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Hi There

I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Spinach and Caramelized Onion Stuffed Pork

Pork Tenderloin is a cut of meat that is very easy to overcook and can very easily become dry. Stuffing the pork tenderloin with caramelized onions and fresh mozzarella instead of low moisture is a trick that will help the meat stay juicy on the inside, even if you may have overcooked it a little bit. This stuffed pork recipe is one that I think about often, it was that good! You can even prepare it a few hours ahead of time if you're having dinner guests, and just sear and bake when you're ready to serve. Give this recipe a try and let me know what you think. Ejnoy.

Spinach and Caramelized Onion Stuffed Pork

Serves 6-8


2 pork tenderloins

1 large yellow onion, halved and thinly sliced

4 cups spinach, roughly chopped

1 cup fresh mozzarella, torn into pieces

5 tablespoons oil

1/4 teaspoon salt

1/2 teaspoon sugar

2-4 sprigs of fresh rosemary

1 tablespoons chopped chives (or green onion), for garnish

1 tablespoon chopped parsley, for garnish

Will need toothpicks to keep rolls shut


1. Preheat oven to 400 degrees F.

2. In a large skillet, add 3 tablespoons of oil, sliced onions, salt and sugar. Cook over low heat, stirring occasionally, until the onion has caramelized (this will take a while; about 15 minutes. Do not rush this process or the onion will burn, not caramelize). Once the onion is caramelized, add the chopped spinach and cook, stirring, until the spinach has completely wilted; about 3 minutes. Take off the heat, set aside.

3. Remove and discard the silver skin from each pork tenderloin. Cut a slit into the tenderloin and butterfly open, making sure not to cut through. Place one tenderloin between two pieces of plastic wrap and pound with the flat side of a meat mallet until about 1/2 inch in thickness all around. Do the same with the other tenderloin.*

4. Fill each tenderloin with 1/2 of the spinach mixture down the middle in a strip, as shown. Place 1/2 of the mozzarella cheese on top of the spinach mixture. Roll the meat to encase the filling, then pinch the ends shut with toothpicks. Sprinkle each roll with a tablespoon of McCormick Montreal Steak Seasoning.

5. Heat the remaining 2 tablespoons oil in a large oven-safe skillet over high heat. Sear the pork tenderloins on all sides until golden brown.** Place the sprigs of rosemary on top of the tenderloins, then transfer the skillet to the preheated oven. Bake for approximately 16-18 minutes, or until an inserted meat thermometer reads 140-150 degrees F.

6. Let the meat rest for 5-10 minutes before cutting. Garnish with chopped chives and parsley, if desired. Enjoy.

*Keep the tenderloins laying on the plastic wrap; this will help roll them in the end.

** If you don't have an oven-safe skillet, sear the meat in a skillet and then transfer to a baking dish.

All content is my own unless otherwise stated.

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