Spinach-Stuffed Pork Tenderloin

Chef Adam Recipe

 Welcome to METRO Kitchen!

Chef Adam has once again introduced us with “How to make Pork Tenderloin” using METRO Chef Frozen Spinach and Spanish Pork as main ingredients. All the other ingredients and utensils are sourced from METRO Wholesale Myanmar for its promising food quality and safety, wide assortment and fast delivery. Hope all the gastronomy fans would love to follow the recipe and have a great time cooking and eating at home this weekend. 



  • Pork loin on work surface. Holding sharp knife parallel to work surface and starting at long side, slice in half to opposite side, without cutting all the way through. Open up the pork loin like a book and flatten slightly to an even thickness.

  • Squeeze liquid from spinach and discard liquid. In a medium sized bowl, combine spinach, cheese, peppers bread crumbs, 1/4 teaspoon garlic salt, and 1/4 teaspoon pepper.

  • Seasoning loin with an additional 1/4 teaspoon pepper and garlic salt. Press filling onto loin, leaving a 1 inch border on all sides. Roll up steak to enclose filling, beginning on a short side. 

  • The grain of the meat will be running from left to right. Tuck any loose filling back into ends.

  • Tie steak with cotton twine at 2 inch intervals to secure. Rub outside with oil and sprinkle with remaining 1/4 teaspoon pepper and garlic salt.

  • Cook 2 minutes with medium heat, then bake at 220°C for 8 minutes,turning once. ( I recommend only 5). Let meat rest for 15 minutes. remove twine, slice and serve.

  • Cooking & Preparation Time- 30 min