Real Recipes From Real Home Cooks ®

stuffed pork tenderloin with spinach ham & cheese

Recipe by
Francine Lizotte
Surrey South, BC

This is the perfect choice for special occasions, Thanksgiving or the Holidays

yield 4 servings
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For stuffed pork tenderloin with spinach ham & cheese

  • 1 lg
    pork tenderloin, silver skin removed
  • 4 slice
    (thin) black forest ham, or as needed
  • 5 oz
    (1/2 package) chopped frozen spinach, thawed, drained and excess liquid squeezed out
  • 4 oz
    light cream cheese, room temperature
  • 1/2 c
    roasted red peppers, diced
  • 2 lg
    cloves garlic, pressed
  • 1/2 Tbsp
    fresh rosemary, finely chopped
  • 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

How To Make stuffed pork tenderloin with spinach ham & cheese

  • 1
    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.
  • 2
    Place slices of ham on top and set aside. Preheat oven to 375ºF
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    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.
  • 7
    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.
  • 8
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