Spinach-Stuffed Pork Tenderloin: A Chef’s Delight

The aroma of roasting pork always transports me back to my grandmother’s kitchen. She had a knack for taking simple ingredients and transforming them into something truly special. I remember her pork roasts, always juicy and flavorful. This Spinach-Stuffed Pork Tenderloin is my modern take on that classic comfort food, combining lean pork with vibrant greens and savory ham and cheese. The result is a dish that’s both elegant and satisfying, perfect for a weeknight dinner or a special occasion.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 45-50 minutes
• Servings: 4
• Dietary Type: High Protein

Ingredients

• (1 lb) pork tenderloin
• 1/2 teaspoon celery salt, divided
• 1/2 teaspoon garlic powder, divided
• 1/2 teaspoon pepper, divided
• 4 slices provolone cheese
• 2 cups fresh spinach
• 1 ounce deli ham (2 thin slices)

Equipment Needed

• Sharp knife
• Plastic wrap
• Shallow baking pan
• Kitchen string
• Meat thermometer

Instructions

1. Begin by preparing the pork tenderloin. With a sharp knife, carefully cut a lengthwise slit down the center of the tenderloin, stopping approximately 1/2 inch from the bottom.

2. Open the tenderloin like a book so that it lays flat. On each half, make another lengthwise slit down the center, again stopping about 1/2 inch from the bottom. This will allow you to spread the pork out into a larger, thinner rectangle.

3. Cover the flattened pork tenderloin with plastic wrap. Use a meat mallet or rolling pin to flatten it to approximately 1/4 inch thickness. This ensures even cooking and makes it easier to roll.

4. Remove the plastic wrap. Sprinkle the flattened pork with 1/4 teaspoon of celery salt, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of pepper. Distribute the seasoning evenly across the surface.

5. Now it’s time to add the fillings. Layer the seasoned pork with the provolone cheese slices, followed by the fresh spinach, and finally the deli ham. Ensure the fillings are evenly distributed, leaving a small border around the edges.

6. Press down gently on the fillings to help them adhere to the pork.

7. Carefully roll up the pork tenderloin jelly-roll style, starting with a long side. Ensure the roll is tight and even.

8. Using kitchen string, tie the roast at approximately 1 1/2 to 2 inch intervals. This will help the roast maintain its shape during cooking.

9. Sprinkle the outside of the rolled and tied pork tenderloin with the remaining celery salt, garlic powder, and pepper.

10. Place the prepared pork tenderloin on a rack in a shallow baking pan. This allows for even air circulation and helps prevent the bottom from becoming soggy.

11. Bake uncovered in a preheated oven at 425°F (220°C) for 25-30 minutes, or until a meat thermometer inserted into the thickest part of the roast reads 160°F (71°C). The internal temperature is crucial for ensuring the pork is cooked through but still juicy.

12. Transfer the cooked pork tenderloin to a serving platter, and allow it to stand for 10 minutes before removing the strings and slicing. This resting period allows the juices to redistribute, resulting in a more tender and flavorful roast.

Expert Tips & Tricks

• To prevent the spinach from becoming watery, you can quickly sauté it in a pan before adding it to the pork. This will help release some of the moisture.
• If you don’t have provolone cheese, mozzarella or Swiss cheese also work well.
• Don’t overcook the pork! It’s better to err on the side of slightly undercooked, as it will continue to cook during the resting period.
• For easier slicing, chill the cooked pork tenderloin for about 15-20 minutes before removing the string and slicing.
• To prevent sticking to the pan, consider lining the shallow baking pan with parchment paper.

Serving & Storage Suggestions

Serve the Spinach-Stuffed Pork Tenderloin sliced and drizzled with pan juices. It pairs beautifully with roasted vegetables, mashed potatoes, or a simple salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months.

To reheat, thaw frozen slices in the refrigerator overnight. Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	269.3 kcal	N/A
Calories from Fat	128 g	48%
Total Fat	14.3 g	21%
Saturated Fat	7.1 g	35%
Cholesterol	98.2 mg	32%
Sodium	405.3 mg	16%
Total Carbohydrate	1.8 g	0%
Dietary Fiber	0.5 g	2%
Sugars	0.3 g	1%
Protein	32.1 g	64%

Variations & Substitutions

• For a gluten-free option: Ensure the deli ham is gluten-free. Most brands are, but it’s always best to check the label.
• Spice it up: Add a pinch of red pepper flakes to the spinach filling for a little heat.
• Change the cheese: Experiment with different cheeses like Gruyere or Fontina for a richer flavor.
• Add mushrooms: Sauté sliced mushrooms with the spinach for an earthier filling.
• Use different greens: Substitute kale or Swiss chard for the spinach. Just be sure to massage the kale to tenderize it before adding it to the pork.

FAQs (Frequently Asked Questions):

Q: Can I prepare this ahead of time?
A: Yes, you can assemble the pork tenderloin earlier in the day and store it in the refrigerator until ready to bake. Add about 5-10 minutes to the cooking time.

Q: How do I know when the pork is cooked through?
A: The best way to ensure the pork is cooked properly is to use a meat thermometer. It should register 160°F (71°C) in the thickest part of the roast.

Q: Can I use a different cut of pork?
A: While pork tenderloin is ideal for this recipe, you could also use a pork loin roast. However, you may need to adjust the cooking time.

Q: What if I don’t have celery salt?
A: You can substitute a mixture of salt and celery seed. Use 1/4 teaspoon of salt and 1/4 teaspoon of celery seed for every 1/2 teaspoon of celery salt.

Q: Can I freeze the cooked pork tenderloin?
A: Yes, you can freeze the cooked pork tenderloin. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 2 months.

Final Thoughts

This Spinach-Stuffed Pork Tenderloin is a delightful dish that’s sure to impress. With its flavorful filling and tender pork, it’s a perfect balance of comfort and elegance. Don’t be afraid to experiment with different fillings to create your own unique variation. I encourage you to try this recipe and share your feedback. Pair it with a crisp white wine or a hearty red for a truly memorable meal. Enjoy!