Spinach Stuffed Hasselback Pork Tenderloin – Flavorful and Easy
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Hasselback Pork Tenderloin is a flavorful spinach-stuffed pork tenderloin. It’s a simple yet impressive dinner that comes together quickly and delivers a delicious flavor. Thanks to the mix of spinach, feta, and sun-dried tomatoes which creates a perfect blend of flavors, making it ideal for any weeknight dinner.
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Pork tenderloin is a lean and tender cut of meat that cooks quickly, and it can also dry out when it’s cooked in the oven. To keep it moist, I added a vegetable filling made of spinach and sun-dried tomatoes to help the meat stay tender and flavorful. It is a simple way to elevate this already amazing cut of meat.
What you’ll love about this recipe
Here is what you will need
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Ingredient List
How to make Hasselback pork tenderloin
Prepare: Chop the spinach, garlic, and sun-dried tomatoes. Line a rimmed baking sheet with parchment paper and preheat the oven to 425 degrees f.
STEP 1: Mix the spinach, feta cheese crumbles, garlic and sun-dried tomatoes together in a small mixing bowl.
STEP 2: Use a sharp knife to cut horizontal slices into the meat that are about 1 1/2 inches apart while being careful not to slice all the way through.
STEP 3: Once the entire tenderloin has been sliced, start to add the stuffing with a spoon
STEP 4: Place the stuffed pork tenderloin onto the prepared baking sheet pan and place it on the middle rack of the preheated oven and bake for 15 minutes, reduce the heat and bake for 5 to 10 minutes longer until the internal temperature of the pork is at least 145 degrees f.
Tip! Pork tenderloin cooks fast. Use a reliable instant-read meat thermometer for the quickest and best results.
How to store leftover stuffed pork tenderloin
Since this is a small cut of meat, there’s a good chance you may not have leftovers, but if you do, store leftovers in an airtight container in the refrigerator for up to 4 days.
Serving suggestions
Serve Hasselback stuffed pork tenderloin with a side of baked potato, roasted baby potatoes, green beans, roasted Brussels sprouts, or asparagus for a simple dinner.
Recipe variations
Meat – Replace pork with boneless chicken breasts, slice in half and stuff with spinach and feta cheese. Lower the initial oven temperature to 375 degrees f and cook for 30 to 40 minutes until the internal temperature of the chicken has reached at least 165 degrees f.
Vegetables – Instead of or in addition to baby spinach, try using any combination of chopped baby kale, roasted peppers, mushrooms, or olives.
Fruit- Stuff the pork with a thin apple slice or pear slice and cheddar cheese.
Cheese – Replace feta cheese with freshly grated Parmesan cheese, mozzarella cheese, or goat cheese crumbles.
Tips & Tricks
- When slicing the pork tenderloin to stuff it, place an object such as a wooden spoon on each side to stop the knife from cutting all of the way through the pork to the cutting board.
- Pork tenderloin cooks quickly, and may not be brown when it has finished cooking. To achieve a browned look, change your oven setting to broil during the last few minutes of cooking.
- Use a butter knife to help you push the stuffing ingredients into the little space between the slices in the meat.
- Don’t confuse pork tenderloin with a pork loin in this recipe. The average size of pork tenderloin is 1 to 2 pounds and cooks quickly while a pork loin is larger. Pork loin can be used as a substitute but you will need to double the stuffing recipe and increase the cooking time to 25 minutes per pound of meat.
Recipe FAQs
A pork tenderloin is a small cut of meat that is from the muscle that runs down either side of the backbone of a pig. It’s lean, tender, and mild. A pork loin or pork roast, on the other hand is a larger cut of meat (usually 2 to 5 pounds) that comes from the pig’s back. Pork loin roast is also fairly lean and you can get it boneless or bone in. It takes longer to cook and isn’t typically a good substitute for pork tenderloin in recipes.
Hasselback is a cooking method in which potatoes or other foods are sliced almost all the way through in thin layers and then stuffed with flavorful fillings. The name came from a restaurant in Stockholm Sweden, Hasselbacken, where the recipe for Hasselback potatoes was first introduced in the 1940s.
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Hassleback Pork tenderloin
Ingredients
- 1 tablespoon [extra virgin olive oil]
- 1 pork tenderloin that is about 1 to 1 1/2 pounds
- 1 cup chopped baby spinach
- 1/4 cup [sun-dried tomatoes]
- 1/4 cup feta cheese crumbles
- 2 cloves chopped garlic
Instructions
- pre-heat oven to 425
- clean and trim pork tenderloin and remove silver skin
- Slice the tenderloin by cutting 3/4 of the way through horizontally a half inch apart
- mix the spinach, sun-dried tomatoes, feta cheese and garlic together
- with a spoon stuff each opening with the sutffing mix
- brush with olive oil and place the tenderloin onto a parchment lined baking sheet, and roast for approximately 15 minutes – until internal temperature reaches 145.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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15 mins? Mine was still raw in middle
I am sorry to hear that Brian. The the tenderloins I use are usually a pound or less, I’m not sure what the weight of yours was. If you notice in the instructions I mention approximately 15 minutes and suggested an internal temperature of 145. It’s always a good idea to check the temperature because all ovens are different.
I try to never say anything negative ..please forgive me to start with …but I think you might have a type-o …because read your recipe says for an 11 pound tenderlion it takes fifteen minutes to cook ..I havent heard of that before ..that is why I think you might have miss typed it ..so sorry ..
Hi Brenda! Thanks for your comment. I just read the recipe, and noticed that it really confusing! It should say 1 (quantity) 1 pound pork tenderloin. I just fixed it on the recipe card. Thanks for letting me know.
Amazing my picky son even ate it.
Thank you for your comment, Lauren. I’m glad you liked it!