a platter with spinach stuffed pork

Spinach and Artichoke Stuffed Pork Tenderloin

A delicious and quick weeknight meal- anybody can make it!

Course american
Cuisine dinner, leftovers
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings 4 people
591 kcal
Rachel Kirk


  • 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 tbsp pepper
  • 1 tbsp salt
  • 1 tbsp granulated garlic


  1. Preheat oven to to 400 degrees farenheit

  2. 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).

  3. 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.

  4. Spread spinach/artichoke mixture on pork tenderloin. Roll tightly, and tie with  cooking twine to hold everything together.

  5. 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. 

  6. Place pork lion on foil lined sheet pan, and bake until internal temperature at thickest part of meat reads 150-165 degrees internally.

Nutrition Facts
Spinach and Artichoke Stuffed Pork Tenderloin
Amount Per Serving
Calories 591 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g30%
Cholesterol 299mg100%
Sodium 2112mg88%
Potassium 1960mg56%
Carbohydrates 4g1%
Fiber 1g4%
Protein 97g194%
Vitamin A 4620IU92%
Vitamin C 2.1mg3%
Calcium 158mg16%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.