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 on the website 💻 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
– Holiday Stuffed Pork Tenderloin
– 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 tips & tricks
- 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 pink salt, or more to taste and divided
- 3/4 tsp. freshly ground mixed peppercorns, or to taste and divided
- 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.
Don't forget to rate and comment on this recipe!
Beautiful!!!
Thanks 😀