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    You are in: Home / Recipes / Spinach-Stuffed Pork Tenderloin Recipe
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    Spinach-Stuffed Pork Tenderloin

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    CulinaryExplorer's Note:

    From TOH, I haven't tried this yet, but it looks fantastic!

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    Units: US | Metric


    1. 1
      Cut a lengthwise slit down center of tenderloin to within 1/2 inches of bottom. Open tenderloin so lays flat, then on each half make another lengthwise slit down the center to within 1/2 inches of bottom. Cover with plastic wrap.
    2. 2
      Flatten to 1/4 inch thickness, remove wrap, sprinkle with 1/4 teaspoons each celery salt, garlic powder and pepper, then layer with cheese, spinach and ham. Press down gently.
    3. 3
      Roll up jelly-roll style, starting with a long side. Tie the roast at 1 1/2 in to 2 inches intervals with kitchen string. Sprinkle with remaining seasonings and place on a rack in a shallow baking pan.
    4. 4
      Bake uncovered, at 425°F for 25-30 minutes or until a meat thermometer reads 160°F Transfer to serving platter, and allow to stand for 10 minutes before removing strings and slicing.

    Ratings & Reviews:

    • on June 09, 2009


      I used a pork loin (not tenderloin) that I made into a flat piece by cutting down the middle then making a v cut on either side of the center cut and cutting parallel to the surface. The cooking time was a little longer, but suprisingly not that much longer ( I used a meat thermometor to determine when to remove.) I don't know if this was because I used a bigger piece of meat, but after the roast cooked and I cut into it, it was as if the cheese had dissappered, I guess it just melted into the meat? So keep that in mind and maybe add an extra layer of cheese. I only had celery seed so I used and that and a little regular table salt. I particulary liked the celery flavor. This makes such a lovely presentation as well as being a delicious piece of meat.

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    • on March 26, 2009


      I did this recipe a little bit differently but it turned out great! Instead of just cooking it in the oven, I browned the outside of the tenderloin (after I stuffed it) in olive oil before putting it in the oven at 375 degrees. I left it in for 25 minutes and it was delicious! This was a great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 27, 2009


      This recipe was wonderful, my kids even ate it. I was having trouble finding it again in my TOH magazines so I was very happy to find it here.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Spinach-Stuffed Pork Tenderloin

    Serving Size: 1 (164 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 269.3
    Calories from Fat 128
    Total Fat 14.2 g
    Saturated Fat 7.1 g
    Cholesterol 98.2 mg
    Sodium 405.3 mg
    Total Carbohydrate 1.8 g
    Dietary Fiber 0.5 g
    Sugars 0.3 g
    Protein 32.1 g

    The following items or measurements are not included:

    celery salt

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