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Pork Tenderloin Stuffed with Goat Cheese, Spinach, and Sun-Dried Tomatoes – Recipe

You already know from my previous post, that I stocked up on well priced pork loin, and will share my new recipes.

This time I tried a recipe for Pork Loin stuffed with a mixture of sauteed spinach with garlic, sun-dried tomatoes, goat cheese, cream cheese, and sour cream, with some modifications.

I decided to use Dijon Mustard and spices  topping, rather than olive oil and spices.

As a side dish for this meat, I prepared cooked brown rice, flavored with onions sauteed in the leftover olive oil from the sun-dried tomatoes, and seasoned with parsley flakes, salt and pepper.

Pork Tenderloin Stuffed with Goat Cheese, Spinach, and Sun-Dried Tomatoes – Recipe

Pork Tenderloin Stuffed with Goat Cheese, Spinach, and Sun-Dried Tomatoes – Recipe


  •  2.3 lbs Pork Tenderloin, trimmed of fat and membrane
  • 3 cloves garlic, minced
  • 2 Tbs. olive oil
  • 1/2 onion, chopped
  • 10 0z spinach, thawed and squeezed out dry (I also added one bag of fresh spinach)
  • 2 Tbs. white wine
  • 4 0z sun-dried tomatoes packed in oil, chopped
  • 4 oz goat cheese
  • 4 oz cream cheese (I used 1/3 less fat)
  • 1/2 cup sour cream, or Greek Yogurt
  • salt and pepper to taste
  • Mustard Sauce
  • 1/4 cup Dijon mustard
  • 2 cloves garlic, minced
  • 1 Tbs. Oregano
  • 1 Tbs. Thyme
  • 1 tsp. brown sugar
  • Salt and pepper


  1. Cut the meat horizontally 1 inch thickness from the bottom towards the center, but not cutting it through.
  2. Then cut again from center towards the other end, also about 1 inch thickness, to turn the tenderloin into a rectangular piece of meat about 1  inch, or so,  in thickness.  Sprinkle with salt and pepper and set aside.
  3. Heat olive oil in sauce pan, and saute the onions until lightly golden, add chopped garlic and saute for a minute.
  4. Rinse fresh spinach, shake off excess water, remove stems.
  5. Mix in spinach into the sauteed onions and garlic.
  6. Add the thawed, squeezed dry spinach, and wine, and saute for a minute.
  7. Remove from heat, and mix in the sun-dried chopped tomatoes, goat cheese, cream cheese and sour cream, salt and pepper.
  8. Spread the filling over the meat, leaving at least an inch margin all around the meat rectangle.
  9. Roll up first 1/3 of meat over the filling towards center, then roll the opposite end of meat over the first one, also towards the center, to form a roll.
  10. Secure the ends and the seam with toothpicks, or use a kitchen twine to fasten the roll.
  11. Preheat oven to 400 degrees F.
  12. Place the pork roll in a shallow baking pan, pour the mustard sauce over it, and bake, uncovered for 50-60 minutes, or until the meat thermometer placed in the center of the roll, and reads 155 degrees F.
  13. Mustard Sauce
  14. In a small bowl, mix all ingredients, to incorporate and spread evenly over the top and sides of the pork roll.

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