Pork Loin Stuffed with Spinach

  • Recipe By
  • Published Sep 9th
  • Ready In2h 25m
  • Servings5
  • Calories357
Pork loin stuffed with spinach, onion, garlic and bread crumbs, basted in a fabulous sweet sauce.

Pork Loin Stuffed with Spinach Ingredients

The following are the ingredients needed to make delicious Pork Loin Stuffed with Spinach for 5 servings:

  • 1/2 (10 ounce) package frozen chopped spinach, thawed and drained
  • 3 tablespoons margarine
  • 1/2 cup diced onion
  • 1 clove garlic
  • 1/3 cup dry bread crumbs
  • 3 pounds pork tenderloin
  • 2 tablespoons ketchup
  • 1/4 cup orange juice
  • 2 tablespoons teriyaki sauce
  • 1/2 teaspoon ground cumin

Pork Loin Stuffed with Spinach Cooking Instructions

  • Prep25m
  • Cook2h
  • Ready In2h 25m

To cook Pork Loin Stuffed with Spinach, you need about 25 minutes of preparation time. The time needed to cook this Pork Loin Stuffed with Spinach is about 2 hours , and you can serve your Pork Loin Stuffed with Spinach within 2 hours 25 minutes . The following are the steps to cook Pork Loin Stuffed with Spinach easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
  3. 3 In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Notes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 357 calories; 13.4 grams of fat; 12.3 grams of carbohydrates; 45 grams of protein; 118 milligrams of cholesterol; 584 milligrams of sodium.

  1. May 15th 2008

    We agreed the basic recipe was very good. But I would never have cooked it that long. I took it out at 140 degrees and tented it for 15 mins. For my family we added more garlic and some c ...

  2. Dec 10th 2006

    I just made this recipe for a dinner party and it was a huge success. I didn't think I's like the orange flavored glaze so I substituted apple cider for the orange juice and the flavor was great.

  3. Apr 21st 2006

    Great recipe and very tasty! If you want to be brave, I like to mix up a sour creme sauce with some spinach, dijon mustard, crushed thyme, a little black pepper and serve with it. It reall ...

  4. Nov 14th 2005

    easy to prepare and not too much fuss. I used fresh baby spinach and a smaller tenderloin, but worked out just fine. I felt the 2 hour cooking time was way too long, so watch that. I als ...

  5. Feb 11th 2005

    This was a very good recipe, however I kicked it up a notch and added prosiutto and mozzarella to it.when I spli the roast I added the prosiutto and then mozzarella, then the spinach, then ...

  6. Mar 24th 2003

    I loved the spinach filling in this, however, the sauce didn't do much for me. I actually made this last thurs, and I wasn't sure if it was my buds, or if there was a "taste" that I just wa ...

  7. Nov 14th 2002

    I think maybe the cooking time is way too long. I used a meat thermometer and the roast was done way before the cooking time stated. It turned out very dry and salty. Maybe less cooking time ...

  8. Jun 8th 2002

    I was expecting a tastier dish because it smelled so good while in the oven, however it was just way too dry. It needed some more flavor too.

  9. Dec 10th 2001

    LOVED this recipe. This was the first pork roast that my husband liked. I made it for a dinner party and everyone wanted the recipe. When I served some leftovers to friends the next day t ...