Stuffed Pork Tenderloin

Stuffed Pork Tenderloin


  • 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.


  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!