Cheese & Spinach Stuffed Pork Loin

Chad is quit the chef. He has only gotten really into cooking about 2 1/2 years ago and he enjoys it. His palette is so sophisticated. I love that because my children get exposed to all different foods. I can’t think of very many 6 yr olds that know what goat cheese or shallots are. ๐Ÿ™‚

So in our home we eat better & cheaper than going out!

This is Chad’s newest recipe- I was the lucky recipient of the left overs for lunch the next day! YAHOO!!

Drain Spinach of any water by squeezing it tightly and in a strainer.

Mix spinach, cream cheese, goat cheese and 4 cheese blend. Add in your salt and pepper to taste. Mix well with a spoon.

You need to cut your pork in 1/2 the long way. But not all the way thru. Cutting it like an open book, and open it up wide. Place the meat on plastic wrap, then place another piece on top. Using your meat tenderizer- pound out the meat carefully till it is approximately 1/4 of an inch thick. Remove plastic wrap.

Spread your spinach & cheese mixture all over the meat. Then roll up your pork tender loin and tie with baking twine. (Or you could secure with toothpicks. Be sure to put the open end of the rolled up pork face down.

Add your bread crumbs to the pan, and cover your pork on both sides. Discard the remaining bread crumbs and place in the center of your glass baking dish.

Just in case you couldn’t tell whose hands these were ๐Ÿ™‚ Chad of course!

Bake at 350 degrees F for 35-40 minutes. If your oven is convection it may bake quicker. ๐Ÿ™‚

We served immediately with sides of rice and seasoned corn.

So if you counted– that is 6 cheeses in this dish! DE.LI.CIOUS!!

If you try out this dish- let us know what you think.


3 Responses to Cheese & Spinach Stuffed Pork Loin
  1. Plucky
    April 7, 2011 | 11:08 am

    O-M-G that looks amazing. LOL

  2. Kelly Jacobs
    September 5, 2012 | 8:52 pm

    Thank you so much for sharing this recipe!!! Also, I LOVE that you added pictures. I am a High School Culinary teacher and have been looking for a great pork tenderloin recipe to cater an event for 100 people. My students will really enjoy making this for the event.

    Thanks so very much,
    Kelly Jacobs

  3. Jocelyn Ramey
    November 4, 2012 | 7:44 pm

    This was great to find while making my first time, apose to buying from store already prepared. My boyfriend and I have recently moved in together and I am happy to re-create an exciting meal with very little preperation. Ironically we too have a 6year old son and we as a family found this to be a exciting activity together in the kitchen. Thank you Chad. Feel free to e-mail me your newest recipe. Keep up the creativity ๐Ÿ™‚

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Both deaf since the age of 3, Chad and Mary Beth enjoy not only raising their little family but photographing together, cooking & crafting as well. Living in Central Florida with their ... Read More About Us ยป