Stuffed Pork Tenderloin

READY IN: 1hr 55mins
Recipe by Chicago Tuscan Catering

I went to see Paula Deen at the Chicago Theater back in November with my daughter. Everyone who attended recieved these great recipes. I made it for our Holiday Party with Friends. They all loved it!! Paula Deen is one of my Idols that I would love to meet in person. So here's to you Paula...Thanks for a great dinner!!!!

Top Review by HARLEEDAVIS

Made this last night and it was AWESOME! Even though I forgot the red pepper. I thought it just said pepper & thats what I added. I had about a 2 lb tenderloin, so I made the stuffing as directed and omitted some of it when I stuffed the tenderloin. Don't think I omitted enough cause I could only roll it over once but it was still GOOD. Next time, I might add sun dried tomatoes to the stuffing. I would Def. make this again. You could also stuff chops with this or use the stuffing on/in other meats.

Ingredients Nutrition

Directions

  1. In a large skillet, melt butter over medium hear. Add onion and garlic; cook 5 minutes, stirring frequently, or until tender. Stir in spinach; cook 3 minutes. Add bacon, Parmesan, salt, and pepper. Stirring until cheese is melted; set aside. Butterfly tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure on right side. Open tenderloin, and place between 2 sheets of heavy-duty plastic wrap; flatten t 1/2 inch thickness, using a meat mallet or rolling pin.
  2. Spread spinach mixture over tenderloin, leaving a 1/2 inch border. Roll-up tenderloin, jellyroll fashion, starting with long side. Tie tenderloin, at 2 inch intervals with heavy string. Preheat over to 475.
  3. Place tenderloin on a lightly greased rack in a shallow roasting pan. Bake 20 minutes. Reduce heat to 325; cover, and bake 30 - 40 minutes, or until a thermometer inserted in thickest portion registers 155. Let stand 10 minutes before slicing.

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