Pepperoni and Spinach Stuffed Pork Tenderloin

This stuffed pork tenderloin is melt in your mouth delicious.


The flavors inside are the perfect match for pork with a gourmet flair but made so simple!


Rolled up with apples and stuffing it's sure to be a show stopper for any dinner party or special occasion.


Everyone will think it took all day to prepare and with a few simple ingredients and steps, you will really get a wow factor.


I love recipes like this one where I get to fool my guests that this was keeping me in the kitchen all day!


You may remember another favorite Apple Stuffed Pork Tenderloin Recipe our family loves or our favorite oven smoked pork is another great recipe to try.


Scroll down to the easy recipe card and step by step instructions on how to make an elegant dinner so easy!

Pork Suggestions

Apples go great with pork, fresh slices in the stuffing are delicious.


If you love pepperoni and mozzarella, that's another great filling.


Combinations of flavors can be endless.


Use whatever you like ham, tomatoes, spinach, fruits, and so much more, just get creative!

Juicy Baked Pork

When I first started making stuffed pork, I was amazed at how juicy it stayed.


The cheese inside and using wine, apple juice or broth was the secret, it baked to perfection every time.


I really couldn't decide which stuffed tenderloin I loved more so I wrote both recipes here and several combinations suggestions.


You can decide and change ingredients as you prefer, I love apples and cheddar or provolone in the stuffing for apple stuffed pork.


The tomato Caprese style is amazing with tomato and cheese with a little fresh spinach the perfect all in one pan meal!

Filling Suggestions for Stuffing Pork

Honestly, you can make any kind of filling starting by spreading cream cheese on the meat.

• mushrooms, peppers, cooked Italian sausage
• hot peppers like jalapenos or long hots
• add anything to the center you may like on your pizza!
• pepperoni, spinach and mozzarella and sometimes some prosciutto.
• spinach and goat cheese
• dried cranberries and pecans or roasted pumpkin seeds
• pears, pecans, cranberries, dates
• apples, cheddar, and walnuts
• bacon cooked with cheddar, pears or apples
• pesto sauce with spinach or arugula
• tomato sauce, pepperoni, and shredded mozzarella
• tomatoes, mozzarella, basil, arugula, spinach or escarole

Stuffing

My mom loved making meats stuffed, braciole is Italian stuffed meat and my favorite in tomato sauce.


I love stuffing the meat, it adds not only flavor but much more juice to the meat.


Pork tends to be dryer than most so stuffing it really keeps it delicious, moist and tender.


You can add more ingredients to the stuffing especially escarole or spinach that enhances the flavors, depending on what your family likes.


It will look like you were cooking all day and come out with a gourmet meal. Easy as can be!

Ingredients you will need:

• 2 to 3 lb Pork Tenderloin
• Italian flavored breadcrumbs
• apples sliced thin or chopped
• sharp cheddar or provolone
• cream cheese or any soft spread cream cheese
• minced garlic
• granulated garlic powder
• olive oil
• salt
• pepper
• dried oregano
• chopped fresh parsley
• apple juice, white wine or water
• cooked crumbled bacon
• Slices of Tomatoes
• Mozzarella
• Cream Cheese or Fontina cheese
• Fresh basil leaves
• grated cheese

Tips for filling the Meat

• When you buy a pork tenderloin it looks like a long roll.
• Place it on a cutting board and slice it lengthwise.
• It's usually very thick, so then I again slice it lengthwise but not cutting through to the bottom to leave a nice flat piece of meat to stuff.

Side Dishes

Just about anything goes great with stuffed pork tenderloin.


Try a baked macaroni and cheese Italian style or some of my best potato recipes.


I can serve this pork on a bed of salad greens dressed with oil and vinegar and be happy with that.


If your entertaining guests then some good old fashioned comfort side dishes are in order with some yummy appetizers to start off with!

Try Some Other Favorite Recipes Of Ours

Sausage Peppers Spinach and Potato Pan Casserole
Baby Back Spare Ribs in Bourbon
Mom Sausage Patties Potato, Peppers, Mushrooms
Homemade Sausage Skewers

Easy to Prepare

If you love pork don't miss trying to make this simply stuffed tenderloin.


It really isn't hard to make and delicious and so impressive.


Everyone will ask you how you made this and want this recipe.

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stuffed pork tenderloin, apple stuffed pork, pork tenderloin stuffing, how to cut pork tenderloin and stuff, tomato stuffed pork

Pork, meat, stuffed meat, gourmet meals, easy recipes

Italian American

Yield: 6

Author: Claudia Lamascolo

Stuffed Pork Tenderloin

prep time: 25 Mcook time: 1 hourtotal time: 1 H & 25 M

This pork tenderloin is fork-tender and stuffed two different ways, Both recipes are delicious, one with apples the other with tomato and mozzarella with basil.
Either way, this looks like and taste like a gourmet meal and so easy!

ingredients:

• Apple Stuffed Pork
• 2 to 3 lb Pork Tenderloin
• Italian flavored breadcrumbs
• 2 or 3 apples sliced thin or chopped
• sharp cheddar or provolone
• cream cheese or any soft spread cream cheese
• 2 teaspoons minced garlic
• granulated garlic powder
• olive oil
• salt
• pepper
• dried oregano
• chopped fresh parsley
• apple juice, white wine or water
• For Meat Lovers: add pepperoni, ham or cooked crumbled bacon
• Caprese Style Stuffed Pork Tenderloin
• Slices of Tomatoes
• Mozzarella
• Cream Cheese or Fontina cheese room temperature
• Fresh basil leaves
• grated cheese
• Italian seasoned bread crumbs
• Minced garlic
• Granulated garlic
• Dried Oregano
• Pinot Grigio wine, chicken broth or water
• Optional:
• Add fresh or frozen spinach or escarole or other greens you like
• For meat lovers and as shown in the photo,  spread with cream cheese, add thinly sliced hot ham capicola and finely sliced pepperoni, Proscuitto, mozzarella, fresh spinach follow the same instructions for Caprese stuffed.

instructions:

How to cook Stuffed Pork Tenderloin

1. Step One Slice the Pork:
2. Slice the pork lengthwise not cutting through leaving a pocket(mine was around 2 1/2 pounds.
3. Open it up.
4. Pound it slightly to make it thinner if too thick.
5. When you stuff and roll it up or fold it over.
6. For Apple Stuffing:
7. Spread with cream cheese softened.
8. Add some cheddar or provolone, any meat using on that layer.
9. Next, add garlic, sprinkle with bread crumbs. hot ham if using, apples, drizzle the entire length with olive oil.
10. More sliced cheeses. Add all the herbs and spices on top. More garlic if you like. Fold over or roll up and place in a greased baking dish to fit.
11. Pour around 1/2 cup apple juice, chicken broth or white wine around to cover the bottom of the pork loin.
12. Salt and pepper to taste, herbs, fresh herbs, sprinkle with granulated garlic on top of rolled pork.
13. Drizzle with olive oil on top and sprinkle with bread crumbs.
14. Cover with foil for the first hour.
15. Remove the last 1/2 hour or remaining baking time. Add more apple juice or other liquid.
16. Bake in preheated oven 350 degrees for around 1 1/2 hours depending on thickness pork should be fork-tender.
17. For Caprese Stuffing:
18. Spread sliced pork with softened cream cheese or other soft spread cheese.
19. Layer with tomatoes, mozzarella, basil, sprinkle with minced garlic and grated cheese.
20. Add any kind of meats or greens you like on top.
21. Sprinkle bread crumbs evenly on top.
22. Rollup, seam side down.
23. Add your casserole pan.
24. Drizzle with olive oil, sprinkle with granulated garlic and bread crumbs and grated cheese. on top.
25. Pour 1/2 cup white wine, chicken broth or water to cover the bottom of the pork.
26. Cover with foil, bake at 325 degrees for 2 hours or more depending on the thickness of the pork..

Calories
325

Fat (grams)
16

Sat. Fat (grams)
9

Carbs (grams)
11

Net carbs
9

Sugar (grams)
10

Protein (grams)
26

Sodium (milligrams)
119

Created using The Recipes Generator

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Filet Mignon Topped with Seafood

Watch My Quick Video on Stuffed Pork Tenderloin

Disclosure: This recipe was originally shared in 2017. It was edited and re-published in 2020.