Pork Tenderloin

Easy and delicious!

Made this the other day – the thought of using cheese with meat was very interesting, and MAN, WAS IT GOOD!  Didn’t have any sun dried tomatoes, but butterflied my 2.5 # pork loin, put slices of Monterrey Jack with Jalapenos along both sides, then shoved as much spinach as I could in, before “closing” it up and tying it shut.  Then I worked at shoving the spinach that got away back inside, and oiled/seasoned the exterior, and popped it into the oven until done.  It’s delish, and have shared this recipe with several of my friends already!  Something different, and SO easy!  Just wish I could have gotten more spinach into it (will be adding additional cheese next time).  Excellent!!

I would love to see a three pound pork tenderloin! And the hog it came from! 🙂

Awsome! Instead of cutting into the side I cut down center almost to bottom of whole tenderlion then into the sides from the center cut and stuffed the insides that way. Great meal! This ones a keeper>

Yummy because I replaced the pepperjack cheese with goat cheese. I also make my own rub and cook in the oven. Great for leftovers. Will make this for company too.

This is outrageously delicious. I haven’t tried grilling this. Instead I typically open the raw tenderloin book-style, generously rub on cajun/creole spice (or whatever I have that closely mimics it, layer on as much of the spinach/sundried tomato/pepper jack cheese stuffing as possible and put it open in the 325 oven. I don’t pre-cook the tenderloin and only cook pork until it’s still somewhat pink. We prefer it since it’s juicier and more flavorful this way. Amazing recipe!

this was the first successful time I’ve made pork loin. It was so delicious! the perfect mix of sweet and spicy! I am deffinately adding this to my menu list regularly!

This is very tasty. I made it with a real pork tenderloin (you know. two long, skinny pieces of meat in a vacuum pack. I think many people and possibly even the writer of this recipe (looking at the photo used a boneless pork loin roast and not a true pork tenderloin. That said, it still worked well, just couldn’t stuff as much inside it as I had hoped. The flavors worked very well together. I also added chopped, cooked bacon to the mix. Served it with wild rice and sliced tomatoes and my family loved it.

Like others, I seared the pork tenderloin on all sides and then baked it for about 25 minutes. I sliced it open and added all the filling ingredients, but it was too much to stay in as stuffing, so I continued baking it “open faced sandwich style.” My husband and I don’t usually care for pork, but this was moist and flavorful and had just the right amount of spice. I will definitely be making this again.

I thought the flavor of this was very nice, but what doesn’t taste good with tomatoes & cheese?! It kind of defeats my purpose of choosing tenderloin for its leanness, but it WAS really yummy. I used habanero cheddar because I was craving some heat & Creole seasoning because I didn’t realize I was out of Cajun. HOWEVER, I haven’t the foggiest idea how you could POSSIBLY keep all the stuffing inside a split tenderloin while you grill it without tying it. I split it, stuffed it, and tied it with kitchen string before putting it on the grill. As such, it was quite difficult to assemble and really more trouble than a midweek dinner is worth. Maybe if you used a loin instead of a tenderloin (since I’m not sure a 3 lb. tenderloin exists anyway) there would be more room for stuffing. It was very good but I probably wouldn’t bother again.