Stuffed Pork Tenderloin with Spinach and Goat Cheese

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Average Rating: 5 | Rated By: 16 users

If you haven’t tried Stuffed Pork Tenderloin with Spinach and Goat cheese, brace yourself! It’s an experience. Tender pork stuffed with tasty spinach and goat cheese filling, lightly flavoured with garlic.

For extra flavour, the tenderloin is rubbed with flavourful thyme, black pepper and maple syrup seasoning, giving the tenderloin the most delicious crispy coating. 

What is pork tenderloin?

Pork tenderloin is one of the leanest, most tender cuts of meat. Itis a long, narrow, boneless cut of meat from the muscle that runs along the backbone. It is lean with a mild flavour. 

Difference between tenderloin and pork loin.

Both cuts have similarities, but they are cut from different parts of the pig. The tenderloin is much smaller and cooks quickly over high heat. 

The pork loin is wide and comes from the back. It is large, lean and tender, and you can cut steak size pieces from it. 

The cooking time of pork loin is also different. The best cooking method for pork loin is slow roasting at a lower temperature.


stuffed pork tenderloin with spinach and goat cheese


What to look for when buying pork tenderloin?

Pork tenderloin should be no larger than 1 1/2 pounds. The colour should be pinkish-red with very little marbling. You may have seen large pieces from1 1/2 pounds and more, with pale colour. Stir away from these.

And, the tenderloin cut is more expensive. But, the loin is a good choice if you are looking for a well-priced roast when feeding a crowd.

This tender pork dish may sound complicated, but it is easy to make. The meat boasts an array of exciting flavours and textures. 

Adding steamed vegetables, a light salad or Sweet Potato and Yam Mash to this delicious stuffed pork tenderloin is all you need. But I like to add apple horseradish sauce as a condiment. Recipe included.

If you need more recipes using pork, check out our selection of tasty gluten-free pork recipes here ->




  • 3 Tbsp. extra virgin olive oil, divided
  • 2 garlic cloves, chopped
  • 6 oz. fresh baby spinach
  • 8 oz. goat cheese or you can also use feta cheese
  • About 1 ½ lb. pork tenderloin
  • 1 tsp. sea salt
  • ½ tsp. coarsely ground black pepper
  • ½ tsp. dried thyme leaves
  • 2 Tbsp. pure maple syrup, divided
  • 1/3 cup sour cream
  • 1 Tbsp. GF mustard
  • 2 tsp. horseradish
  • 1 apple, peeled and finely grated
  • ¼ cup fresh orange juice
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  • In a large pan heat 1 tablespoon of oil over medium heat, add garlic and then spinach. Stir-fry for 3 minutes or until spinach has just wilted. Transfer to a bowl and add goat cheese. Stir to combine
  • Make a lengthwise cut down the center of the tenderloin, cutting to but not all the way through the other side. Spread the meat flat and pound the meat using a mallet to about 3/4-inch thickness in a shape of a rectangle
  • Combine remainder of the olive oil with salt, pepper, thyme and 1 tablespoon of maple syrup. Brush half the spice mixture over the tenderloin
  • Spread the spinach mixture over half of the the spiced side. Roll firmly jellyroll style starting at the spinach end. Secure with wooden skewers
  • Preheat oven to 410 F and line a baking sheet with foil.
  • Place the tenderloin seam down on the prepared baking sheet and brush with remaining spice mixture. Roast uncovered for 50 minutes
  • In a blender add sour cream, mustard, horseradish, the remainder of maple syrup, grated apple and orange juice. Blend until creamy. Heat the sauce just before serving do not boil
  • Ultimately if you do not have time to make the sauce, serve the pork tenderloin with gluten free mustard, mayonnaise or horseradish. To serve, slice the tenderloin to about 1 ½-inch thick slices and spoon the sauce around the meat
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