READY IN ABOUT 2½ hrs

Pork Loin Stuffed with Spinach

Read Reviews (81)

"Pork loin stuffed with spinach, onion, garlic and bread crumbs, basted in a fabulous sweet sauce." — MMCGUINNESS

Directions

Preheat oven to 350 degrees F (175 degrees C).
Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Kitchen-Friendly View

PREP 25 mins
COOK 2 hrs
READY IN 2 hrs 25 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 11, 2005

This was a very good recipe, however I kicked it up a notch and added prosiutto and mozzarella to it. when I spli the roast I added the prosiutto and then mozzarella, then the spinach, then another layer of mozzarella followed by another layer of prosiutto. my wife and friens said it should have been one of the specials on the menu at a resturaunt. it came out sensational. try it.

—STEVE1971

See full review »

Most Helpful Critical Review

Jan 27, 2003

I was expecting a tastier dish because it smelled so good while in the oven, however it was just way too dry. It needed some more flavor too.

—Gayle

See full review »

94 Ratings

See other versions of this recipe!

Sep 17, 2003

I loved the spinach filling in this, however, the sauce didn't do much for me. I actually made this last thurs, and I wasn't sure if it was my buds, or if there was a "taste" that I just wasn't sure about. It was the "taste" & I'm not exactly sure what it is, but I know for a fact that it isn't the filling. I added water chestnuts to the filling, because I had an extra can starring me in the face. The roast itself came out very tasty, nice & tender, but if I were to make this again, I would use olive oil (like in the roasted pork loin, from this site) instead of the sauce because that roast came out fantastic! Use a meat thermometer to ensure proper cooking time & your roast will not be dry. This would be equally great with pork chops as other have suggested! Thanks Mariah!

—I'm nuts too...

See full review »

Jan 13, 2011

We agreed the basic recipe was very good. But I would never have cooked it that long. I took it out at 140 degrees and tented it for 15 mins. For my family we added more garlic and some cilantro in the stuffing and more cumin in the sauce. I also make the sauce several hours ahead so the flavors meld, chill it and then bring back to room temp. And since I first made this I've learned to double the spinach stuffing mixture. It is so much better and makes the presentation even more distinct. I also have been known to add a shot or two of bourbon to the sauce!!! This is an update - I originally reviewed it years ago and continue to love it and make it often.

—BevF

See full review »

Apr 21, 2006

Great recipe and very tasty! If you want to be brave, I like to mix up a sour creme sauce with some spinach, dijon mustard, crushed thyme, a little black pepper and serve with it. It really sets it off! BTW - I like to take the pork out of the oven at 145 to 150 degrees. It will finish cooking by the time you serve, and reduce the chances of dry meat!

—Chef Eddie

See full review »

Jan 06, 2003

LOVED this recipe. This was the first pork roast that my husband liked. I made it for a dinner party and everyone wanted the recipe. When I served some leftovers to friends the next day they wanted the recipe too. I don't think I've ever tasted anything quite like this one, at least in pork. VERY good. I went by the meat thermometer rather than the stated cooking time and the pork was very juicy, I also basted several times throughout. Try this one, very, very good.

—LDSPETE

See full review »

Dec 10, 2006

I just made this recipe for a dinner party and it was a huge success. I didn't think I's like the orange flavored glaze so I substituted apple cider for the orange juice and the flavor was great.

—phyllisv

See full review »

Nov 14, 2005

easy to prepare and not too much fuss. I used fresh baby spinach and a smaller tenderloin, but worked out just fine. I felt the 2 hour cooking time was way too long, so watch that. I also used a little less orange juice, as it was a little overpowering. Overall, a really nice taste. I would do again.

—Paula L

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Stuffed Pork Tenderloin

Wine and Dijon Marinated Pork Loin

Gouda and Spinach Stuffed Pork Chops

Pork Tenderloin in Bourbon

Breaded Pork Tenderloin

Italian Stuffed Pork Loin with Olive Relish

Chile Pork

Stuffed Pork Loin

Bacon Wrapped Stuffed Pork Tenderloin

Easy and Elegant Pork Tenderloin

Nutrition

Calories
357 kcal
18%

Carbohydrates
12.3 g
4%

Cholesterol
118 mg
39%

Fat
13.4 g
21%

Fiber
1.5 g
6%

Protein
45 g
90%

Sodium
584 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pork Loin Stuffed with Spinach

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 357
Calories from Fat: 121

% Daily Value *
Total Fat 13.4g 21 %
Saturated Fat 3.4g 17 %
Cholesterol 118mg 39 %
Sodium 584mg 23 %
Potassium 888mg 25 %
Total Carbohydrates 12.3g 4 %
Dietary Fiber 1.5g 6 %
Protein 45g 90 %
Sugars 4.9g
Vitamin A 74 %
Vitamin C 16 %
Calcium 9 %
Iron 31 %
Thiamin 160 %
Niacin 160 %
Vitamin B6 81 %
Magnesium 29 %
Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.