Stuffed pork tenderloin

Cooking time: 1 h
Servings: 4
Calories: 384.8 kcal
Fats: 21.1
Proteins: 32.1
Carbohydrates: 17.4
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Pork tenderloin is a very lean meat, comparable in diet to chicken breast fillet. Cooking it is quick and easy, it is only important not to overdry.


Step 1

Finely chop the mushrooms and spinach, chop the garlic. Heat olive oil in a frying pan. Add mushrooms, garlic and soy sauce and fry for 5 minutes. on a strong fire. Add spinach and cook for 3 more minutes. Remove the pan from the heat and add the cream cheese, breadcrumbs and thyme leaves, salt and pepper and stir to combine. Cool down the filling.

Step 2

Preheat oven to 220°C. Cut the pork tenderloin in half lengthwise without cutting through the meat all the way through. Cutting both sides open the meat like a book.

Step 3

Spread the stuffing over the meat and roll up. Tie the roll with kitchen twine and brush the surface with olive oil. Sprinkle with salt and pepper.

Step 4

Transfer the roll to a baking sheet and place in the preheated oven. Bake 30 min. Remove the finished roll from the oven, cover with foil and leave for 10 minutes. Remove the string and cut the roll into portions.


1 large piece of pork tenderloin
300 g champignons
100 g spinach
3 garlic cloves
1/3 cup cream cheese
1/3 cup white bread crumbs
5 sprigs thyme
1/2 st. l. soy sauce
olive oil
freshly ground black pepper

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