Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

stuffed pork tenderloin with red potatoes

36 Pinches
flameswithinice avatar
baltic, CT
Updated on Mar 10, 2014

my family does not like spinach, but i seem to be able to get them to chow down on this. go figure

prep time 2 Hr 30 Min
cook time 2 Hr 30 Min
method Slow Cooker Crock Pot
yield 6 serving(s)

Ingredients

  • IN LARGE ONE GALLON ZIP LOC BAG PLACE THE FOLLOWING
  • 3-5 pounds lean pork tender loin
  • 2 large lemons cut into 1/8ths
  • 1/2 teaspoon ground garlic
  • 1/2 teaspoon ground onion
  • 1/2 teaspoon rosemary
  • 1/4 tablespoon wisterchire sauce
  • 1/4 cup white vinegar
  • 1/2 cup warm water
  • IN LARGE BOWL MIX THE FOLLOWING
  • 1 package 16 oz or a little larger feta cheese
  • 2 cups leafy spinach washed chopped large
  • 1 large onion diced large
  • 1 large green pepper chopped large
  • 1 large red pepper chopped large
  • 4 large chopped mushrooms, wash well
  • IN LARGE SLOW COOKER ON HIGH PLACE THE FOLLOWING. MIX WELL
  • 6 large red potatoes cubed large
  • 1 small can lean chicken broth
  • 1/4 teaspoon of the following, ms dash table seasoning, black pepper, ms dash sodium free seasoning of your choice, italian seasoning, sage

How To Make stuffed pork tenderloin with red potatoes

  • Step 1
    place your potatoes in your slow cooker and cook on high about a 15min to 30min before placing your roast in the pot. this will insure your potatoes will be done when your roast is. this will insure that your roast does not over cook.
  • Step 2
    first de-fat your loin by cutting off as much of the excess fat as possible. You can save this if you wish to cook down later for a gravy or make homemade bird suet out of.
  • Step 3
    now slice your loin in half the long way from end to end but insure you do not cut all the way thru. place your loin in the zipper bag and add the remaining ingredients zip tight and remove as much air as possible. shake bag well to mix the seasonings together. place in bowl and in fridge for two hours (overnight is best)minimum.
  • Step 4
    now in a large bowl mix your cheese and other veggies together. once your loin has marinated for at least two hours remove from bag to a cookie sheet(this gives you room to stuff and tie but not make a mess)
  • Step 5
    stuff your loin to over stuff portions. tie your loin with butchers twine or heavy string.(cotton) not wax please. starting at one end wrap your twin around your stuff loin crossing over and continue to wrap all the way to the other end. tie off with a bow for easy removal. place roast over your started potatoes.
  • Step 6
    sprinkle your remaining stuffing over the pork roast and let cook for about a hour and a half. stir your roast to allow to coat with the potato broth about the half way point of cooking. your roast is done when the juices from the roast run clear. remove to serving plate surround by your potatoes and stuffing mixture slice as wanted and serve hot. no further seasoning should be needed. (unless they like salt)lol
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

ADVERTISEMENT
Just A Pinch Sweepstakes