Pork Loin Stuffed with Spinach

Pork Loin Stuffed with Spinach

89
MMCGUINNESS 0

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

2 h 25 m servings 357 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 45 g
  • 90%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 584 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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).

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

89
  1. 105 Ratings

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Most helpful positive review

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 ano...

Most helpful critical review

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.

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 ano...

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...

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 cilan...

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 se...

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 ...

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.

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 us...

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.

I think maybe the cooking time is way too long. I used a meat thermometer and the roast was done way before the cooking time stated. It turned out very dry and salty. Maybe less cooking time, it...