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chefstemp cream cheese stuffed pork tenderloin recipe

Cream Cheese Stuffed Pork Tenderloin

By Published On: November 29th, 2021Categories: Latest blogs, recipes0 Comments

Put this cream cheese stuffed pork tenderloin recipe on your dinner rotation because it does not disappoint! It is quick to assemble and made of a creamy cream cheese, spinach, and garlic filling. Stuff it into a pork tenderloin and bake it for a perfect weeknight dinner that everyone loves!

Pork is a much leaner meat than other red meats, and when perfectly cooked, comes out juicy and tender with every bite. This delicious cream cheese stuffed pork tenderloin is delightful served with a side of rice, quinoa, greens, or a dash of ground mustard.

Nothing is better than an easy dinner that the whole family enjoys. This pork tenderloin recipe has the most flavorful spinach and cream cheese filling that completes a perfect meal! Simply mix, stuff, and enjoy!

Cream cheese variations

chefstemp cream cheese filling

Any cream cheese works for a cream cheese stuffed pork tenderloin recipe. Many people prefer full fat cream cheese, but you can also use whipped or light cream cheese to create a lower fat recipe. Using full fat cream cheese will hold its form more during cooking and light or whipped will spread during cooking but you can stuff it back in the center when ready to serve. If lactose is an issue, feel free to swap the cheese out for a vegan or dairy-free version.

Stuffed pork tenderloin ingredients

  • pork tenderloin – about 1 pound or a little over
  • cream cheese – can use whipped, light, or regular
  • spinach – fresh spinach leaves rinsed and dry first
  • garlic cloves – minced
  • basil leaves – fresh
    parsley – flat parsley, not curly parsley which has a more vibrant flavor than flat parsley
  • salt – table salt or pink salt
  • ground black pepper
  • Meat thermometer
chefstemp cream cheese stuffed pork ingredients

How to make stuffed pork?

Slice the pork tenderloin across horizontally but not in half, leaving one side attached (for easy stuffing).

Place the pork tenderloin in a Ziplock bag and seal it. Pound with a meat tenderizer or rolling pin until thicker parts are even to thinner parts. Remove from bag and place the prepared tenderloin on the prepared baking dish.

In a medium bowl combine the cream cheese, spinach, garlic, basil, parsley, salt, and black pepper. Mix well until combined.

Open the tenderloin and stuff it with the cream cheese and chopped spinach mixture. If it is hard to handle you can tie the pork tenderloin together with butcher’s twine.

Bake in the preheated oven for 27-30 minutes, or until the internal temperature of the pork reaches 140 degrees Fahrenheit. The internal temperature will continue to rise 5 to 10 degrees after you remove the meat from the heat, so it is important not to overcook the meat. It is safe to eat once it reaches 145 degrees Fahrenheit, so check the temperature after it sets for a few minutes, covered. Garnish with fresh basil leaves and salt and pepper to taste. Optional to also drizzle with olive oil before serving.

chefstemp pork tenderloin
chefstemp sliced pork tenderloin
chefstemp stuffed tenderloin

Is pork tenderloin the same as pork loin?

Pork tenderloin and pork loin are not the same. They are both the meat from pig, but they are from different cuts. Pork tenderloin is a boneless cut that comes from the muscle that runs along the backbone of a pig and is a much thinner piece of meat compared to pork loin. Pork loin is flatter and wider cut that can be either bone-in or boneless and is cut from the back of the animal.

How do I know if pork tenderloin is done?

Pork is a meat that continues to cook 5 to 10 degrees after it is removed from heat. Remove it from the heat when it reaches about 140 degrees F, cover it, and let it set a few minutes. Recheck until it reaches an internal temperature of 145 degrees F. Use a ChefsTemp thermometer to check for doneness, and that the cream cheese stuffed pork tenderloin meat is at a food safe temperature. For more information, please refer to our meat cooking chart.

Is pork tenderloin supposed to be pink?

Pork tenderloin is safe to eat once the internal temperature reaches 145 degrees F. Pork tenderloin and pork loin will appear slightly pink even when it is cooked enough. If the temperature reaches 145 degrees F, then fresh pork that is cooked is safe to eat.

How to serve stuffed pork

Serve spinach and cream cheese stuffed pork tenderloin as is, with bread, or alongside these suggested side dishes.

  • Roasted vegetables such as brussels sprouts, potatoes, asparagus
  • Rice
  • Quinoa
  • Beautiful greens salad

Cream Cheese Stuffed Pork Tenderloin

Prep Time: 15 minutes

Cooking Time: 20-27 minutes

Servings: 4

Ingredients

1 pork tenderloin, pounded

8 ounces cream cheese, softened at room temperature (so it’s soft and mixes easily)

1 cup chopped spinach

3 garlic cloves, minced

¼ cup freshly chopped basil

1 tablespoon freshly chopped parsley

½ teaspoon Himalayan salt

¼ teaspoon freshly ground black pepper

chefstemp cream cheese stuffed pork tenderloin 1

Instructions

Preheat the oven to 400 degrees F. Spray a 9X13-inch baking dish with cooking spray.

Slice the pork tenderloin across horizontally but not in half, leaving one side attached (for easy stuffing).

Place the pork tenderloin in a Ziplock bag and seal it. Pound with a meat tenderizer or rolling pin until thicker parts are even to thinner parts. Remove from bag and place the prepared tenderloin on the prepared baking dish.

In a medium bowl combine the cream cheese, spinach, garlic, basil, parsley, salt, and black pepper. Mix well until combined.

Open the tenderloin and stuff it with the cream cheese and chopped spinach mixture. If it is hard to handle you can tie the pork tenderloin together with butchers twine.

Bake in the preheated oven for 27-30 minutes, or until the internal temperature of the pork reaches 140 degrees Fahrenheit. The internal temperature will continue to rise 5 to 10 degrees after you remove the meat from the heat, so it is important not to overcook the meat. It is safe to eat once it reaches 145 degrees Fahrenheit, so check the temperature after it sets for a few minutes, covered. Garnish with fresh basil leaves and salt and pepper to taste. Optional to also drizzle with olive oil before serving. Serve right away.

Notes:

The pork will continue to cook slightly once it is removed from the oven, so it is important not to overcook the meat. Remove it at 140 degrees F., cover and recheck with a meat thermometer in a few  minutes. It will be juicy, tender, and slightly pink in color.

The cream cheese spreads out, so after slicing top the pork tenderloin with the filling or add it back inside.

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