My husband showed up at home with a huge case of pork tenderloin. After a little figuring, this is the best of the best recipes that I was able to come up with. It was a big hit at our house and is easily doubled.
Cheese-Stuffed Pork Tenderloin Ingredients
2 green onions, chopped
2 slices cooked bacon, crumbled
3 tablespoons shredded Cheddar cheese
2 tablespoons cream cheese, softened
2 tablespoons frozen chopped spinach
2 tablespoons finely chopped white mushrooms
teaspoon chopped garlic
1 pinch dried parsley
salt and ground black pepper to taste
1 pork tenderloin, butterflied and pounded flat
1 cup dry bread crumbs
How to Make Cheese-Stuffed Pork Tenderloin
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Cheese-Stuffed Pork Tenderloin Nutritions
Calories: 348.5 calories
Carbohydrate: 27.7 g
Cholesterol: 84.8 mg
Fat: 11.7 g
Fiber: 2.2 g
Protein: 31.6 g
SaturatedFat: 5.5 g
ServingSize:
Sodium: 403.1 mg
Sugar: 2.7 g
TransFat:
UnsaturatedFat:
Cheese-Stuffed Pork Tenderloin Reviews
This recipe is going in my use to impress file. So very very good.
I love this recipe. I made for a party of 10 (3.5lbs pork) and it turned out perfect. I made a few adjustment to what I had on hand. I added cilantro, more spinach, a bit more cheese. I didnt have mushrooms so I added some bread crumbs/butter. I used a thermometer and the 145 interntal temperature was ideal.
This was easy but looked and tasted gourmet, and was very juicy and tender. I may have had a smaller tenderloin so only took 45 mins to cook and let sit for 10-15 mins before slicing. I had a chive/onion cream cheese in the fridge so omitted the green onions, and didnt have chopped spinach so just laid 4 fresh basil leaves over the spread and then rolled up.
Very tasty. added a bit more cream cheese. :) Delicious...thank you
Wonderful way to make a pork 2 Lbs tenderloin. Used chorizo instead of bacon and swish and peppercorn cheese since that is what we had in stock. We also tied it up to keep it together. Took about 1.5 hours at 350. Thanks for the great tip
This will be made again. I doubled the cheese and used fresh spinach and my husband even comment about how good it was.--Danielle
This was really very good. Id recommend seasoning both sides of the loin before stuffing and rolling. I also roasted mine on a bed of sliced onions, but otherwise didnt change anything. I do feel like this recipe leaves room to modify the stuffing part, but its fabulous as is. Oh, I did use some butchers twine to wrap it up and hold it together.
Yummy I would make this again, and would add a bit more spinach the next time.
Very good but hard to roll keeping the inner in..lol
Easy to make and very good
Entire family loved it. No more turkey at Thanksgiving This will be a regular. Couldnt be better. I followed recipe.
We wrapped the pork loin with bacon and cooked it on the smokers. It came our amazing
I made it for our 20th wedding anniversary. I substituted out the spinach and mushrooms, as my husband is not a big fan of either cooked. In their place I used a Granny Smith apple cored, chopped and sausage cooked (2 chorizos patties), a little bit of very finely crushed bread crumbs mixed in with both along with the cream cheese, old sharp shredded cheddar cheese.. My son opened the tenderloin up so I could put the stuffing in all of the opened area. I then carefully rolled it like a jelly roll and tied it closed. I lightly seasoned the outside with seasoned salt, pepper, and applewood smoke seasoning by Clubhouse. Cooked it for exactly 2 hours and it turned out perfectly, I even did roasted potatoes, carrots and onion with it and used the juice from the meat before hand to make gravy, as there was lots.
Excellent. I doubled the cheese amounts and it was delicious.
Probably not
This turned out EXCELLANT , made 2 smaller pork tenderloins for a dinner party , it was a hit . Followed the recipe did not make changes . Will make again for sure thank you .
Great recipe no changes
Made this for super last night. Daughter and her boyfriend was here. Did not tell anyone that it had spinach in it. After listening to rave reviews, finally told the secret to my family who thinks they do not like spinach. This recipe is wonderful just like it is written.
This was a HUGE hit at my house. I probably doubled the filling on it and I didnt use mushrooms, because I didnt want to go to the store. Also skipped the breadcrumbs, as we are trying to stay to low carb. :)
This was really tasty The whole family loved it. I made some mods based on what I had in my fridge and it worked out anyway.
My husband & I really liked this. It had a great flavor & was much easier to make than I thought it would be. I left off the breadcrumbs & I still think it turned out perfect
Very easy to make and tastes fantastic I butterflied the pork as I didnt have a mallet and pressed it until it was flat. Needed to use some skewers to keep it together. Will definitely make this again :D
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