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Pork Tenderloin Stuffed with Spinach, Sundried Tomatoes and Goat cheese, and cheesy polenta

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Prep Time: 10 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 20 minutes
Servings: 4


  • 1-2 lb Pork Tenderloin
  • 5 Sun dried tomatoes chopped
  • 1 Handful spinach
  • 2 Garlic Cloves crushed or minced
  • 2 Tbs Olive Oil
  • 2 Oz Goat Cheese
  • 2 Tbs Sour Cream
  • 2.5 Cups Water
  • 1 Tbs Salt
  • 1 Cup Milk
  • 1 Cup Chicken Broth
  • 1 3/4 Cups Polenta
  • 2 Tbs Parmesan cheese
  • 1 Tbs Butter


  • Preheat oven to 400.
  • In a bowl combine the crushed garlic, goat cheese and the sour cream, stir in the copped sun dried tomatoes. Pat the tenderloin dry with paper towel, then cut along the top center where you will be filling it. Stuff with goat cheese mixture in the opening and then stuff the spinach in. Close off both ends with a toothpick to keep the stuffing in. Coat the bottom of a pan with olive oil, and then bake the tenderloin for 45-1hr.
  • In a pot bring to boil the water, milk, chicken broth salt, and polenta. When it reaches a boil, reduce heat to low and continue to stir occasionally so that it doesn't stick to the bottom of the pot. When it is thick and creamy looking (about 20 minutes) remove from heat and stir in butter and Parmesan cheese. Coat a baking dish or cookie sheet with cooking spray, spread polenta evenly in the pan, and allow to cool for 1 hour in the fridge. After an hour, place in oven for 10 minutes. Cut into squares and serve with the pork tenderloin