Stuffed Pork Tenderloin

Stuffed Pork Tenderloin

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ciaofraz 0

"I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes."
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1 h servings 296 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 440 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
  3. Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
  4. Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
  5. Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).


  1. 34 Ratings

Most helpful positive review

this was fantastic the package of pork we got had two pieces, so I flattened them both out and overlapped them slightly. Filled and rolled cooked for an extra 10 min.....Loved it

Most helpful critical review

Not enough seasoning for the pork. I would experiment adding more (of something) next time. Not bad, just not great.

Most helpful
Most positive
Least positive

this was fantastic the package of pork we got had two pieces, so I flattened them both out and overlapped them slightly. Filled and rolled cooked for an extra 10 min.....Loved it

tried this one out for the wife and turned out ok , but could have been better if i had the string to tie up the tenderlion and had cut it properly to flatten a bit better for the role.My wife f...

I will admit I was a little nervous making this the first time for guests because it was new on this site with only 3 reviews, I used a pork loin center cut, one and one half lbs, followed the r...

Followed the recipe, although mine took about an hour to cook, probably depends on thickness of meat. Took a while to prepare, but tasted wonderful. Steamed some brocolli for a nice no-carb meal.

Incredible! My tenderloin was too fat and even after pounding it was still too fat to roll. Since the package essentially comes with two, I just latered it. I thought the flavor was outstandi...

Fantastic. Added some chopped apricots for a little colour.

Great!! 1st try & it was easy-peasey . Thank you.

I have made this twice now and will make it again. I follow the recipe ingredients except I use a pork loin instead of a tender loin. I butterfly it out to 18 x 12. And follow ingredient list a...

This was fantastic, I only changed one thing, I added feta cheese to the filling. I am going to use this same filling with chicken breasts soon. Thanks for a new favourite!

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