Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan

I had a pork tenderloin in the refrigerator to use up so I went in search of ingredients that I could stuff it with. I found some fresh spinach, roasted bell peppers, a few mushrooms, fresh basil, and some Parmesan cheese. I sliced the pork tenderloin nearly in half then pounded it thin. I seasoned the meat then layered on the ingredients before rolling it up and searing it in a hot pan. I baked it in the oven and it turned out beautifully! The pork was really tender and the stuffing added so much flavor to the meat. My kids ate all of their portions so I take that as a good sign. My husband and I both thought it was delicious. I served this stuffed tenderloin with some green beans and the Creamy Garlic and Parmesan Mashed Potatoes for a delicious meal.

Preheat the oven to 400 degrees.

Place the pork tenderloin on a cutting board. Trim any fat from the meat then remove the silverskin (click here for instructions). Using a very sharp knife make a lengthwise cut down the center of the pork tenderloin, cutting to but not through the other side. Spread the meat open and place a piece of  plastic wrap over the top. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle.

Stir together chopped spinach, mushrooms, roasted bell pepper, basil, panko crumbs, minced garlic, and Parmesan cheese in a bowl. Season the pork tenderloin with sea salt and freshly cracked pepper, to taste then spread the spinach mixture evenly over the pork.

Roll up jelly-roll style. Use toothpicks to seal together. Season the pork with sea salt and freshly cracked pepper, to taste.

Heat the olive oil in an OVEN PROOF skillet over medium high heat. Place the stuffed pork tenderloin in the pan and cook for 4-5 minutes or until golden brown. Flip the pork over and place into the oven for 25-30 minutes or until the pork reaches an internal temperature of 160 degrees. Remove from the oven and let the meat rest for at least 5 minutes before slicing and serving. Enjoy.

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Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan

Yield: 6

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 30-40 min.

Ingredients:

1 pork tenderloin, silver skin removed
Sea salt and freshly cracked pepper, to taste
1 cup of baby spinach leaves, chopped
4-5 button mushrooms, chopped
2 tbsp roasted bell pepper, chopped
3-4 fresh basil leaves, chopped
2 tbsp panko crumbs
1 tbsp Parmesan cheese, finely grated
1 small clove garlic, minced
1 tbsp olive oil

Directions:

Preheat the oven to 400 degrees.

Place the pork tenderloin on a cutting board. Trim any fat from the meat then remove the silverskin (click here for instructions). Using a very sharp knife make a lengthwise cut down the center of the pork tenderloin, cutting to but not through the other side. Spread the meat open and place a piece of plastic wrap over the top. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle.

Stir together chopped spinach, mushrooms, roasted bell pepper, basil, panko crumbs, minced garlic, and Parmesan cheese in a bowl. Season the pork tenderloin with sea salt and freshly cracked pepper, to taste then spread the spinach mixture evenly over the pork. Roll up jelly-roll style. Use toothpicks to seal together. Season the pork with sea salt and freshly cracked pepper, to taste.

Heat the olive oil in an OVEN PROOF skillet over medium high heat. Place the stuffed pork tenderloin in the pan and cook for 4-5 minutes or until golden brown. Flip the pork over and place into the oven for 25-30 minutes or until the pork reaches an internal temperature of 160 degrees. Remove from the oven and let the meat rest for at least 5 minutes before slicing and serving. Enjoy.

Recipe and photos by For the Love of Cooking.net

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18 Responses to “Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan”

  1. 1

    mia xara — December 10, 2013 @ 10:22 pm

    Hi Pam, this is such a delicious meal, pleasing both for the eyes and the palate!! :)

    [Reply]

  2. 2

    Sheila — December 11, 2013 @ 1:39 am

    am I just missing the part where the garlic goes?? can’t find it.

    [Reply]

    • Pam replied: — December 11th, 2013 @ 7:51 am

      Sheila,

      Thanks for letting me know I missed that. I have corrected the recipe. You add the garlic to the spinach mixture.

      Cheers,
      Pam

      [Reply]

  3. 3

    Caroline Taylor — December 11, 2013 @ 3:26 am

    Wow, this sounds and looks great!

    [Reply]

  4. 4

    gloria — December 11, 2013 @ 5:14 am

    look soooo delicious Pam!

    [Reply]

  5. 5

    Kris — December 11, 2013 @ 7:21 am

    Wowzers! Filing it! Yum!
    xo Kris

    [Reply]

  6. 6

    Nancy P.@thebittersideofsweet — December 11, 2013 @ 7:36 am

    This sounds perfect for dinner!

    [Reply]

  7. 7

    Larry — December 11, 2013 @ 10:00 am

    Delicious looking stuffing Pam but you are a better roller-upper than I am as I would have never got all of that to stay in there.

    [Reply]

  8. 8

    Pamela @ Brooklyn Farm Girl — December 11, 2013 @ 12:15 pm

    I love that I can stuff these tenderloins with so many vegetables! Looks great!

    [Reply]

  9. 9

    Marjie — December 11, 2013 @ 1:18 pm

    I have never thought of stuffing a pork tenderloin! Like Larry, I can never get my rolled up meats to stay put, even with generous use of toothpicks.

    [Reply]

  10. 10

    Jovina Coughlin — December 11, 2013 @ 4:29 pm

    I always enjoy meats more when they are stuffed. This recipe looks like a refreshing and tasty stuffing mix.

    [Reply]

  11. 11

    pam (Sidewalk Shoes) — December 11, 2013 @ 4:58 pm

    Wow, that is impressive and festive looking!

    [Reply]

  12. 12

    Joanne — December 11, 2013 @ 5:51 pm

    That stuffing sounds awesome! What a great way to make pork more exciting!

    [Reply]

  13. 13

    Blond Duck — December 11, 2013 @ 7:12 pm

    That’d be so pretty for Christmas!

    [Reply]

  14. 14

    Angie@Angie's Recipes — December 11, 2013 @ 8:13 pm

    A very delicious and healthy meal, Pam.

    [Reply]

  15. 15

    grace — December 12, 2013 @ 1:46 pm

    i’d stuff myself with this stuffed pork. :)

    [Reply]

  16. 16

    Chris — December 14, 2013 @ 12:16 pm

    Great recipe. Love the cast iron too. I have an extremely similar one except mine isn’t a Staub.

    [Reply]

  17. 17

    Kim in MD — December 18, 2013 @ 9:16 am

    Ok, Pam. I am learning a lesson today. I should not try to catch up your blog while sitting in a doctor’s office when I’m starving! Oh my gosh, I want this, the mashed potatoes and green beans, the orzo pasta, turkey panini and everything else I’ve missed in the past few weeks! Seriously, everything you make and blog about is always so delicious- I have never been disappointed!

    [Reply]

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