AT A GLANCE
25
min
Active Time
55
min
Total Time
4
SERVINGS
Oven
METHOD
Why It Works
Butterflying and rolling the tenderloin tucks a savory spinach-cheese filling into every slice. Searing before roasting gives a golden crust and even cooking.
Ingredients
Protein
• 1 1/2 lb pork tenderloin
Seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
Sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons olive oil, for searing
Vegetables
• 3 cups baby spinach
Filling
• 4 oz cream cheese, softened
• 1/2 cup shredded mozzarella
• ¼ cup grated Parmesan
Topping
• 2 tablespoons chopped fresh parsley
How to Make It
1
Heat the oven to 400°F.
2
Heat 1 tablespoon olive oil in a skillet and cook the spinach and garlic until wilted, then let cool.
3
Stir the spinach into the cream cheese, mozzarella, and Parmesan.
4
Butterfly the tenderloin, pound it even, and season with salt and pepper.
5
Spread the filling over the tenderloin, roll it up, and tie with kitchen twine.
6
Heat the remaining oil in an oven-safe skillet over medium-high and sear the roll on all sides.
7
Transfer to the oven and roast 20 to 25 minutes until it reaches 145°F.
8
Rest 5 minutes, remove the twine, then slice into pinwheels and top with parsley.
How to Make It
1
Heat the oven to 400°F.
2
Heat 1 tablespoon olive oil in a skillet and cook the spinach and garlic until wilted, then let cool.
3
Stir the spinach into the cream cheese, mozzarella, and Parmesan.
4
Butterfly the tenderloin, pound it even, and season with salt and pepper.
5
Spread the filling over the tenderloin, roll it up, and tie with kitchen twine.
6
Heat the remaining oil in an oven-safe skillet over medium-high and sear the roll on all sides.
7
Transfer to the oven and roast 20 to 25 minutes until it reaches 145°F.
8
Rest 5 minutes, remove the twine, then slice into pinwheels and top with parsley.
Ingredients
Protein
• 1 1/2 lb pork tenderloin
Seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
Sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons olive oil, for searing
Vegetables
• 3 cups baby spinach
Filling
• 4 oz cream cheese, softened
• 1/2 cup shredded mozzarella
• ¼ cup grated Parmesan
Topping
• 2 tablespoons chopped fresh parsley
Storage & Reheat
Store:
Store up to 3 days.
Reheat:
Reheat gently in a 325°F oven with a splash of broth.
Swaps
No cream cheese? Use the same amount of Neufchâtel cheese.
Avo's Tip
Tie the rolled tenderloin with twine so it holds its shape and slices into clean pinwheels.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
How do I butterfly it?
Slice the tenderloin lengthwise without cutting through, then open it like a book and pound it even.
Can I change the filling?
Yes. Sun-dried tomatoes, mushrooms, or different cheeses all work.
What should I serve with it?
Roasted potatoes, a salad, or green beans.
Quick Fixes
Filling spilling out: tie the roll with kitchen twine.
Tenderloin dry: pull at 145°F and rest.
Uneven slices: let it rest before slicing into pinwheels.
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