My husband enjoys grocery shopping and finds great deals all the time. When I give him a list, he is pretty good to find and purchase everything on it and sometimes he will buy something he wants me to cook for him. Oh! Just to let you know, out of his six brothers my husband is the only one who does not like to cook and this is just fine with me, because I do not like to share my kitchen with him. However, when my husband puts his nose in the kitchen he walks on a thin line. He is not allowed to comment on what I’m cooking until the food is put in front of him. Okay! I’m not that bad. However, for his own good it’s better he stay out of the kitchen because if I put him to do something, he has no idea where to start. The only thing he will do is try the pasta to make sure it is al dente. He does not enjoy over cooked pasta, he says it taste like glue. Anyway! The other day I asked him to pick up a few things and he came home with everything on the list plus 3 packs of pork tenderloin, I guess he had a craving to eat pork. I did not want to do my usual pork loin recipe, I wanted to try something different. I personally enjoy any type of meats that is stuffed and I searched for a new recipe and I came across “Gina Marie’s Kitchen” blog and found her recipe for “Stuffed Pork Tenderloin with Spinach and Feta”.  Gina’s recipe looked so delicious that I decided to make it. I had all the ingredients and when I opened the fridge, I notice I also had goat cheese, sun dried tomatoes, olives and at that moment my creativity started to go over drive and say “What if you replace the feta cheese with the goat cheese, and add sun dried tomatoes, olives and spinach!!!” and so I did replaced and added extras. Here is my version of Gina Marie’s “Stuffed Pork Tenderloin with Spinach and Feta”. However, I do want to thank Gina to have inspired me to create my new stuffed pork tenderloin. Sometimes it just takes a few ingredients from someone else’s recipe to trigger your imagination.


  • 1 package of pork tenderloin (usually has two tenderloin)
  • 1 pack 300 g of frozen chopped spinach (defrost and squeeze out liquid)
  • 2 garlic cloves minced
  • 8 slices of sun dried tomatoes
  • 10 olives pitted and chopped
  • 4 oz of goat cheese
  • 1/3 cup of cream cheese
  • 1/4 cup of freshly grated parmesan cheese
  • 1 tablespoon of pesto


  • 1/4 cup of vegetable oil
  • 1 knob of butter

On the thicker part of the tenderloin you’ll see a silver skin. You need to remove this silver skin from tenderloin. Cut lengthwise down tenderloin. Make sure you don’t cut all the way through. The loin should look like a book when laying flat. Season with salt and freshly ground pepper.

To make cheese spread:

Place in a bowl 1/3 cup of cream cheese, 1/4 cup of grated parmesan cheese and 1 tablespoon of basil pesto. (Basil pesto is a made from fresh basil leaves, parmesan cheese and pine nuts. You can find basil pesto in your grocery store). Mix the ingredients well. Add cheese spread onto open tenderloin and spread all over tenderloin.

Next step is to defrost spinach in microwave. In the meantime pit olives and chopped coarsely. Once spinach is defrosted, squeeze liquid out and place spinach in a bowl with garlic and mix well. You can saute spinach if you want, but I did not. Next step place 4 slices of sun dried tomatoes per tenderloin. Add chopped olives onto sun dried tomatoes.

Place spinach and garlic mixture on top of chopped olives and next place sliced goat cheese on top of spinach mixture. Close tenderloin like a book.

Once closed you will have some of the stuffing coming out. Don’t worry, with your thumbs press filling inside. Tie with kitchen twine keeping that amazing stuffing inside.

In a large skillet on medium heat add 1/4 cup of vegetable oil and a knob of butter. When the butter is melted add the pork tenderloin with the opening facing down, the heat will fuse meat together and will keep stuffing from coming out. Make sure to brown all sides of tenderloin. Do this step several times for about 30 minutes. Once tenderloin is cooked let rest for 10 minutes.

Slice tenderloin and place on serving dish. Serve with mushroom in cream sauce and roasted potatoes.


  • 1 large package of mushrooms
  • 1 clove of garlic minced
  • 2 tablespoon of olive oil
  • 1 knob of butter
  • 1/4 cup of heavy cream
  • 2 tablespoon of freshly parsley
  • salt and pepper to taste

On a skillet add 1/4 cup of olive oil and a knob of butter. Once butter is melted add mushroom, garlic and season with salt and pepper. Once mushroom liquid has dried up and are lightly browned add 1/4 cup of heavy cream and simmer until cream has thicken. Remove from heat, place in serving dish and sprinkle freshly chopped parsley.



  1. This looks fantastic! I want to try making more stuffed meat recipes, but I suppose I always found them intimidating. With all your pictures and directions it doesn’t seem nearly as challenging. Do you think this could work with chicken breast too? Your blog is lovely: very pretty and refreshing. Che bella!

    1. Cioa! Thanks for the compliments. Don’t be intimidated! I stuff any type of meat. I have stuffed chicken breast, de-boned chicken thighs, flakstake, beef tenderloin even fish. What I find that the cream cream spread mixed with whatever flavour you like is the key to kept the meat moist. If you try any type of meat stuffed let me know. I would love to see your creativity. Thanks for stopping buy in my kitchen, my door is always open. Ciao for now!

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