Pork Tenderloin Stuffed with Spinach and Mozzarella

I love fresh mozzarella with fresh tomatoes and a drizzle of olive oil.

Using it in cooked dishes can be a bit of a problem. It has a lot of liquid. When I slice it and add it to pizza, for example, it tends to make the crust soggy and / or runs off and makes the bottom of the oven a mess.

When I decided to use it in the pork tenderloin, I anticipated the liquid run off…. and decided to use it in a tomatoes sauce to serve with the pork.

It worked a treat!

Pork Tenderloin Stuffed with Spinach and Mozzarella

Total time: 45 minutes


  • 14oz (420gr) pork tenderloin
  • 1oz (30gr) fresh spinach
  • 4ozo (125gr) fresh mozzarella, sliced
  • 2 slices Prosciutto or other dry-cured ham
  • 1/2 tsp smoky paprika
  • 1/2 tsp cumin
  • 14 tsp sumac
  • 1/4 tsp celery salt
  • 2 medium shallots, chopped
  • 2 cups (15oz, 450gr) chopped tomatoes
  • 1/2 tsp chili powder
  • 1 tsp Herbes de Provence

Stuffed Pork, Prep


  • Butterfly pork tenderloin – cut it in half lengthwise leaving 1/4 inch intact – so that you can open it like a book.  Open it and give it a couple of whacks with a meat mallet so that it lies flattish… or pound lightly with the edge of a plate.  You just want it to be flat and easy to work with.
  • Lay Prosciutto on one side of pork about 1/8 inch from the edge. Top with the mozzarella, then the spinach.
  • Fold other side over and tie securely with kitchen string.
  • Sprinkle paprika, cumin, sumac and celery salt on top.
  • Lay pork in a roasting pan just long enough to hold it.
  • Divide shallots and place on either side.
  • Divide tomatoes and spoon onto shallots, along with juices.
  • Sprinkle with Herbes de Provence
  • Roast in 400F (200C) oven for 25 minutes
  • Remove and let rest 7 – 10 minutes.
  • Remove string, slice and serve.

Pork Tenderloin Stuffed with Mozzarella and Spinach

Note: Slightly pink is perfectly acceptable for pork, actually, preferred, as it is much juicer. Pork is done when internal temperature reaches 155F

Print Recipe

I read something the other day, about the fact that students today were so lacking in basic math skills that they would be unable to successfully divide a restaurant tab and calculate the tip.

While I find the lack of math skills appalling, and a sad commentary on the current state of the education system, it’s the restaurant / tip thing that triggered a memory.

I have visions of people sitting around a restaurant table saying things like:

  • I only had one glass of wine.
  • I didn’t have dessert.
  • Who had the coffee?

When we lived in Andorra we went to a lunch about once a month with a group of friends. There would be anywhere between 5 and 15 of us. We all ate different things, some drank more wine than others, some had dessert, some had coffee, and so on.

At the end of the meal the proprietor brought the bill on a post-it note.

The total was roughly divided by the number of people (yes, we did have to have some math skills) and we all put in the same amount, When everyone had handed over their share it was added up. If there was enough, or more than enough to cover the bill we were done.

Some things should just be simple.

8 thoughts on “Pork Tenderloin Stuffed with Spinach and Mozzarella”

  1. Oooh, this looks yummy! We usually do tenderloin on the grill, but I’m definitely doing this one.

    I love fresh mozzarella too. Tomatoes, a little balsamic vinegar and brilliant olive oil drizzled over them, a sprinkle of fresh, chopped parsley and it’s a wonderful salad for me.

    Here in Michigan, they’ve gone way beyond the ‘new math’ to something most adults simply don’t understand and can’t help their kids with. And the kids don’t get it either! What the heck ever happened to 2+2=4??

  2. Pork tenderloin will definitely be on my list next time we go to the butchers – that looks so good!
    The lack of basic number skills today is actually frightening – I have known someone to be out by a factor of 10 and because they used a calculator, not realise it! We had the restaurant bill situation yesterday when some of the old car club met up for our monthly breakfast get together. Some people just cannot work with numbers regardless of when or how they were taught. A conversation topic at the one end of the table had been the use of slide rules – they did not battle with the bill but the other end did!

  3. Katie – your pork tenderloin looks divine. I can’t have mozzarella, but a nice Swiss Gruyere would be lovely in this recipe too. Yumm!

  4. I would love this for dinner right now – exactly what I feel like !!! I am unsure if I could locate the pork or the mozzarella very easily here in Morocco.

  5. nightsmusic, I love pork tenderloin on the grill – in summer LOL In winter it gets roasted (more heat for the kitchen) What good is it if no one can use it?

    Gill, calculators are only good if you can recognize the right answer LOL I learned how to use a slide rule,. and calculators weren’t allowed in my math classes

    Sullimabe, yeah,,,, that phrase has never been used before LOL

    Ina, Gruyere would be excellent. Anything….

    Kate, I knew about no pork, but no dairy? or just no cheese? I need to learn these things.

  6. I am sitting at work slightly salivating (ok maybe not so slightly but some “dignity” is needed here), wishing I could go home and make this right now for dinner tonight! However, I can’t exactly do that – but what I can do is make it this weekend 😀 Thanks for sharing this delightful recipe Katie!

    When the Hub and I go out with friend in a large group, we do so knowing that the bill is what it is and regardless of who had what, it’s divided evenly. Sadly, I’ve seen people get petty over things like this, which limits who all we will dine out with anymore…

  7. Jackie, I also think it evens out in the end and it’s so much more pleasant to be with people who aren’t petty 😉 Glad you like the pork recipe. We loved it.

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