Why I Keep Coming Back to This Stuffed Pork Tenderloin
Okay, so picture me—it’s Tuesday night, I just got home, and the fridge is giving me that look (you know the one). I wanted something a bit fancy, but not “wear an apron and stress-sweat for hours” fancy. That’s when I remembered this stuffed pork tenderloin with spinach and feta. The recipe I keep in my back pocket for impressing friends who claim they don’t “like pork” (spoiler—they do after this). First time I made it, my dog actually stopped mid-bark to sniff the air, and honestly? Never seen that before or since.
There’s just something about the warm, salty feta and the sneak-attack of green from the spinach. Plus, dramatic roll-ups make me feel oddly accomplished even when I’ve been playing catchup all day. And hey, if I can do it, so can you—even if you forget to preheat the oven… which I definitely never do. (Wink.)
Why You’ll Love This (Probably As Much As We Do)
I make this when I want to cook something that feels a little bit special but honestly, isn’t a huge faff. My family goes bonkers for stuffed pork tenderloin because, let’s be fair, who doesn’t like a dinner that looks like you put in a lot of effort? (Even when you were WhatsApping your mate about Netflix most of the time.)
I used to get wound up about tying the tenderloin. But as it turns out, it doesn’t have to look like it escaped from a food magazine. (Shoutout to my aunt, who legit just holds hers together with toothpicks. It all eats the same, right?)
What You’ll Need (Substitutions Welcome!)
- 1 pork tenderloin (about 1 to 1.5 lbs; sometimes I grab two smaller ones if the shop is out of bigger cuts, no big deal)
- 1 big handful of fresh spinach (roughly 2 cups)—frozen spinach works too, just thaw and squeeze out the water or it’ll get soggy
- 3/4 cup crumbled feta cheese—goat cheese is pretty dreamy too if that’s more your jam
- 2 cloves of garlic, minced—or a teaspoon of the jar stuff, won’t judge
- 1/2 teaspoon dried oregano (sometimes I just go wild and use Italian seasoning, depends what’s rattling in the spice drawer)
- 1 tablespoon olive oil (use whatever neutral oil you’ve got if you’re running low; my grandma was loyal to Bertolli, but honestly, Aldi’s version works fine)
- Salt and black pepper, just enough to tickle your tastebuds
- Some kitchen twine (but hey, sturdy toothpicks or even unwaxed floss can work—just probably don’t use mint-flavored… ask me how I know)
Let’s Get Cooking! (And Maybe a Bit Chatty)
- Prep the pork: Lay the pork tenderloin flat and, using a sharp knife, slice it lengthwise (like a book—but don’t cut all the way through). Open it up and give it a gentle smack with a rolling pin or wine bottle; you want it about 1/2 inch thick. Don’t worry if it’s a bit uneven—this happens, and it cooks just fine.
- Spinach + garlic party: Toss the olive oil in a big frying pan over medium heat. Add garlic. When it smells all toasty (not tan, just fragrant), add spinach and stir until wilted. If using frozen, just heat until it’s not cold anymore and most water has zipped off. Slide it off the heat.
- Mix it up: Once the spinach cools a smidge (so you don’t melt the feta into oblivion), stir in your crumbled feta and oregano. Dash of pepper here, a smidge of salt there—but remember, feta already brings salt to the party.
- Fill ‘er up: Spread that cheesy-spinach goop down the middle of your pork like you’re making a logbook entry. Try to leave a bit around the edges so it doesn’t all squish out. This is where I usually sneak a quick taste—hey, someone’s got to check for seasoning.
- Roll and tie: Roll up the pork snugly (not so tight it bursts, just enough for a cozy hug), then tie it with kitchen twine every couple inches. Or do the toothpick trick; honestly, nobody notices (except that one friend who asks how I tied such neat knots—my secret!).
- Brown the outside: Heat a splash of oil in your favorite oven-safe skillet (mine’s a knackered old cast-iron, works a treat). Sear the pork about 2 minutes per side till golden; this step isn’t strictly necessary, but that color pops, trust me.
- Into the oven: Pop the whole skillet—careful, hot handle—into a 400°F (200°C) oven for around 20-25 minutes. I check at 20, and want it at about 145°F (63°C) inside. Don’t stress if you went a bit over; it’ll still taste grand, just let it rest a bit longer.
- Rest, slice, enjoy: Let it chill out for at least 5-10 minutes before cutting. (Resist the urge to hack at it—learned this the hard way. All the juices ran free like spring lambs.) Slice and admire your handiwork!
Some Things I Wish I’d Known Earlier
- If you try to butterfly the pork straight form the fridge, it’s firmer and easier to slice—room temp gets kind of wobbly.
- It’s okay if some filling tries to escape. Spoon it back on top before serving, no harm done.
- Honestly, I’ve skipped the sear before and just roasted. Tastes fine, but the crispy exterior gives a lot of “oomph.” On second thought, do the sear (unless you’re in a real rush).
A Few Variations—Some More Successful than Others
- Tried swapping in ricotta once instead of feta; all I remember was the great cheese ooze of 2022. Not recommended, ha!
- Leftover roasted peppers? Chop ’em up with the spinach and toss ’em in. Adds color and (maybe) more vitamins?
- For a herby punch, I sometimes sprinkle in fresh basil or dill. Not necessary, but great if you’ve got herbs about to give up the ghost.
What If I Don’t Have All the Gadgets?
You don’t need a fancy meat mallet, truly—a sturdy wine bottle or even an old mug gets the job done. Don’t let anyone tell you otherwise.
Storing Leftovers (If You Have Any!)
Fridge: Wrap leftovers in foil or stash in a lidded container, refrigerated up to 3 days. Though honestly, in my house it’s a race to see who snags the last slice before breakfast.
Can reheat in the oven low and slow, or just whack a slice in the microwave for a speedy lunch. Bit drier the next day, but still tasty—I think the flavors are even more settled, but that’s probably just me trying to justify a midnight snack.
Serving This—My Way (But You Do You)
I usually serve this with garlicky green beans and, if I’ve been good, a pile of buttery mashed potatoes. My cousin dunks hers in barbecue sauce, which—I can’t quite endorse, but hey, to each their own. Once, we did it as a no-fuss Sunday roast with crusty bread and lots of conversation (plus, it’s brilliant cold in sandwiches the next day—if you’re lucky enough to have any left).
The Not-So-Secret Pro Tips I Learned (the Hard Way)
- I once tried rushing the sear step and ended up with sad, pale pork. Let the crust develop; it’s worth the three extra minutes.
- If the filling looks too runny, just mix in extra cheese—trust me, it comes together in the oven.
- Speaking of, don’t slice before resting, unless you want a plate of stuffing puddles (not nearly as charming as it sounds).
FAQ—Real Questions People Have Actually Asked Me!
- Can I make this ahead? Absolutely! Prep up to the oven step, cover, and keep in the fridge a few hours (or overnight if you’re brave). Then bake when you’re ready—I think it’s even better after it’s had a chance to hang out.
- Do I have to use pork tenderloin? You could do chicken breast (just pound it flat), but pork really does play the best with feta’s saltiness. Actually, I’ve heard of some folks using turkey, but I haven’t tried it—yet!
- What else can I stuff in there? Sun-dried tomatoes, olives, maybe some finely chopped artichokes—what’s in your fridge? As long as it’s not too wet, you’re golden.
- Is it ok to skip the cheese? You can (for my lactose-averse friends, yes), but then I’d suggest boosting the herbs or slipping in some cooked mushrooms for texture. Feta’s tang does a lot here.
- Where do you get good feta? For the best advice, check out the cheese guide at Serious Eats. Also, if you’re lost on butchering techniques, YouTube butchery tutorials are a godsend—don’t let anyone shame your knife skills!
Anyway, hope you find this as fun as I (usually) do. If not, at least you get to whack meat with a bottle—that’s dinner and stress relief together! If you give it a go, let me know if you do anything wild or if you manage to keep all the filling inside—I’m still chasing a perfect roll myself.
Ingredients
- 1 pound pork tenderloin, trimmed
- 2 cups fresh spinach, chopped
- 3/4 cup feta cheese, crumbled
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
-
1Preheat oven to 400°F (200°C).
-
2Heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and spinach; cook for 2-3 minutes until wilted. Remove from heat and mix with feta cheese and oregano.
-
3Butterfly the pork tenderloin by slicing it lengthwise without cutting all the way through, then open it like a book. Pound gently to even thickness.
-
4Season the inside of the tenderloin with salt and pepper. Spread the spinach and feta mixture evenly over the pork.
-
5Roll up the pork tenderloin tightly and secure with kitchen twine. Brush outside with remaining olive oil and season with additional salt and pepper if desired.
-
6Place in a roasting pan and cook for 30-35 minutes, or until the internal temperature reaches 145°F (63°C). Let rest for 5 minutes, slice, and serve.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
320 caloriescal
Protein:
40gg
Fat:
16gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
4gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
