Spinach/Mushroom Stuffed Pork Loin with Roasted Potato Wedges

Don’t you get tired of “chicken this and chicken that”, sometimes? I know we do! Often, I try to make something that is not chicken. We don’t eat much pork here, mainly because we only like pork tenderloin and it can get a little pricey. When I do buy the tenderloin, I like to make the most of it. 

I’m sure, by now you’ve realized that we like spinach. What’s not to like? Since I had some spinach on hand, I thought it would bake a great stuffing for the pork. Next time I will use something else…I promise!


1 pork loin
2 cups uncooked sliced mushrooms (1 cup cooked)
1 9 oz package of frozen spinach, defrosted and well drained
3 large garlic cloves
1/4 cup yellow onion, chopped small
3/4 cup shredded mozzarella cheese
3-4 tbs olive oil
1/2 cup plain bread crumbs

3-4 large red potatoes
2-3 tbs olive oil
1/2 package of Herb Roasted Potatoes Mix

1. In a large skillet, heat up some veggie oil and add grated garlic and chopped onion. Saute until transparent. Add the sliced mushrooms. Cook until the mushrooms are done. Cool down enough so it won’t be too hot to touch.

2. In a large mixing bowl, combine the sauteed mushrooms, well drained spinach, cheese, some salt and pepper. Mix well, set aside.

~ Preheat the oven to 350.

3. Butterfly the whole tenderloin. Lay  it on top of the large cutting board that is covered in saran wrap. Cover the pork with another peace of saran wrap. Make sure its completely covered and more on sides.

4. Beat the pork loin to about half the original thickness. BE CAREFUL not to make it too thin or it will rip. Take off the top saran wrap.

5. Spread the spinach/mushroom mixture evenly on top of the beaten tenderloin, leaving about 1/2 inch on all sides not covered.

6. Carefully roll the tenderloin, lengthwise, pressing gently as you roll. Using cooking string, tie the rolled tenderloin is 3 spots so that it does not roll apart.

7. Rub the tenderloin roll with olive oil, lightly. Roll in the bread crumbs pressing gently.

8. Place the roll in the large oiled baking pan. Bake for about 75 minutes. Check if all the way cooked by cutting all the way in. If needed, cook for 15 more minutes.

 For Roasted potatoes:
– Cut the potatoes into wedges.
– In a mixing bowl, place the potato wedges then add the oil and mix. Mix well.

– Spread evenly onto a baking sheet so that no potatoes are on top of each other.
– Bake for about 25-30 minutes, or until golden brown.


* I am linking this recipe to the  Saturday and Sunday PARTIES. Why don’t you visit the wonderful hosts and link some of your own projects!

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  1. says

    What a GREAT recipe! I would love it if you came over to Cast Party Wednesday tomorrow and shared this and other recipes with us! :)
    I hope to see you there!

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