Creamy Spinach Pork Tenderloin Roulade

Okay, okay, I know when you hear the word roulade you start to think “Yeah right, this recipe is way too much work!” But just hear me out for a minute – it’s really not. Think about this: you pound some meat, toss some fillings in, and roll it up. Not too hard sounding now, is it?

Pretty much you’ll just pound out a pork tenderloin, fill it with spinach and cream cheese, roll it up and keep it in place with toothpicks or butchers string, and throw it in the oven for an hour and a bit – no watching it with eagle eyes, no babysitting it and basting it while it cooks, just a simple, easy, and most of all delicious meal for you and your family!

The flavors of the cream cheese really go a long way with the pork and spinach in this recipe. The slightly crunchy, slight salty flavors of the prosciutto come through to really help take this all to the next level. On top of all that, you can make some crispy green beans with brown mustard and bacon fat to really add more flavor to this entire dish.

Let me know what you think in the comments!

Yields 4 servings of Creamy Spinach Pork Tenderloin Roulade

The Preparation

• 1 pound pork tenderloin
• 3 ³⁄₁₀ tablespoons olive oil
• 3 teaspoons minced garlic
• 5 slices prosciutto
• 6-7 cups spinach
• 4 ounces cream cheese
• ¼ teaspoon Mrs. Dash Table Blend
• Salt and pepper to taste

The Execution

1. Preheat oven to 450F if you are cooking right away. Otherwise hold off on preheating the oven until you’re ready to use the pork.

Butterfly the pork tenderloin (there are 2 pictured, you should only have 1). You do this by cutting either 1 or 2 slits through the meat depending on the size.

2. Put plastic wrap over the meat and pound it to 1/2″ thickness using the smooth side of the meat hammer. You want to be able to work with it later to roll it.

3. Season meat with salt and pepper to your liking. I normally sprinkle from the container until the whole tenderloin is covered.

4. Using the spiked side of the meat hammer, lightly pound the seasonings into the pork.

5. If you are prepping this recipe is advanced, store the pork tenderloin in the fridge. Otherwise, skip this step.

6. If you are resuming this recipe after you have pounded the pork tenderloin, preheat your oven to 450F. Bring 3 tbsp. + 1 tsp. Olive Oil to high heat in a pan. Add the spinach and let it wilt.

7. Once the spinach starts to wilt, move it aside and add 2 tsp. garlic to the pan. Let this cook for 30-60 seconds and then mix everything together.

8. Using sliced prosciutto, cover the entire pork tenderloin so no meat can be seen.

9. Spoon the spinach and garlic mixture on top of the pork tenderloin, making sure that it doesn’t go too far toward the edges (it will come out of the tenderloin otherwise once we roll it). Add the cream cheese by ripping chunks off.

10. Begin to roll the tenderloin lengthwise. Make sure you have toothpicks or butchers string handy so you can secure it once it’s been rolled.

11. Roll the pork tenderloin with all of the fillings completely shut and then secure it shut with toothpicks or butchers string.

12. Rub the outside of the roulade with 1 tsp. garlic, 1/4 tsp. Mrs. Dash Table Seasoning and fresh ground black pepper to taste.

13. Bake the tenderloin at 450F for 20 minutes, then reduce heat (WITHOUT opening oven door) to 325F and bake for an additional 60-75 minutes or until temperature reaches 145F.

14. Once the meat is done, let rest in foil for about 5-10 minutes.

15. Quick tip: If you’re using canned green beans, sautee them in bacon fat (or olive oil) with red pepper flakes and a sprig or thyme.

16. Cut pork tenderloin into 3/4″ slices and serve. If you’re using green beans, add a little brown mustard and olive oil over the top.

This makes 4 servings in total. Per serving, it is 483 Calories, 31.5g Fats, 2.5g Net Carbs, and 36.5g Protein.

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Creamy Spinach Pork Tenderloin Roulade

This makes 4 servings in total. Per serving, it is 483 Calories, 31.5g Fats, 2.5g Net Carbs, and 36.5g Protein.

The Preparation

• 1 lb. Pork Tenderloin
• 3 3?10 tbsp. Olive Oil
• 3 tsp. Minced Garlic
• 5 slices Prosciutto
• 6-7 cups Spinach
• 4 oz. Cream Cheese
• 1/4 tsp. Mrs. Dash Table Blend
• Salt and Pepper to taste

The Execution

1. Preheat oven to 450F. Butterly the pork tenderloin by cutting 1 or 2 strips through the meat of the pork.
2. Put plastic wrap over pork and pound out the meat to 1/2 inch thickness using the smooth side of the meat hammer. Season with salt and pepper and pound lightly with spiked side of meat hammer.
3. Add olive oil to pan can bring to high heat. Add garlic and let cook for 30-60 seconds, then add spinach and saute until wilted.
4. Lay slices of prosciutto over pork tenderloin to cover entire surface. Then pour spinach over the pork tenderloin. Make sure all the oil gets in there too.
5. Rip pieces of cream cheese off and lay them on the pork.
6. Roll the pork up and use toothpicks to secure the end. You can also use butchers string to do this.
7. Add seasonings to outside of pork (I used pepper, Mrs. Dash, and minced garlic).
8. Bake for 20 minutes at 450F and then reduce heat to 325F and cook for 60-75 minutes until internal temperature reads 145F.

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