Stuffed Pork Tenderlion

8:33:00 AM


  • 2 pork or beef tenderloin
  • 4 stalks of leeks / chopped
  • 2-3 cups of diced apricots / chopped
  • 1 bag of spinach 
  • 1/2 cup of minced garlic
  • 1 cup of Dijon mustard
  • 1 roll of butcher string
  • Bacon fat or canola oil for searing 


  • Take 1 tenderloin and slice length wise at a angle roughly 1/2 inch to 1 inch deep. The goal is to cut the tenderloin length wise enough times so it eventually becomes a flat rectangle 1/4 thick. 
  • Once, loin is flattened rub mustard and garlic all over 1 side. It is best to keep fat side down and use other side for garlic and mustard rub. Let it sit. 
  • Cut leeks into small chunks and saute. 
  • Next, sprinkle layer of apricots over leeks and then add spinach (it will reduce during cooks). 
  • Then, after the apricots, leeks and spinach have cooked add them on top of the loin and press into meat. 
  • Roll meat into a tight tube and shape until entire loin is rolled up. 
  • Use butcher string to tie lion together, so that it holds it shape. 
  • Take a large pan add bacon fat or canola oil, over medium heat, and sear the loin over entire loin. 
  • After it has been seared place loin in 2 inch deep pan and pour juices from searing in. 
  • Bake, uncovered, at 350 degrees for 25-30 mins. 
  • Let rest for 5-10 minutes before cutting
  • Enjoy! 

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