How to Cook Rolled Stuffed Pork Tenderloins

Updated April 17, 2017

Making your own stuffed rolled pork tenderloin will require a skilled hand to pound out an even portion of meat. Once pounded, the meat can be made in many variations, but it is always wrapped around stuffing. Add your favourite types of fillings to tenderloin to create a signature dish. Pork tenderloin is usually served with an assortment of vegetables and with gravy. The entire dish takes about an hour and 15 minutes to make.

Preheat an oven to 204 degrees Celsius. Slice a portion of the fat off the meat by making a slit at the corner. Pull the fat up while slicing by pulling on where the fat meets the meat until all the fat is removed.

Slice about 1 inch under the meat but leave it joined at the far side. Open the meat and then slice about another 1 inch under the top of the meat from the other direction to get one thin portion of meat.

Cover the tenderloin with cling film. Pound the meat with a mallet to make the meat a consistent thickness. Remove the cling film.

Slice the meat down to middle. Season the meat with salt and pepper and sprinkle on oregano or your favourite herb.

Boil a medium pot of water. Rinse four small handfuls of spinach and put them in the boiling water for five seconds. Remove the spinach with a strainer and then put it on paper towel to dry. Pat dry the spinach with paper towel.

Place a thin layer of spinach onto the pork. Place about a 1/2-inch layer of meat stuffing onto the spinach and then pat it down with your hands. You can purchase the meat stuffing from a store or make it by hand. It is made from breadcrumbs and an assortment of vegetables.

Roll the meat tightly lengthwise so that the spinach and stuffing is in the middle of the meat. Tie butcher string around the tenderloin by wrapping it around the meat.

Place the meat in a roasting pan. Add a cup of vegetable stock.

Place the meat in the oven for 45 minutes. Let the meat rest for 10 minutes before carving.

Things You'll Need

  • Cutting board
  • Knife
  • Cling film
  • Mallet
  • Salt
  • Pepper
  • Oregano
  • Spinach
  • Meat stuffing
  • Medium pot
  • Butcher string
  • Roasting pan
  • 1 cup vegetable stock
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About the Author

Phillip Chappell has been a professional writer in Canada since 2008. He began his work as a freelancer for "Senior Living Magazine" before being hired at the "Merritt News" in British Columbia, where he wrote mostly about civic affairs. He is a temporary reporter for the "Rocky Mountain Outlook." Chappell holds a Bachelor of Journalism in computer programming from University College of the Cariboo.