Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan
This pork tenderloin stuffed with spinach, roasted bell pepper, mushroom, and parmesan recipe was fun to make and tasted fantastic! The pork was juicy and tender, and the stuffing added a lot of flavor to the meat. My husband and I loved it, and my kids ate all their portions, so I take that as a good sign that they thought it was delicious. This easy stuffed tenderloin recipe paired nicely with some green beans and creamy garlic and parmesan mashed potatoes.
Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan
Ingredients:
- 1 pork tenderloin, silver skin removed
- Sea salt and freshly cracked pepper, to taste
- 1 cup of baby spinach leaves, chopped
- 4-5 button mushrooms, chopped
- 2 tbsp roasted bell pepper, chopped
- 3-4 fresh basil leaves, chopped
- 2 tbsp panko crumbs
- 1 tbsp Parmesan cheese, finely grated
- 1 small clove of garlic, minced
- 1 tbsp olive oil
How to Make a Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan
Preheat the oven to 400 degrees.
Place the pork tenderloin on a cutting board. Trim any fat from the meat, then remove the silverskin (click here for instructions).
Using a very sharp knife, make a lengthwise cut down the center of the pork tenderloin, cutting to but not through the other side.
Spread the meat open and place a piece of plastic wrap over the top. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle.
Stir together chopped spinach, mushrooms, roasted bell pepper, basil, panko crumbs, minced garlic, and Parmesan cheese in a bowl. Season the pork tenderloin with sea salt and freshly cracked pepper, to taste, then spread the spinach mixture evenly over the pork.
Roll up jelly-roll style. Use toothpicks to seal them together. Season the pork with sea salt and freshly cracked pepper, to taste.
Heat the olive oil in a large cast-iron skillet or a large Dutch oven over medium-high heat.
Place the stuffed pork tenderloin in the pan and cook for 4-5 minutes or until golden brown.
Flip the pork over and place it into the oven for 25-30 minutes or until the pork reaches an internal temperature of 160 degrees.
Remove from the oven and let it rest for at least 5-10 minutes before slicing and serving. Enjoy.
Equipment
Ingredients
- 1 pork tenderloin silver skin removed
- Sea salt and freshly cracked pepper to taste
- 1 cup of baby spinach leaves chopped
- 4-5 button mushrooms chopped
- 2 tbsp roasted bell pepper chopped
- 3-4 fresh basil leaves chopped
- 2 tbsp panko crumbs
- 1 tbsp Parmesan cheese finely grated
- 1 small clove garlic minced
- 1 tbsp olive oil
Instructions
- Preheat the oven to 400 degrees.
- Place the pork tenderloin on a cutting board. Trim any fat from the meat, then remove the silverskin (click here for instructions). Using a very sharp knife, make a lengthwise cut down the center of the pork tenderloin, cutting to but not through the other side.
- Spread the meat open and place a piece of plastic wrap over the top. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle.
- Stir together chopped spinach, mushrooms, roasted bell pepper, basil, panko crumbs, minced garlic, and Parmesan cheese in a bowl.
- Season the pork tenderloin with sea salt and freshly cracked pepper, to taste, then spread the spinach mixture evenly over the pork.
- Roll up jelly-roll style. Use toothpicks to seal them together. Season the pork with sea salt and freshly cracked pepper, to taste.
- Heat the olive oil in a large cast iron skillet or a large Dutch oven over medium-high heat. Place the stuffed pork tenderloin in the pan and cook for 4-5 minutes or until golden brown.
- Flip the pork over and place it into the oven for 25-30 minutes or until the pork reaches an internal temperature of 160 degrees with a meat thermometer.
- Remove from the oven and let it rest for at least 5-10 minutes before slicing and serving. Enjoy.
Hi Pam, this is such a delicious meal, pleasing both for the eyes and the palate!! 🙂
am I just missing the part where the garlic goes?? can’t find it.
Sheila,
Thanks for letting me know I missed that. I have corrected the recipe. You add the garlic to the spinach mixture.
Cheers,
Pam
Wow, this sounds and looks great!
look soooo delicious Pam!
Wowzers! Filing it! Yum!
xo Kris
This sounds perfect for dinner!
Delicious looking stuffing Pam but you are a better roller-upper than I am as I would have never got all of that to stay in there.
I love that I can stuff these tenderloins with so many vegetables! Looks great!
I have never thought of stuffing a pork tenderloin! Like Larry, I can never get my rolled up meats to stay put, even with generous use of toothpicks.
I always enjoy meats more when they are stuffed. This recipe looks like a refreshing and tasty stuffing mix.
Wow, that is impressive and festive looking!
That stuffing sounds awesome! What a great way to make pork more exciting!
That’d be so pretty for Christmas!
A very delicious and healthy meal, Pam.
i’d stuff myself with this stuffed pork. 🙂
Great recipe. Love the cast iron too. I have an extremely similar one except mine isn’t a Staub.
Ok, Pam. I am learning a lesson today. I should not try to catch up your blog while sitting in a doctor’s office when I’m starving! Oh my gosh, I want this, the mashed potatoes and green beans, the orzo pasta, turkey panini and everything else I’ve missed in the past few weeks! Seriously, everything you make and blog about is always so delicious- I have never been disappointed!