Fed & Fit

Stuffed Pork Tenderloin

What is it stuffed with? Prepare yourself …

Goat cheese, almond butter, and fresh spinach.

Holy yum.

I’m a pretty modest cook. Making people smile because they enjoy my food brings me a lot of joy. I usually set the table, present the dish, and wait for a reaction.

Not this time.

Before people even made their way to the table, I was touting: “this is good – I mean really REALLY good, people.” Overconfident? Maybe. I don’t care. It was delicious. Impress your family and friends with this incredible dish.

You’ll never look at pork tenderloin the same way again. You may even start fantasizing about butterflying and stuffing all cuts of meat with creamy almond butter goat cheese accented by a layer of bright tasty spinach.

I like to roll my pork tenderloins in a generous dose of steak seasoning, sear in a HOT pan, then let the oven finish cooking it to perfection.

You’ll be surprised by how simple this dish is to whip up.

I served it alongside a BIG green salad of apples, lime, and low-sodium soy coconut aminos.

Enjoy!

 

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Stuffed Pork Tenderloin

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

  • 1 Pork Tenderloin
  • 4 oz. (one small package) Goat Cheese
  • 2 Tbl Almond Butter
  • 1 cup Fresh Spinach
  • 2 Tbl Steak Seasoning
  • Kitchen Twine for tying together.

Directions:

  1. Preheat your oven to 375 degrees.
  2. Clean your pork tenderloin of excess tough membrane (silver skin).
  3. With a large sharp knife, cut down the length of the tenderloin about one ½” deep.
  4. Fold back the flap of meat, and repeat the process of cutting about one ½” deep.
  5. Note: I cut mine about 3 times until the meat unrolled. This method helps create an even thickness for consistent cooking and handling ease.  Here’s a quick visual example of how to butterfly.
  6. Mash the goat cheese and almond butter together until they’re mixed evenly.
  7. Spread evenly across your now butterflied tenderloin.
  8. Layer with spinach 1-2 leaves thick.
  9. Roll your roast up ensuring that the stuffing stays inside.
  10. With 8 (or so) pre-cut kitchen twines about 10” long, start tying your tenderloin back together.
  11. Roll the tenderloin in the steak seasoning until evenly coated.
  12. Heat a medium/large oven-safe frying pan on high.
  13. When the pan is heated, place the tenderloin on the pan cut side down first.
  14. Rotate the tenderloin about 3 times, cooking for approximately 1 minute on each side.
  15. Move the pan into the oven.
  16. Bake for approximately 12 minutes at 375 degrees.
  17. Remove from the oven and let cool for about 5 minutes (until the juices settle).
  18. Remove the kitchen twine with scissors.
  19. Slice into approximately ½” thick discs with a sharp knife.
  20. Serve and enjoy!

368 Calories; 18 g Fat; 46 g Protein; 0.7 g Sugar

   

8 Responses to “Stuffed Pork Tenderloin”

  1. #
    1
    Chikachefposted September 11, 2012 at 3:53 pm

    What did you say? Oh, I remember. Holy yum! A dish that even the young ones will like.

  2. #
    2
    Samposted November 6, 2012 at 6:48 pm

    delicious!!

    • fedandfit replied: — November 6th, 2012 @ 7:10 pm

      Thanks, Sam!!

  3. #
    3
    Remy Sheppardposted May 5, 2013 at 6:03 pm

    This is in my oven right now. I’m excited.

    • fedandfit replied: — May 8th, 2013 @ 5:21 pm

      Yum! Tenderloin just made my shopping list :) Hope you liked it!

  4. #
    4
    Randiposted October 5, 2013 at 1:14 pm

    15 minutes to cook a pork tenderloin? Is that accurate? Also how do u make that butter?

    • fedandfit replied: — October 9th, 2013 @ 6:55 am

      Hi Randi! I’m sorry I just saw your comment. That’s accurate for when I make my pork tenderloin. That being said, I prefer that my fresh pork is served medium. If you like yours more well-done, I recommend increasing the time in the oven by 5-8 minutes. The almond butter is easy to make from home. All you have to do is blend one cup of almonds in a well-working food processor until it “butters.” This can be a long process. It will turn into a powder at first, then a sticky clump, then finally smooth almond butter. If you don’t want to make it at home, it has become really easy to find in the grocery store. Hope that helps!

      • Randi replied: — November 4th, 2013 @ 5:22 pm

        Thanks! I try it

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