Imagine cutting into a perfectly roasted pork tenderloin and revealing a luxurious, creamy filling that bursts with flavor in every single bite. This Jim Hamilton-style stuffed pork tenderloin isn't just a meal—it's a culinary experience that transforms an ordinary dinner into an extraordinary feast. Packed with vibrant spinach, tangy sun-dried tomatoes, and rich cream cheese, this recipe will elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pork tenderloin
- 1 cup spinach, chopped
- 1/2 cup cream cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- Butterfly the pork tenderloin by making a lengthwise cut down the center, being careful not to cut completely through. Open the tenderloin like a book and pound it to an even thickness of about 1/2 inch using a meat mallet.
- In a medium bowl, mix chopped spinach, cream cheese, chopped sun-dried tomatoes, garlic powder, salt, and pepper until well combined.
- Spread the spinach and cream cheese mixture evenly across the opened surface of the pork tenderloin, leaving a small border around the edges.
- Carefully roll the tenderloin tightly, encasing the filling. Secure the roll with kitchen twine or toothpicks to keep the filling inside during cooking.
- Season the outside of the rolled tenderloin with additional salt and pepper.
- Place the stuffed tenderloin on the prepared baking sheet and roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove from the oven and let the meat rest for 5-10 minutes before slicing. This allows the juices to redistribute and ensures a moist, tender result.
- Remove any kitchen twine or toothpicks, slice the tenderloin into 1-inch thick medallions, and serve immediately.
Tips
- Always use a meat thermometer to ensure your pork reaches the perfect 145°F internal temperature—this guarantees juicy, safe-to-eat meat.
- When butterflying the tenderloin, use a sharp knife and take your time to create an even thickness. This helps the meat cook uniformly.
- Don't skip the resting period after cooking. Those 5-10 minutes allow meat juices to redistribute, ensuring maximum tenderness.
- For a beautiful presentation, slice the tenderloin at a slight angle to showcase the gorgeous stuffing inside.
- If you don't have kitchen twine, toothpicks work perfectly to secure the roll, but remember to remove them before serving.
- For extra flavor, consider briefly searing the rolled tenderloin in a hot skillet before roasting to develop a beautiful golden-brown exterior.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 4g
Protein: 35g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 110mg
