Okay, okay, I know when you hear the word roulade you start to think “Yeah right, this recipe is way too much work!” But just hear me out for a minute – it’s really not. Think about this: you pound some meat, toss some fillings in, and roll it up. Not too hard sounding now, is it?
Pretty much you’ll just pound out a pork tenderloin, fill it with spinach and cream cheese, roll it up and keep it in place with toothpicks or butchers string, and throw it in the oven for an hour and a bit – no watching it with eagle eyes, no babysitting it and basting it while it cooks, just a simple, easy, and most of all delicious meal for you and your family!
The flavors of the cream cheese really go a long way with the pork and spinach in this recipe. The slightly crunchy, slight salty flavors of the prosciutto come through to really help take this all to the next level. On top of all that, you can make some crispy green beans with brown mustard and bacon fat to really add more flavor to this entire dish.
Let me know what you think in the comments!
Yields 4 servings of Creamy Spinach Pork Tenderloin Roulade
The Preparation
- 16 ounces pork tenderloin
- salt and pepper, to taste
- 3 tablespoons olive oil
- 6 cups spinach
- 3 teaspoons fresh garlic, minced
- 5 ounces prosciutto
- 4 ounces cream cheese
- 1 teaspoon garlic powder
- 1/4 teaspoon all-purpose seasoning, such as Mrs. Dash
The Execution
1. Preheat oven to 450F if you are cooking right away. Otherwise hold off on preheating the oven until you’re ready to use the pork.
Butterfly the pork tenderloin (there are 2 pictured, you should only have 1). You do this by cutting either 1 or 2 slits through the meat depending on the size.
2. Put plastic wrap over the meat and pound it to 1/2″ thickness using the smooth side of the meat hammer. You want to be able to work with it later to roll it.
3. Season meat with salt and pepper to your liking. I normally sprinkle from the container until the whole tenderloin is covered.
4. Using the spiked side of the meat hammer, lightly pound the seasonings into the pork.
5. If you are prepping this recipe is advanced, store the pork tenderloin in the fridge. Otherwise, skip this step.
6. If you are resuming this recipe after you have pounded the pork tenderloin, preheat your oven to 450F. Bring 3 tbsp. + 1 tsp. Olive Oil to high heat in a pan. Add the spinach and let it wilt.
7. Once the spinach starts to wilt, move it aside and add 2 tsp. garlic to the pan. Let this cook for 30-60 seconds and then mix everything together.
8. Using sliced prosciutto, cover the entire pork tenderloin so no meat can be seen.
9. Spoon the spinach and garlic mixture on top of the pork tenderloin, making sure that it doesn’t go too far toward the edges (it will come out of the tenderloin otherwise once we roll it). Add the cream cheese by ripping chunks off.
10. Begin to roll the tenderloin lengthwise. Make sure you have toothpicks or butchers string handy so you can secure it once it’s been rolled.
11. Roll the pork tenderloin with all of the fillings completely shut and then secure it shut with toothpicks or butchers string.
12. Rub the outside of the roulade with 1 tsp. garlic, 1/4 tsp. Mrs. Dash Table Seasoning and fresh ground black pepper to taste.
13. Bake the tenderloin at 450F for 20 minutes, then reduce heat (WITHOUT opening oven door) to 325F and bake for an additional 60-75 minutes or until temperature reaches 145F.
14. Once the meat is done, let rest in foil for about 5-10 minutes.
15. Quick tip: If you’re using canned green beans, sautee them in bacon fat (or olive oil) with red pepper flakes and a sprig or thyme.
16. Cut pork tenderloin into 3/4″ slices and serve. If you’re using green beans, add a little brown mustard and olive oil over the top.
This makes a total of 4 servings of Creamy Spinach Pork Tenderloin Roulade. Each serving comes out to be 408 calories, 26.9g fats, 3.1g net carbs, and 36.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 16 ounce pork tenderloin | 544 | 16 | 0 | 0 | 0 | 93.7 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 3 tablespoon olive oil | 358 | 40.5 | 0 | 0 | 0 | 0 |
| 6 cup spinach | 41 | 0.5 | 6.8 | 4.3 | 2.4 | 5.4 |
| 3 teaspoon fresh garlic | 13 | 0 | 2.8 | 0.2 | 2.6 | 0.5 |
| 5 ounce prosciutto | 276 | 11.8 | 0.4 | 0 | 0.4 | 39.4 |
| 4 ounce cream cheese | 388 | 38.6 | 4.7 | 0 | 4.7 | 7 |
| 1 teaspoon garlic powder | 10 | 0 | 2.3 | 0.3 | 2 | 0.5 |
| 1/4 teaspoon all-purpose seasoning | 1 | 0 | 0.1 | 0.1 | 0.1 | 0 |
| Totals | 1632 | 107.4 | 17.1 | 4.9 | 12.2 | 146.5 |
| Per Serving (/4) | 408 | 26.9 | 4.3 | 1.2 | 3.1 | 36.6 |
Creamy Spinach Pork Tenderloin Roulade
Ingredients
- 16 ounce pork tenderloin
- salt and pepper to taste
- 3 tablespoon olive oil
- 6 cup spinach
- 3 teaspoon fresh garlic minced
- 5 ounce prosciutto
- 4 ounce cream cheese
- 1 teaspoon garlic powder
- ¼ teaspoon all-purpose seasoning such as Mrs. Dash
Instructions
- Preheat oven to 450F. Cover the pork loin with plastic wrap and pound with the smooth side of a meat hammer until 1/2" thick.
- Season with salt and pepper to taste.
- Using the spiked side of the meat hammer, lightly pound the seasonings into the pork.
- Heat up the olive oil in a pan over high heat. Add the spinach and let it begin to wilt.
- Once starting to wilt, move the spinach to the side and add the garlic to the pan. Let cook for 30–60 seconds and then mix everything together.
- Cover the entire pork loin with the sliced prosciutto.
- Spoon the spinach and garlic mixture over the pork tenderloin, making sure to leave some room toward the edges. Add the cream cheese on top in chunks.
- Roll the tenderloin lengthwise.
- Secure the roll shut with toothpicks or butcher's twine.
- Rub the outside of the roulade with the garlic powder, seasoning blend, and freshly ground black pepper to taste.
- Bake for 20 minutes, then reduce heat (without opening the oven door) to 325F and bake for an additional 60–75 minutes, or until the internal temperature reaches 145F.
- Remove from the oven and let rest in foil for 5–10 minutes.
- Slice and serve. Enjoy!
