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Stuffed Pork Tenderloin with Spinach and Goat Cheese

Published: March 19, 2017 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 50 Minutes
Serves Serves 4
Stuffed Pork Tenderloin with Spinach and Goat Cheese
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Average Rating: 4.5 | Rated By: 9 users

If you haven’t tried stuffed pork tenderloin with spinach and goat cheese, brace yourself. It’s an experience. We have added enticing apple horseradish sauce for those that love to smother their meat in sauces

This gluten free recipe may sound complicated, but it is super easy to make. This pork tenderloin boasts an array of interesting flavours and textures. Adding steamed vegetables or light salad to this delicious stuffed pork tenderloin is all you need

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Ingredients

  • 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
  • 1 tsp. GF horseradish
  • 1 apple, peeled and finely grated
  • ¼ cup fresh orange juice

    • Instructions

  • 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 one side of the meat
  • Spread the spinach mixture lengthwise over half of the meat that was spiced. Roll up the meat 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 stuffed meat on the prepared baking sheet and brush with the remainder of spice mixture. Roast uncovered for 50 minutes.
  • APPLE HORSERADISH SAUCE (optional)
  • 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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