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Pork Tenderloin Stuffed with Spinach and Parmesan picture

Pork Tenderloin Stuffed with Spinach and Parmesan

Pork tenderloin is a delicious, tender roast that cooks quickly. This spinach stuffed pork tenderloin is one of my favorite dishes to make for guests. Try it with Madeira Sauce for something really special.

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  • 3 tablespoons canola oil, split
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 pound baby spinach, washed well and roughly chopped
  • 1 teaspoon finely chopped fresh thyme
  • 1/2 teaspoon finely chopped lemon zest
  • 3/4 cup freshly grated Parmesan cheese (about 2 ounces)
  • 2 whole pork tenderloins (about 2 pounds total)
  • 1/3 cup dry white wine, such as pinot grigio (optional)
  • 1 1/3 cups water (optional)

Serves 6

  1. In a large skillet heat 1 tablespoon of the oil, and then add the onions and garlic. Cook over medium heat, stirring, until the onion softens, about 5 minutes. Add the spinach and thyme and cook, stirring, just until the spinach is wilted, about 3 minutes. Transfer the mixture to a bowl and cool. When cool, stir in the lemon zest and Parmesan. Taste and add salt and pepper as desired.
  2. Position a rack in the center of the oven and preheat the oven to 425F.
  3. To prepare the tenderloins, use a sharp knife to make a lengthwise cut down the center of each, two-thirds of the way through the meat. Press the first tenderloin open and, using a meat mallet, gently pound the tenderloin until it is flattened into an approximate rectangle about 1/3-inch thick. Set the tenderloin aside and repeat the procedure with the remaining tenderloin.
  4. Divide the spinach mixture between the two tenderloins and spread it evenly over the cut sides of the pork, leaving a 1-inch border on all sides.
  5. Starting with the long side of one of the rectangles, carefully roll up the pork jelly-roll style to make a roulade. Tie the pork at 1-inch intervals with kitchen string and repeat with second pork rectangle.
  6. Season the pork roulades on all sides with salt and pepper. Heat the remaining 2 tablespoons of oil in a large, oven-proof heavy skillet over medium-high heat. When hot, add the roulades and brown on all sides.  (Note:  You can make the dish up to this point 24 hours in advance.  Cool the pork and then cover with aluminum foil and refrigerate.  Bring to room temperature before roasting.)
  7. Transfer the skillet to the oven and roast for about 20 to 25 minutes, or until the internal temperature of the meat reaches 145F to 150F at the thickest part.
  8. Transfer the roulades to a cutting board and let them stand for 10 minutes before cutting.
  9. If you like, make a pan sauce by putting the skillet back on the stovetop over medium heat and adding the wine. Scrape up the pan drippings using a wooden spatula. Add the water and boil for a few minutes, until sauce is reduced to about 1 cup.
  10. Discard the string from the pork roulades and cut into 1/2-inch thick slices. Serve slices on a heated plate with warm sauce drizzled on top.

Thank you!  Without people like you I would be eating ramen 24/7!

Mr. B.