Hasselback Pork Tenderloin is a delicately flavored pork tenderloin stuffed with spinach, feta, and sun-dried tomatoes. It looks elegant, tastes great, and cooks quickly. It’s perfect for guests or a last-minute weeknight meal that is gluten-free and low-carb.
Pork tenderloin is a tender cut of pork that is lean, juicy and flavorful. It cooks up perfectly on the grill, and the oven. It is a lean cut of pork and it will cook even more quickly in the oven and can dry out. The addition of the vegetable filled stuffing in this recipe adds moisture allowing for the meat to stay tender and juicy.
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Spinach Stuffed Pork Tenderloin Ingredients
Just a few fresh and simple ingredients are necessary to make this recipe, here is what you will need:
- Extra Virgin Olive Oil
- Pork Tenderloin that weighs one more or a little over
- Baby Spinach
- Sun-Dried Tomatoes
- Feta Cheese or goat cheese
- Garlic
Here is how to make Pork Tenderloin Stuffed with Spinach and Feta
This recipe comes together quickly. It can be made ahead of time and stored in the refrigerator and brought to room temperature just before popping it in the oven.
- Combine the spinach, sun-dried tomatoes, and feta cheese
- Use a sharp knife and cut slices into the tenderloin horizontally
- Fill in between the slices with the stuffing mixture
- Bake
It will take about 35 to 40 Minutes to make this recipe
Tips and Variations For Making Hasselback Pork Tenderloin Stuffed with Spinach and Feta
- When slicing the pork tenderloin, 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.
- A lean pork loin can be used in this recipe in place of pork tenderloin. Double the amount of stuffing and cook the pork 20 to 25 minutes per pound until internal temperature of the pork reaches at least 145.
- Substitute pork with boneless chicken breasts. Lower the oven temperature to 375 and cook for 30 minutes or until internal temperature has reached 165.
- Change up the stuffing! Substitute the feta cheese for goat cheese, add any combination of vegetables, such as mushrooms, diced zucchini, olives, roasted peppers, tomatoes, bell peppers.
Serving Suggestions For Spinach Stuffed Hasselback Pork Tenderloin
- Green Beans and Bacon
- Spinach Salad with Basil
- Arugula Quinoa Salad
- Steamed vegetables
- Baked Potatoes
More Pork Recipes For You:
Hassleback Pork tenderloin
Hasselback Pork Tenderloin is a delicately flavored pork tenderloin stuffed with spinach, feta, and sun-dried tomatoes. It looks elegant, tastes great, and cooks quickly. It's perfect for guests or a last-minute weeknight meal that is gluten-free and low-carb.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pork tenderloin that is about 1 to 1 ½ pounds
- 1 cup chopped baby spinach
- ¼ cup sun-dried tomatoes
- ¼ 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 ¾ 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 information is provided by Nutrifox, an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.
Nutrition Information:
Yield: 4 Serving Size: 4 ouncesAmount Per Serving: Calories: 64Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 123mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 7g
Nutrition information is provided by an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.
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.