Stuffed Pork Tenderloin

Stuffed Pork Tenderloin is an elegant meal to serve for special occasions and holidays but it’s also simple enough for a Sunday supper. Pork tenderloin is sliced thin and filled with sautéd mushrooms, onions and spinach, rolled up and grilled or roasted to perfection. 

Serve this pork tenderloin with garlic mashed potatoes and bacon green beans for an elegant dinner that is easier to make than you might think!

Ingredients for Stuffed Pork Tenderloin:

• Pork Tenderloin
• Butter
• Mushrooms (white or baby Portabella)
• Onion
• Frozen or Fresh Spinach
• Salt & Pepper
• Olive Oil
• Best Dry Rub

How to Make Stuffed Pork Tenderloin:

• Pat pork tenderloin dry with paper towels and place on a cutting board. 

• Start a thin slice on the long edge, running the whole length of the loin. Continue slicing as evenly as possible until you have a flat rectangle. 

• Use a meat mallet to pound into an even thickness. 

• Season with salt and pepper and set aside.

• Dice mushrooms and onions and mince garlic.
• If using frozen spinach, thaw and squeeze out any excess liquid. Coarsely chop spinach. 

• Add butter to a skillet and cook mushrooms, onions, garlic and spinach over medium heat until onions are softened, about 10 minutes.

• Spoon spinach mixture over pork loin in an even layer. 

• Starting with one long side, roll up tightly. 

• Place seam side down.

• Use butcher twine to tie the roast the full length. Alternately, you can use skewers or long wooden picks to secure the roll. 

• Drizzle with olive oil and sprinkle dry rub seasoning over pork loin roast. 

• Cook over indirect fire with hickory smoke with the grill lid closed for about 35 minutes.

• Check with a digital thermometer and continue to cook until internal temperature reaches 145°. 

• Remove from grill and allow to rest about 10 minutes before slicing. 
• Carefully remove the twine and slice. 

Conventional Oven Method:

• Cook in a 375° oven for about 35- 45 minutes until internal temperature reaches 145°. Rest 10 minutes before slicing.

How to Store and Reheat:

Store leftover pork loin in an airtight container or wrapped in plastic wrap in the refrigerator up to 3 days.

Reheat in a skillet with a bit of olive oil or butter over medium heat. Flip after about 3 minutes and continue to cook until heated through about 6 to 8 minutes total. 

This makes a fancy meal that is budget friendly and really quite simple to make. Great for entertaining guests or for any holiday like Easter or Christmas. 

Add a stuffed pork tenderloin to your holiday menu and let us know how it turns out!

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Stuffed Pork Tenderloin

Stuffed Pork Tenderloin is an elegant meal to serve for special occasions and holidays but it's also simple enough for a Sunday supper.

Prep Time15 minutes mins

Cook Time45 minutes mins

Additional Time10 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Pork

Cuisine: American

Keyword: how to stuff pork loin, pork roulade, spinach and mushroom stuffed pork loin

Servings: 6 servings

Calories: 388kcal

Author: Milisa

Ingredients

• 1 1/2 pound pork tenderloin
• 5 ounces frozen or fresh spinach
• 2 cups diced mushrooms white or baby portabella
• 2 cups diced onion
• 2 tablespoons minced garlic
• 2 tablespoons butter
• 1 teaspoon kosher salt divided use
• 1 teaspoon black pepper divided use
• 2 tablespoons olive oil
• 1/4 cup Best Dry Rub or your favorite pork rub

Instructions

• Prepare a grill fire to about 350° with hickory for smoke flavor.
• Pat pork loin dry with paper towels and place on a cutting board.
• Starting on the long side, make a thin slice all the way across the loin, and continue to slice in an even layer until pork is in a rectangle, flat layer.
• Use a meat mallet and pound until about 1/2 inch thick all over.
• Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and set aside.
• Thaw spinach and squeeze out excess liquid, coarsely chop.
• Place butter in a skillet and place over medium heat. Add spinach, onions, garlic and mushrooms. Cook, stirring often until onions are softened, about 10 minutes.
• Spread mixture over pork loin in an even layer.
• Starting from the long end, roll up tightly.
• Tie loin roast with butcher twine or secure with skewers or toothpicks.
• Drizzle with olive oil, rubbing over entire roast.
• Sprinkle with dry rub.
• Cook over indirect fire with the grill lid closed about 35 minutes. Check with a digital thermometer and continue to cook until loin reaches 145° internal temperature.
• Remove from grill and allow to rest about 10 minutes before slicing.
• Carefully remove twine and slice into 1/2 inch thick slices.

Notes

Conventional Oven Method:

Preheat oven to 375°, cook 30 minutes and check with a digital thermometer, continue to cook until it reaches °. Rest 10 minutes before slicing.

Store in an airtight container for up to 4 days.

Reheat slices in a skillet with olive oil or butter. Cook over medium heat, flipping to heat on both sides, about 8 - 10 minutes total.

Nutrition

Serving: 1g | Calories: 388kcal | Carbohydrates: 12g | Protein: 43g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 126mg | Sodium: 492mg | Fiber: 3g | Sugar: 5g