Pork Tenderloin Stuffed With Spinach, Sundried Tomatoes And Goat Cheese, And Cheesy Polenta Recipe

This recipe features a succulent pork tenderloin stuffed with a flavorful combination of spinach, sundried tomatoes, and creamy goat cheese. The tenderloin is seared to perfection and then baked to ensure a juicy and tender result. It is served alongside a creamy and cheesy polenta, which complements the flavors of the stuffed pork. This dish is a perfect choice for a special occasion or a delicious weeknight dinner.

4.7
12 Rating -
Rate
Non Vegdiet
2hr 20minstotal
10minsPrep
10minsCook
2hr 20m.total
10m.Prep
10m.Cook
Pork Tenderloin Stuffed With Spinach, Sundried Tomatoes And Goat Cheese, And Cheesy Polenta
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Ingredients for Pork Tenderloin Stuffed With Spinach, Sundried Tomatoes And Goat Cheese, And Cheesy Polenta Recipe

  • 1/4 Pork Tenderloin
  • As required Salt And Pepper, To Taste
  • 1/2 cup Fresh Spinach Leaves
  • 0.06 cup Sundried Tomatoes, Chopped
  • 0.06 cup Goat Cheese, Crumbled
  • 1/4 tablespoon Olive Oil
  • 1/4 cup Polenta
  • 1/2 cup Water
  • 1/2 cup Milk
  • 1/4 cup Shredded Cheddar Cheese
  • 0.06 cup Grated Parmesan Cheese

Directions: Pork Tenderloin Stuffed With Spinach, Sundried Tomatoes And Goat Cheese, And Cheesy Polenta Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.Butterfly the pork tenderloin by cutting it lengthwise, but not all the way through.
  • STEP 3.Open up the tenderloin and season with salt and pepper.
  • STEP 4.Spread the spinach, sundried tomatoes, and goat cheese evenly over the tenderloin.
  • STEP 5.Roll up the tenderloin tightly and secure with kitchen twine.
  • STEP 6.Heat a large oven-safe skillet over medium-high heat and add olive oil.
  • STEP 7.Sear the stuffed tenderloin on all sides until browned.
  • STEP 8.Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
  • STEP 9.Remove the tenderloin from the oven and let it rest for 5 minutes before slicing.
  • STEP 10.Meanwhile, prepare the cheesy polenta according to the package instructions.
  • STEP 11.Serve the sliced stuffed pork tenderloin alongside the creamy polenta.
  • STEP 12.Enjoy!

Cooking Tips

  • Make sure to properly butterfly the pork tenderloin to create a pocket for the stuffing.
  • Use kitchen twine to secure the rolled-up tenderloin and prevent the stuffing from falling out.
  • Allow the tenderloin to rest before slicing to ensure the juices redistribute and the meat remains tender.

Storage and Serving

  • Leftover stuffed pork tenderloin can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the pork gently in the oven or microwave before serving.
  • The cheesy polenta can be stored in the refrigerator for up to 2 days and reheated on the stovetop or in the microwave.
Nutrition
value
708
calories per serving
50 g Fat58 g Protein6 g Carbs3 g FiberOther

Current Totals

  • Fat
    50g
  • Protein
    58g
  • Carbs
    6g
  • Fiber
    3g

MacroNutrients

  • Carbs
    6g
  • Protein
    58g
  • Fiber
    3g

Fats

  • Fat
    50g

Vitamins & Minerals

  • Calcium
    78mg
  • Iron
    4mg
  • Vitamin A
    1716mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    15mg
  • Vitamin B6
    50mg
  • Vitamin B9
    766mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    51mg
  • Vitamin E
    3mg
  • Copper
    78mcg
  • Magnesium
    89mg
  • Manganese
    < 1mg
  • Phosphorus
    555mg
  • Selenium
    73mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp