Stuffed Pork Tenderloin Recipe

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

Spinach: Adds a fresh, slightly earthy flavor and a vibrant green color to the stuffing.

Feta cheese: A brined curd cheese that brings a salty and tangy taste to the dish.

Garlic: Provides a robust and aromatic flavor that complements the other ingredients.

Olive oil: Used to rub the outside of the tenderloin, adding moisture and a rich flavor.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a mild heat and depth of flavor to the dish.

When butterflying the pork tenderloin, use a sharp knife to make a clean cut. Start by placing your hand flat on top of the tenderloin and slicing horizontally, stopping about ½ inch from the other side. This creates a larger surface area for the stuffing and ensures even cooking.

• pork tenderloin - Substitute with chicken breast: Chicken breast is lean and can be stuffed similarly, providing a different but still delicious flavor.

• pork tenderloin - Substitute with beef tenderloin: Beef tenderloin offers a richer taste and can be stuffed in the same manner.

• chopped spinach - Substitute with kale: Kale has a similar texture and nutritional profile, adding a slightly different but complementary flavor.

• chopped spinach - Substitute with Swiss chard: Swiss chard provides a similar leafy texture and can be used interchangeably with spinach.

• crumbled feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture, making it a good alternative.

• crumbled feta cheese - Substitute with blue cheese: Blue cheese offers a stronger flavor but can add a unique twist to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though the flavor will be slightly less intense.

• minced garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the other ingredients well.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and health benefits, making it a suitable replacement.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and has a high smoke point, making it a good alternative for cooking.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of moisture.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt, offering a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different flavor, but can be used sparingly for a spicy kick.

• Allow the stuffed pork tenderloin to cool completely before storing. This helps to prevent condensation, which can make the meat soggy.
• Wrap the 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 to further protect it from air exposure.
• Store the pork tenderloin in the refrigerator if you plan to consume it within 3-4 days. This ensures it stays fresh and safe to eat.
• For longer storage, freeze the stuffed pork tenderloin. Place the wrapped tenderloin in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its storage time. The pork tenderloin can be frozen for up to 3 months without significant loss of quality.
• When ready to reheat, thaw the pork tenderloin in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• To reheat, preheat your oven to 350°F (175°C). Place the tenderloin in a baking dish and cover it with foil to prevent it from drying out.
• Heat the pork tenderloin for about 20-25 minutes, or until it reaches an internal temperature of 165°F (74°C). This ensures it is heated through and safe to eat.
• For a quicker option, you can also reheat slices of the stuffed pork tenderloin in the microwave. Place the slices on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second 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 145°F (63°C).
  6. Let it rest for 5 minutes before slicing and serving.

• Microwave Method:

  1. Slice the pork tenderloin into even pieces.
  2. Place the slices in a microwave-safe dish.
  3. Add a small amount of chicken broth or water to the dish.
  4. Cover the dish with a microwave-safe lid or plastic wrap.
  5. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  6. Let it sit for a minute before serving.

• Stovetop Method:

  1. Slice the stuffed pork tenderloin into medallions.
  2. Heat a non-stick skillet over medium heat.
  3. Add a small amount of olive oil or butter to the skillet.
  4. Place the medallions in the skillet and cover with a lid.
  5. Heat for about 3-4 minutes on each side, or until warmed through.
  6. Serve immediately.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the stuffed pork tenderloin in a vacuum-sealed bag.
  3. Submerge the bag in the water bath.
  4. Heat for about 1 hour.
  5. Remove from the bag and sear in a hot skillet with olive oil for 1-2 minutes per side for a crispy exterior.
  6. Serve immediately.

• Oven: Preheat to 375°F (190°C) for baking the pork tenderloin.

• Knife: Butterfly the pork tenderloin by slicing it lengthwise.

• Cutting board: Provide a stable surface for cutting the pork tenderloin and chopping spinach.

• Mixing bowl: Combine the spinach, feta cheese, and garlic.

• String: Tie the rolled-up tenderloin to secure it.

• Baking dish: Place the tenderloin in this dish for baking.

• Meat thermometer: Check that the internal temperature of the tenderloin reaches 145°F (63°C).

• Tongs: Handle the tenderloin when placing it in the baking dish and removing it from the oven.

• Aluminum foil: Optionally cover the tenderloin if it starts to brown too quickly.

• Basting brush: Apply olive oil, salt, and pepper to the outside of the tenderloin.

• Garlic press: Mince the garlic cloves efficiently.

• Measuring cups: Measure out the chopped spinach and crumbled feta cheese.

• Measuring spoons: Measure the salt, pepper, and olive oil.

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

Pre-cut the tenderloin: Butterfly the pork tenderloin in advance and keep it wrapped in the fridge.

Use pre-washed spinach: Save time by using pre-washed and chopped spinach.

Quick tie method: Use silicone bands instead of string to secure the tenderloin quickly.

Preheat the oven: Start preheating your oven while preparing the ingredients to save time.