Spinach-Stuffed Pork Tenderloin is an elegant and flavorful dish that makes for a stunning centerpiece at any dinner table. The tender pork is butterflied and filled with a savory mixture of spinach, garlic, and cheese, then rolled up and roasted to perfection. The stuffing adds a burst of flavor and moisture, making every bite juicy and delicious. This dish is surprisingly simple to prepare but looks and tastes like something out of a fine dining restaurant. It’s perfect for special occasions, yet easy enough to make on a weeknight when you want to treat yourself and your loved ones to something special.
Ingredients:
- 1 (1.5-2 pound) pork tenderloin
- 2 cups fresh spinach leaves, chopped
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup cream cheese, softened
- 1/4 cup sun-dried tomatoes, chopped (optional)
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- Kitchen twine for tying the roast
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Pork Tenderloin: Butterfly the pork tenderloin by cutting it lengthwise down the center, being careful not to cut all the way through. Open the tenderloin like a book and place it between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the meat to an even thickness of about 1/2 inch.
- Make the Spinach Filling: In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
- Mix the Filling: In a bowl, combine the cooked spinach, Parmesan cheese, cream cheese, and sun-dried tomatoes (if using). Season with a pinch of salt and pepper. Mix until well combined.
- Stuff the Pork: Spread the spinach mixture evenly over the surface of the butterflied pork tenderloin. Starting from one long side, carefully roll the pork up tightly into a log. Secure the roll with kitchen twine at 1-2 inch intervals.
- Season the Pork: Rub the outside of the pork tenderloin with Dijon mustard, then sprinkle with Italian seasoning, salt, and pepper.
- Roast the Pork: Place the stuffed pork tenderloin on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
- Rest and Slice: Remove the pork from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, keeping the meat moist and tender.
- Serve: Slice the pork tenderloin into 1-inch thick slices and serve with your favorite sides, such as roasted vegetables or a simple salad.
This Spinach-Stuffed Pork Tenderloin is a delicious and visually impressive dish that is sure to be a hit at any gathering.
