This mouthwatering pork tenderloin is stuffed with chorizo, cheese and spinach. Once you master stuffing a pork tenderloin--you just cut the tenderloin almost in half lengthwise, pound it, fill it and tie it closed with kitchen string--you won't want it any other way. Serve with sautéed red peppers tossed with capers, parsley and sherry vinegar and roasted potatoes. To double this recipe, use 2 skillets or brown the tenderloins one at a time.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2010


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • Combine spinach, cheese, chorizo (or salami) and 1/4 teaspoon salt in a bowl. Combine garlic, 1 tablespoon oil and the remaining 1/4 teaspoon salt in another bowl; set aside.

  • To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.

  • Spread the spinach mixture in the center of the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends as you roll. Tie kitchen string firmly lengthwise around the roast to secure the two ends, then tie it crosswise at 2-inch intervals.

  • Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Reduce the heat to medium and lightly brown the pork on all sides, 4 to 6 minutes total. Brush the top with the reserved garlic mixture; season with pepper. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted into the thickest part registers 145 degrees F, 15 to 20 minutes. Let rest on a clean cutting board for 5 minutes before slicing.


Make Ahead Tip: Prepare through Step 4, wrap tightly and refrigerate for up to 8 hours.

Note: Spanish-style chorizo is a seasoned, fully cooked smoked pork sausage. Find it near other cured sausages in well-stocked supermarkets, specialty food stores or online at

Nutrition Facts

345 calories; protein 32.9g 66% DV; carbohydrates 4.2g 1% DV; exchange other carbs 0.5; dietary fiber 2.1g 8% DV; sugars 0.5g; fat 21.6g 33% DV; saturated fat 7.1g 36% DV; cholesterol 100.6mg 34% DV; vitamin a iu 8453.5IU 169% DV; vitamin c 4.6mg 8% DV; folate 106.8mcg 27% DV; calcium 199mg 20% DV; iron 2.7mg 15% DV; magnesium 90.7mg 32% DV; potassium 767.1mg 22% DV; sodium 668.5mg 27% DV; thiamin 1.3mg 128% DV.

Reviews (12)

Read More Reviews
12 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Great. Used pork tenderloin and Spanish chorizo. Definitely will make it again and again. Read More
Rating: 5 stars
Absolutely amazing!! Used a pork loin and Spanish Chorizo. SO good!! Read More
Rating: 3 stars
Question Can sweet Italian sausage be substituted for chorizo in this recipe and if so does it have to be pre-cooked? Thank you. Read More
Rating: 5 stars
Fabulous! Both delicious and beautiful! The 450 degree oven and 20 minutes were perfect. My husband and I both loved it. Will definitely make again. Would be impressive for entertaining. Read More
Rating: 5 stars
I made this dish using salami instead of the chorizo and it turned out fantastic. Cooking did take longer than the recipe called for. It's more like 45 minutes. I will definitely make it again. It is a perfect dish for company. Read More
Rating: 4 stars
low and slow would have been better I made this with hot chorizo and extra-sharp shredded cheddar. It was really good but it definitely took longer than 15-20 minutes to cook all the way through (more like 45 minutes) and the high temp (450F) meant the outside got a little dry. If I make this again I will be adjusting the temp to 350F and letting it cook slowly for an hour or more. Pros: delicious Cons: timing Read More
Rating: 5 stars
I used andouille instead of chorizo and this dish was delicious. Definitely a make-again at our house. Read More
Rating: 5 stars
The best tenderloin recipe ever? Its outstanding and super easy to make. The garlic crust is phenomenal. I could not find cooked chorizo so I used the uncooked and microwaved it for 2 min on high before chopping it. I also upped the chorizo to 4oz because I love sausage and my BMI and LDL can handle it. Read More
Rating: 5 stars
This is THE BOMB! Definitely a company dinner that will impress. I used chorizo flavored soy-based products instead because they contains no grease. I just fry it up in a little olive oil. Look for it in your grocer's refrigerator case. You can also find frozen Mexican flavored soy or non-meat burger-like crumbles at most health food stores that work just as well. The soy chorizo tastes just like pork chorizo without all the grease. I served it with a ceasar salad topped with avocados Mexican rice and asparagus steamed in white wine and garlic. Read More
Rating: 5 stars
I used hard salami instead of Chorizo. This dish was delicious and I'll make it again. Read More
Rating: 5 stars
Loved this recipe. Will definitely make it again. I lightened it up by using 1/2 the evoo and 1/3 Cup of cheese. Read More
Rating: 5 stars
Outstanding! Made this exactly per the recipe with no changes and it was outstanding. Pork was perfectly done after 15 mins - moist & flavorful. Loved the garlic crust. I used hot chorizo & extra sharp cheddar. Pros: Quick easy impressive Read More