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Goat Cheese Spinach Stuffed Pork Tenderloin

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Goat Cheese Spinach Stuffed Pork Tenderloin

1 pound pork tenderloin, butterflied
2 tablespoons butter
2 tablespoons olive oil
1 medium leek, chopped
3 cups baby spinach, chopped
6 scallions, chopped
6 ounces goat cheese
1 tablespoon fresh thyme
1 tablespoon fresh dill, chopped
salt and pepper

  1. Preheat oven to 400 degrees.
  2. Melt butter with 1 tablespoon of the oil in a large skillet over medium heat. Saute leek until tender, then add the spinach and scallions, stirring until spinach has wilted. Remove from heat.
  3. Add goat cheese, thyme and dill to the spinach mixture and season with salt and pepper.
  4. Pound the pork flat with a mallet. Spread the spinach mixture over the surface of the pork, leaving about a 1/2" edge.
  5. Tightly roll the pork up to form a cylinder, enclosing the spinach. Tie to secure with twine.
  6. Heat a separate skillet over medium-high heat and add the remaining tablespoon of oil. Brown the pork loin on all sides and transfer to the oven to finish cooking. Allow to rest for at least 10 minutes before slicing.

Makes 4 servings

Meat Recipes