Best 3 Pork Loin Stuffed With Spinach Recipes

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Indulge in a culinary journey with our enticing stuffed pork loin, a symphony of flavors that will tantalize your taste buds. This dish showcases a tender and juicy pork loin meticulously stuffed with a vibrant blend of spinach, herbs, and savory seasonings. The result is a succulent and flavorful main course that will steal the show at any dinner table. Accompanying this delectable pork loin are two equally enticing recipes: a creamy garlic mushroom sauce that adds a velvety richness to the dish and a refreshing spinach salad that provides a vibrant contrast of flavors. Get ready to embark on a culinary adventure that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH-STUFFED PORK TENDERLOIN



Spinach-Stuffed Pork Tenderloin image

Here's my favorite roast recipe, complete with an easy lesson on how to butterfly and stuff the meat with mouthwatering filling. Just follow the directions and refer to the how-to-photos.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 7

1 pork tenderloin (about 1 pound)
1/2 teaspoon celery salt, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon pepper, divided
4 slices provolone cheese
2 cups fresh spinach
2 thin slices deli ham (1/2 ounce each)

Steps:

  • Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently., Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan., Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 248 calories, Fat 12g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 588mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein.

SPINACH AND HERB STUFFED PORK



Spinach and Herb Stuffed Pork image

Pork loin roast stuffed with spinach,and fresh herbs, roasted to perfection - a wonderful dinner recipe for Thanksgiving.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 8

Number Of Ingredients 10

1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 package (3 oz) cream cheese, softened
4 medium green onions, chopped (1/4 cup)
1/4 cup chopped fresh basil leaves
2 to 3 cloves garlic, finely chopped
1 1/2 teaspoons chopped fresh tarragon leaves
1/4 teaspoon ground red pepper (cayenne)
1 boneless pork loin roast (3 to 4 lb), trimmed of fat
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oven to 325°F. Spray rack in roasting pan with cooking spray.
  • In small bowl, stir together spinach, cream cheese, onions, basil, garlic, tarragon and red pepper.
  • Cut pork lengthwise, cutting to but not through other side. Open cut piece; pound to 1/2-inch thickness. Sprinkle pork with salt and pepper. Spoon spinach mixture evenly over pork. Beginning with long side, roll up; tie securely with heavy kitchen string at 2-inch intervals. Place pork on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not rest in stuffing.
  • Bake uncovered 1 hour. Increase oven temperature to 375°F. Bake 10 to 25 minutes longer or until browned and thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes. Remove string before slicing.

Nutrition Facts : Calories 350, Carbohydrate 2 g, Fat 1/2, Fiber 0 g, Protein 45 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg

PORK LOIN WITH SPINACH STUFFING



Pork Loin with Spinach Stuffing image

I can't say whether leftovers from this eye-catching roast are good, because we never have any! I've been making this flavorful main dish for years and have never been disappointed. -Lois Kinneberg, Phoenix, Arizona

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 10-12 servings.

Number Of Ingredients 15

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped onion
1 garlic clove, minced
3 tablespoons butter
1 cup soft bread crumbs
1/2 teaspoon salt
1 boneless pork loin roast (3-1/2 pounds)
1/4 cup orange juice
2 tablespoons soy sauce
1 tablespoon ketchup
1 cup sour cream
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1/2 teaspoon seasoned salt
1/4 teaspoon dill weed

Steps:

  • Set aside 1/2 cup spinach for sauce. In a skillet, saute onion, garlic and remaining spinach in butter until tender. Remove from the heat; stir in bread crumbs and salt. , Separate roast into two pieces; spoon spinach mixture onto one piece of meat. Top with second piece; tie with kitchen string. Place in a shallow roasting pan. , Combine the orange juice, soy sauce and ketchup; pour half over roast. Bake, uncovered, at 350° for 1 hour. Baste with remaining orange juice mixture. Cover and bake 1 hour longer or until a thermometer reads 160°-170°. Let stand 10 minutes before slicing. , In a saucepan, combine the sour cream, horseradish, mustard, seasoned salt, dill and reserved spinach. Cook over medium heat just until heated through (do not boil). Serve warm with pork.

Nutrition Facts : Calories 254 calories, Fat 13g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 463mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

Tips:

  • Use a sharp knife to butterfly the pork loin. This will make it easier to stuff and roll.
  • Don't overstuff the pork loin. Otherwise, it will be difficult to roll and cook evenly.
  • Use a toothpick or skewer to secure the pork loin closed. This will help keep the stuffing from falling out.
  • Brown the pork loin in a skillet before baking it. This will help to seal in the juices and create a delicious crust.
  • Cook the pork loin to an internal temperature of 145 degrees Fahrenheit. This will ensure that it is cooked through but still juicy.
  • Let the pork loin rest for 10 minutes before slicing. This will help the juices redistribute throughout the meat.

Conclusion:

Pork loin stuffed with spinach is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its tender pork, flavorful stuffing, and crispy crust, this dish is sure to please everyone at the table. So next time you're looking for a new pork recipe, give this one a try. You won't be disappointed!

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