Pork Loin Stuffed with Spinach

Pork Loin Stuffed with Spinach


"Pork loin stuffed with spinach, onion, garlic and bread crumbs, basted in a fabulous sweet sauce."

Ingredients 2 h 25 m {{adjustedServings}} servings 357 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 45 g
  • 90%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 584 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
  3. In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
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Reviews 89

  1. 105 Ratings


This was a very good recipe, however I kicked it up a notch and added prosiutto and mozzarella to it. when I spli the roast I added the prosiutto and then mozzarella, then the spinach, then another layer of mozzarella followed by another layer of prosiutto. my wife and friens said it should have been one of the specials on the menu at a resturaunt. it came out sensational. try it.

I'm nuts too...

I loved the spinach filling in this, however, the sauce didn't do much for me. I actually made this last thurs, and I wasn't sure if it was my buds, or if there was a "taste" that I just wasn't sure about. It was the "taste" & I'm not exactly sure what it is, but I know for a fact that it isn't the filling. I added water chestnuts to the filling, because I had an extra can starring me in the face. The roast itself came out very tasty, nice & tender, but if I were to make this again, I would use olive oil (like in the roasted pork loin, from this site) instead of the sauce because that roast came out fantastic! Use a meat thermometer to ensure proper cooking time & your roast will not be dry. This would be equally great with pork chops as other have suggested! Thanks Mariah!


We agreed the basic recipe was very good. But I would never have cooked it that long. I took it out at 140 degrees and tented it for 15 mins. For my family we added more garlic and some cilantro in the stuffing and more cumin in the sauce. I also make the sauce several hours ahead so the flavors meld, chill it and then bring back to room temp. And since I first made this I've learned to double the spinach stuffing mixture. It is so much better and makes the presentation even more distinct. I also have been known to add a shot or two of bourbon to the sauce!!! This is an update - I originally reviewed it years ago and continue to love it and make it often.