Spinach and Cheese Topped Pork Tenderloin

Spinach and Cheese Topped Pork Tenderloin

with Oven Potatoes and Buttered Broccoli

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Tonight we're trying something new! We are turning this pork tenderloin into medallions so we can top them with a luscious cheesy spinach dip. Oven-roasted potatoes and buttered broccoli make a meal the whole family can get behind!

Tags:Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Tenderloin

56 g

Baby Spinach

43 tbsp

Cream Cheese


¾ cup

Mozzarella Cheese, shredded


6 g


460 g

Russet Potato

227 g

Broccoli, florets

Not included in your delivery

3 tbsp

Unsalted Butter*


¼ tsp


¼ tsp


3 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3933 kJ
Calories940 kcal
Fat56 g
Saturated Fat23 g
Carbohydrate55 g
Sugar5 g
Dietary Fiber6 g
Protein58 g
Cholesterol185 mg
Sodium820 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Large Non-Stick Pan
8x8" Baking Dish
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut the broccoli into bite-sized pieces. Peel, then mince or grate garlic. Cut potatoes into 1-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, tossing halfway through, until golden-brown, 25-28 min.


Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then spinach. Cook, stirring often, until wilted, 2-3 min. Remove pan from heat. Add cream cheese, mozzarella, wilted spinach and garlic to a large bowl. Mash together with a fork to combine. Season with salt and pepper. Set aside.


Pat the pork dry with paper towels. Cut tenderloin into 1 1/2-inch thick medallions. Season with salt and pepper. Heat the same large non-stick pan over medium-high. When hot, add 1 tbsp oil, then pork. Pan-fry, turning occasionally, until browned all over, 2-3 min. (NOTE: For 4 ppl, cook pork in batches, using 1 tbsp oil for each batch.)


Transfer seared pork to an 8x8-inch baking dish (9x13-inch dish for 4 ppl). Dollop the cheese and spinach mixture over top of the pork. Bake in the top of the oven until the cheese is golden-brown and pork is cooked through, 8-10 min.**


While the pork bakes, heat the same pan (from step 3) over medium. Add 3 tbsp butter (dbl for 4 ppl) and swirl pan until melted, 1 min. Add broccoli and 2 tbsp water (dbl for 4 ppl). Stir together. Cook, covered, stirring occasionally, until tender, 5-6 min. Season with salt and pepper.


Divide the spinach and cheese topped pork, potatoes, and broccoli between plates.