Spinach & Sun-Dried Tomato Stuffed Pork Tenderloin

Description

Spinach & Sun-Dried Tomato Stuffed Pork Tenderloin is an elegant yet simple dinner recipe featuring tender pork filled with creamy cheese, flavorful spinach, and rich sun-dried tomatoes. This impressive dish combines juicy seasoned pork with a delicious Mediterranean-inspired filling that creates beautiful flavor in every slice. The tenderloin is carefully butterflied, layered with sautéed spinach, melted cheese, and sweet-tangy sun-dried tomatoes, then rolled and baked until perfectly golden and juicy. The combination of savory pork, creamy cheese, fresh greens, and tomatoes creates a balanced meal that feels restaurant-quality while being easy enough for a homemade dinner. This recipe is perfect for family dinners, holiday gatherings, meal prep, or special occasions when you want something flavorful and beautiful on the table. The filling adds moisture and richness to the pork while the herbs and garlic bring a fresh Mediterranean touch. Serve it with roasted vegetables, a fresh salad, mashed potatoes, or cauliflower rice for a complete meal. Whether you are looking for a high-protein dinner option or a delicious way to prepare pork tenderloin, this stuffed recipe delivers incredible flavor with simple ingredients.

Ingredients For the Pork Tenderloin

• 1½–2 pounds pork tenderloin
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder

For the Spinach & Sun-Dried Tomato Filling

• 2 cups fresh spinach
• ½ cup sun-dried tomatoes, chopped
• 1 cup shredded mozzarella cheese
• ½ cup cream cheese, softened
• ¼ cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon Italian seasoning
• ¼ teaspoon black pepper

For Garnishing

• Fresh parsley
• Extra Parmesan cheese
• Lemon wedges
• Fresh herbs

Optional Additions

• Mushrooms
• Roasted red peppers
• Fresh basil
• Feta cheese
• Crushed red pepper flakes

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with olive oil.
2. Prepare the pork tenderloin by removing any excess fat or silver skin.
3. Carefully slice the tenderloin lengthwise down the center without cutting all the way through. Open it like a book.
4. Cover the pork with plastic wrap and gently pound it with a meat mallet until it has an even thickness.
5. Season both sides of the pork with salt, pepper, garlic powder, paprika, onion powder, and Italian seasoning.
6. Heat olive oil in a skillet over medium heat.
7. Add minced garlic and cook for 30 seconds until fragrant.
8. Add spinach and cook until wilted. Remove from heat and let it cool slightly.
9. In a bowl, combine cream cheese, mozzarella, Parmesan, cooked spinach, sun-dried tomatoes, Italian seasoning, and black pepper.
10. Spread the filling evenly over the opened pork tenderloin, leaving a small border around the edges.
11. Carefully roll the pork tightly and secure with kitchen twine or toothpicks.
12. Place the stuffed pork tenderloin into the baking dish.
13. Brush the outside with olive oil and sprinkle with additional seasoning.
14. Bake for 35–45 minutes or until the internal temperature reaches 145°F (63°C).
15. Remove from the oven and allow the pork to rest for 10 minutes before slicing.
16. Garnish with fresh parsley and serve warm.

Tips, Notes & Q/A

• Use a sharp knife when butterflying the pork tenderloin to make an even cut.
• Do not overfill the pork because the filling may leak while cooking.
• Let the pork rest before slicing to keep the juices inside.
• Use a meat thermometer for perfectly cooked pork every time.
• Sun-dried tomatoes packed in oil provide extra flavor and moisture.
• Fresh spinach can be replaced with frozen spinach; squeeze out excess water before using.
• Add feta cheese for an extra Mediterranean flavor.
• Searing the rolled pork before baking creates a beautiful golden crust.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
• Reheat gently to prevent the pork from drying out.

Can I prepare this recipe ahead of time?
Yes, assemble the stuffed pork several hours ahead and refrigerate until ready to bake.

Can I use pork loin instead of tenderloin?
Yes, but cooking time will vary because pork loin is larger and thicker.

Can I freeze stuffed pork tenderloin?
Yes, freeze cooked slices in an airtight container for up to 3 months.

What sides pair well with this recipe?
Roasted vegetables, salad, mashed potatoes, rice, or cauliflower rice are excellent choices.

How do I keep the filling from falling out?
Roll tightly and secure with kitchen twine or toothpicks before baking.

Servings & Nutrition

This recipe makes approximately 6 servings. Each serving contains an estimated 420–500 calories, 45–50g protein, 8–12g carbohydrates, 22–28g fat, and 2–4g fiber, depending on ingredients used. Pork tenderloin provides lean, high-quality protein, while spinach and sun-dried tomatoes add vitamins, minerals, and antioxidants. Cheese adds calcium and richness, creating a satisfying and flavorful meal. Spinach & Sun-Dried Tomato Stuffed Pork Tenderloin is a delicious high-protein recipe perfect for healthy dinners, Mediterranean-inspired meals, and special occasions where you want a beautiful homemade dish packed with flavor.