Stuffed Pork Tenderloin with Spinach Ham & Cheese
With the cost of living and inflation, Thanksgiving or the Holidays don’t have to be expensive. I know turkey is the first choice for these occasions but it can be quite pricey! There’s a great cut of meat that is pretty affordable that I like to make often because it’s elegant, delicious and quick to make! It’s pork tenderloin…
I have many incredible recipes with this particular cut of meat like El Diablo, Maple Mustard and Pork Tenderloin with Spicy Pineapple-Mango Sauce. There are also the ones that are stuffed; Stuffed Pork Tenderloin with Apples and Pork Tenderloin Vitali, including this featured one… Stuffed Pork tenderloin with Spinach Ham & Cheese!
Just by looking at it, the presentation is so festive! With green, red and white, this recipe is perfect for your Thanksgiving or Christmas dinner. It’s easy to make and takes no time at all which is a big bonus when entertaining family and friends. Besides being more affordable than turkey, this is the leanest cut of pork and is apparently equivalent to a skinless chicken breast… you’ve got to like that!
The Stuffed Pork Tenderloin with Spinach Ham & Cheese has to be prepped prior to cooking just like other tenderloins either beef or lamb – the same applies to ribs. There’s a thin membrane of connective tissue called silver skin that has to be removed. It’s important to do this step because unlike other connective tissue such as collagen, it doesn’t melt during cooking and the results are far from enjoyable ending up with a tough and chewy piece of meat… eww!
What makes this recipe so appetizing is the filling. We eat with our eyes first and as the name suggests, there’s spinach and cheese plus roasted red peppers, garlic and seasonings. It’s a gorgeous and colorful combination of ingredients! I usually serve this cut of meat with a sauce but the filling is so rich and flavorful, I prefer it as is! If you want to make a light sauce or gravy for it, I suggest my Basic Brown Sauce.
Stuffed Pork Tenderloin with Spinach Ham & Cheese is easy to make with great results! This is a delicious way to enjoy this cut of meat. With a tasty and colorful combination of ingredients, this is the perfect choice for special occasions or Holidays and the price point is even better…
Bon Appétit!
Check out these other incredible pork recipes…
– Pork Vindaloo
– Stuffed Cabbage Rolls
– Canadian Smoky Pork Ribs
– Croque-madame
– Grand Curaçao Orange Glazed Ham
– Pork Stew with Meatballs ~ Ragoût de Boulettes & Pattes de Cochon
– Cassoulet
– Cajun Poutine
and for even more Holidays recipes, click on this link… Recipe Category • Holidays & Events
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Stuffed Pork Tenderloin with Spinach Ham & Cheese
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Ingredients
- 1 large pork tenderloin, silver skin removed
- 4 thin slices Black Forest Ham, or as needed
- 5 ounces (1/2 package) chopped frozen spinach, thawed, drained and excess liquid squeezed out
- 4 ounces light cream cheese, room temperature
- 1/2 cup roasted red peppers, diced tips & tricks
- 2 large cloves garlic, pressed
- 1/2 tbsp. fresh rosemary, finely chopped tips & tricks
- 1/4 tsp. hot paprika
- 3/4 tsp. ground Himalayan sea salt, or more to taste and divided
- 3/4 tsp. freshly ground black pepper, or to taste and divided (I always use mixed peppercorns)
- 2 tbsp. olive oil tips & tricks
Directions
- Score meat in half lengthwise. Place some plastic wrap over and using the flat side of a meat mallet, flatten it down to ¼ to 3/8th –inch thick; discard cling film.
- Place slices of ham on top and set aside. Preheat oven to 375ºF
- In a mixing bowl, add spinach, cream cheese, roasted red peppers, garlic, rosemary, hot paprika, ¼ tsp. salt and ¼ tsp. black pepper. Stir the ingredients until evenly blended.
- Spoon the spinach mixture on the pork. Roll up the meat while tucking the ends in. Keep in place with kitchen twine and secure the ends with toothpicks; season with salt and pepper.
- In an ovenproof skillet over medium-high heat, add oil. When hot, add tenderloin, seam side down, and cook until brown, about 1 ½ to 2 minutes.
- Flip the meat over and move the skillet to the preheated oven. Cook for 20 to 25 minutes or until the internal temperature reaches 140ºF to 145ºF.
- Remove from the heat, transfer the tenderloin to a cutting board and cover loosely with foil forming a tent to keep it warm. Let it rest 15 minutes before slicing.
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