Pork Tenderloin is so versatile. It’s lean, easy to cook, and it has a ton of flavor. This Spinach Artichoke Pork Tenderloin is easy, delicious, family approved, and actually- kind of fancy! In fact, it would be a great entree for a dinner party as well.
What kind of ingredients will you need for this stuffed pork tenderloin?
I used a pork tenderloin purchased from Trader Joes, canned artichoke hearts (purchased from Trader Joes), thawed frozen spinach, cream cheese, parmesan cheese, salt, pepper, and granulated garlic. TIP! Drain your artichokes well, using a wire mesh colander is ideal.
How do I cut my pork tenderloin for stuffing?
You’re going to butterfly your pork tenderloin, but because tenderloin is a roll, it’s actually pretty easy!
- Cut it on the long side, but not all the way through.
- As you start to ‘roll’ it out, continue to cut along the ‘seam’. See picture below.
- You’re going to pound it out to tenderize it, which will give you more space to stuff it as well.
How do I make the filling for this Spinach Artichoke Stuffed Pork Tenderloin?
Easy! 1 block of cream cheese, 1 cup of thawed frozen spinach, 1 drained can of artichokes (sliced), salt, pepper, parmesan cheese, and granulated garlic. Stuff it, then tie it with cooking twine to hold it all together.
Once you stuff your pork tenderloin with your spinach/artichoke mixture, you’ll sear it for about 3-5 minutes to develop a nice, crispy crust. While you can just go straight to baking the pork after you stuff it, searing it really helps give it a nice crust which is great for flavor, but also- makes this dish so visually appealing!
Note- I didn’t have a pan large enough to fit this, so I had to crescent it in a smaller pan but it worked perfectly!
Once I seared my pork, I turned it upside down on a sheet pan, seared side up, and baked it for about 30 minutes (until the pork reached 150-165 degrees internally).
Once your pork tenderloin is fully cooked, remove the cooking twine, slice, and serve!
We had our stuffed pork tenderloin with honey glazed carrots- so delicious! I would also recommend our Cauliflower Rice with Mushrooms and Feta for an easy side dish, or even our Crunchy Mediterranean Couscous Salad.
Hope you enjoy!
Cheers-
Rachel
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Spinach and Artichoke Stuffed Pork Tenderloin
Ingredients
- 1 pork tenderloin 1 to 1.5 lbs is perfect
- salt
- pepper
Spinach Artichoke Stuffing
- 1 8 oz block of cream cheese
- 1 8 oz can of artichoke hearts sliced and chopped
- 1 cup thawed frozen spinach drain excess moisture
- 1/4 cup parmesan cheese
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/2 tbsp granulated garlic
Instructions
- Preheat oven to to 400 degrees farenheit
- Butterfly pork loin following instructions above. Cover with a sheet of plastic wrap and pound with the flat side of a meat tenderizer (pounding with a rolling pin works in a pinch) until 1/2" to 3/4" thick (without tearing through meat).
- Combine ingredients for spinach/artichoke mixture. TIP- Make sure you drain your spinach and artichoke well to prevent excess moisture- a wire mesh strainer works great.
- Spread spinach/artichoke mixture on pork tenderloin. Roll tightly, and tie with cooking twine to hold everything together.
- Sprinkle pork loin with salt and pepper. Sear pork loin in 1 tbsp of olive oil for 3-5 minutes, or until dark golden sear develops.
- Place pork loin on foil lined sheet pan, and bake until internal temperature at thickest part of meat reads 150-165 degrees internally.
Cheryl Falacco says
this is probably the second best pork tenderloin recipe I’ve ever eaten
Kathi & Rachel says
We will take second place! :). Thank you for the nice comment!
Kirby says
Can this be refrigerated before searing and baking? I was hoping to assemble day before, refrigerate and cook next day. Thanks you.
Kathi & Rachel says
Hi Kirby – yes, it can! Be sure to drain your artichokes and spinach well to reduce moisture and thinning out the filling while it sits over night but the cream cheese should keep it stable. Happy Holidays!
Steph says
Could I make this recipe with chicken instead of pork?
Rachel says
Definitely & a good idea! Follow the same steps, and cook until 165 internally at thickest part of meat. Let us know how you like it!