Stuffed Pork Tenderloin Recipe

Pork tenderloin: A lean and tender cut of pork that is perfect for stuffing and roasting.

Spinach: Fresh, leafy greens that add color, flavor, and nutrients to the stuffing.

Feta cheese: A crumbly, tangy cheese that enhances the flavor of the stuffing.

Garlic: Adds a rich, aromatic flavor to the stuffing mixture.

Olive oil: Used to sauté the garlic and spinach, adding a smooth and rich taste.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a subtle heat and depth to the seasoning.

When butterflying the pork tenderloin, use a sharp knife and make slow, controlled cuts to ensure you don't slice all the way through. This will create a larger surface area for the stuffing and help it cook more evenly. Additionally, when rolling up the tenderloin, make sure the stuffing mixture is evenly distributed to avoid any uneven cooking. Tying the tenderloin with kitchen string at regular intervals will help maintain its shape and keep the stuffing securely inside.

• pork tenderloin - Substitute with chicken breast: Chicken breast is a lean protein that can be stuffed and cooked similarly to pork tenderloin, providing a mild flavor that pairs well with various fillings.

• chopped spinach - Substitute with kale: Kale has a similar texture and nutritional profile to spinach, making it a good alternative for stuffing.

• crumbled feta cheese - Substitute with goat cheese: Goat cheese has a tangy flavor and creamy texture that can mimic feta in stuffed dishes.

• minced garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic, which can complement the other ingredients in the stuffing.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a versatile substitute for olive oil in cooking.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, offering a different flavor profile while still providing a peppery kick.

• Allow the pork tenderloin to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Wrap the stuffed pork tenderloin tightly in aluminum foil or plastic wrap to maintain its moisture and prevent it from drying out.
• Place the wrapped tenderloin in an airtight container or a resealable plastic bag. This adds an extra layer of protection against freezer burn and helps keep the flavors intact.
• Label the container or bag with the date so you can keep track of its freshness. Properly stored, the stuffed pork tenderloin can last in the refrigerator for up to 3-4 days.
• For longer storage, freeze the pork tenderloin. To do this, wrap it in a layer of plastic wrap followed by a layer of aluminum foil. This double wrapping helps preserve the texture and flavor.
• Place the wrapped tenderloin in a freezer-safe bag or container. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the container or bag with the date and contents. The stuffed pork tenderloin can be frozen for up to 2-3 months.
• When ready to enjoy, thaw the pork tenderloin in the refrigerator overnight. This slow thawing process helps maintain the meat's texture and flavor.
• Reheat the stuffed pork tenderloin in a preheated oven at 350°F (175°C) until it reaches an internal temperature of 165°F (74°C). This ensures that it is heated through without drying out.
• Alternatively, you can reheat slices of the tenderloin in a microwave. Place the slices on a microwave-safe plate, cover with a damp paper towel, and heat in short intervals until warmed through.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the leftover stuffed pork tenderloin in a baking dish.
  3. Add a splash of chicken broth or water to the dish to keep the meat moist.
  4. Cover the dish with aluminum foil.
  5. Heat for about 20-25 minutes or until the internal temperature reaches 165°F (74°C).
  6. Let it rest for a few minutes before slicing and serving.

• Microwave Method:

  1. Slice the stuffed pork tenderloin into individual portions.
  2. Place the slices on a microwave-safe plate.
  3. Cover with a microwave-safe lid or another plate to retain moisture.
  4. Heat on medium power for 2-3 minutes, checking halfway through.
  5. Ensure the internal temperature reaches 165°F (74°C) before serving.

• Stovetop Method:

  1. Slice the stuffed pork tenderloin into medallions.
  2. Heat a skillet over medium heat and add a bit of olive oil or butter.
  3. Place the medallions in the skillet and cover with a lid.
  4. Heat for about 3-4 minutes on each side, ensuring the internal temperature reaches 165°F (74°C).
  5. Serve immediately.

• Sous Vide Method:

  1. Preheat your sous vide water bath to 140°F (60°C).
  2. Place the stuffed pork tenderloin in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag and quickly sear in a hot skillet with olive oil or butter for 1-2 minutes per side to add a crispy exterior.
  5. Serve immediately.

• Oven: Used to roast the pork tenderloin to the desired internal temperature.

• Knife: Essential for butterflying the pork tenderloin and slicing it after cooking.

• Cutting board: Provides a stable surface for cutting and preparing the pork tenderloin.

• Mixing bowl: Used to combine the spinach, feta cheese, garlic, and olive oil.

• Measuring cups: Necessary for accurately measuring the spinach and feta cheese.

• Measuring spoons: Used to measure the olive oil and ensure the right amount is added.

• String: Utilized to tie the rolled-up tenderloin and keep the stuffing secure.

• Baking dish: Holds the pork tenderloin while it roasts in the oven.

• Meat thermometer: Ensures the pork tenderloin reaches the safe internal temperature of 145°F (63°C).

• Tongs: Handy for handling the pork tenderloin without piercing it and losing juices.

• Garlic press: Useful for mincing the garlic cloves quickly and efficiently.

Prepare the filling: Mix the spinach, feta cheese, and garlic ahead of time and store in the fridge.

Preheat the oven: Start preheating your oven while you prepare the pork tenderloin to save time.

Use pre-washed spinach: Opt for pre-washed and chopped spinach to cut down on prep time.

Butterfly efficiently: Use a sharp knife to quickly and evenly butterfly the pork tenderloin.

Tie with kitchen twine: Have your kitchen twine ready to quickly secure the rolled tenderloin.

Rest before slicing: Let the tenderloin rest for 5 minutes to ensure juices redistribute, making slicing easier.