I will never forget the first meal I ever tried to make as a child…Spinach Pinwheels. I was so proud of myself for wrapping meat around a vegetable! They looked amazing and my family raved about them.
That experience is probably one of the reasons I love to cook to this day, and I love taking on challenges (it doesn’t take much to challenge me). Today’s challenge was Spinach & Goat Cheese Stuffed Pork Tenderloin.
This Spinach & Goat Cheese Stuffed Pork Tenderloin, has to be my favorite recipe so far. Don’t get me wrong, I still LOVE pulled pork, but the challenge made this recipe so much more enjoyable when I pulled it out of the oven!
You may be wondering how this could possibly be hard, and honestly it’s not for the normal person, but for me, tying a tenderloin together while also trying to hold it together, did prove to be tricky! Thankfully, I managed just fine, and this bad boy looked, smelled, and tasted AMAZING!
Okay, so let’s get this party started! Without further ado, here is our newest recipe:
- 1 Smithfield Peppercorn & Garlic pork tenderloin
- 1 package frozen spinach, thawed and drained
- 3 tbsp butter
- ½ medium sweet onion, diced
- 1 tsp garlic powder
- 1 cup bread crumbs
- 1 container of goat cheese
- kitchen twine for rolling and tying tenderloin
- Preheat the oven to 350
- Melt the butter over medium heat in a large pan.
- Add onion and drained spinach. Cook until onion is soft then add garlic powder, and bread crumbs. Remove from heat and set aside.
- Butterfly your tenderloin
- Add a layer of cheese (use the entire container)
- Then add the spinach mixture
- Roll your tenderloin tightly and secure with twine.
- Place on a baking sheet and cook for 45 - 60 minutes
- Check temperature with a meat thermometer to make sure the meat is done. (Temp should read 145)
Smithfield tops my list of pork product brands, and trust me--I've tried a lot of them. You seriously won't be disappointed with the quality of pork tenderloin when you get a taste of this recipe.
You May Also Like:
Hot & Dirty Stuffed Peppers
Individual Shepherd’s Pie
And don't forget dessert:
Five Layer Pie- Chocolate, Pumpkin and Cheesecake
Gluten Free Apple Turnovers
This looks delicious! I will definitely have to try this next time I fond some good pork tenderloins.
Oh my goodness! I am so making this for dinner one night! Thanks for linking up this week for Maker's Mix-Up!
Thank you for sharing at SYC! Jo
It looks as pretty as I'm sure it is delicious! YUM! Thanks for sharing the recipe with SYC. Pinned.
Congratulations for being featured over at "Share It One More Time" blog party! That's where I saw this great recipe of yours. Can't wait to try it.