Rice-and-Spinach-Stuffed Pork Tenderloins


Main Dish
Rice-and-Spinach-Stuffed Pork Tenderloins

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    This show-stopping main dish centerpiece is perfect for any occasion.l And you'll love the combination of orange, apricots, and Dijon mustard.

    Recipe Tags

    Servings and Ingredients

    Serves 8
    2 tbsp. Gustare Vita garlic-flavored olive oil
    ⅔ c. Hy-Vee Short Cuts chopped white onions
    4 c. fresh baby spinach, chopped
    1 (8.8-oz.) pkg. ready-to-serve seasoned long-grain and wild rice
    ½ c. dried apricots, finely chopped
    1 tsp. fresh orange zest
    ¼ c. fresh orange juice
    1 tsp. Hy-Vee dried thyme
    ½ tsp. Hy-Vee salt
    2 (1-lbs. each) True pork tenderloins
    ¼ c. Hy-Vee apricot preserves
    2 tsp. Hy-Vee Dijon mustard
    Fresh thyme sprigs, for garnish

    Things To Grab

    • Medium skillet
    • Plastic wrap
    • Meat mallet
    • 100%-cotton kitchen string
    • Shallow roasting pan with rack
    • Small microwave-safe bowl
    • Silicone pastry brush
    • Meat thermometer


    1. Preheat oven to 375 degrees. Heat oil over medium heat in a medium skillet. Add onion; cook 5 minutes or until tender. Stir in spinach until slightly wilted. Remove from heat. Add rice, apricots, orange zest and juice, thyme, and salt.

    2. Cut a lengthwise slit down the center of each tenderloin, cutting within 1/2-inch of the bottoms. Open tenderloins like a book and place each between two large pieces of plastic wrap. Lightly pound each portion into a 10x8-inch rectangle using the flat side of a meat mallet and working from center to edges of meat.

    3. Remove top pieces of plastic wrap; spoon on spinach filling to within 1-inch of edges. Use bottom pieces of plastic wrap to lift and roll up each tenderloin in a spiral, beginning with one of the short sides. Tie closed with 100%-cotton kitchen string. Place rolled tenderloins, seam sides down, on a rack in a shallow roasting pan.

    4. Roast, uncovered, 25 minutes. Meanwhile, melt apricot preserves in a microwave; stir in mustard. Brush mixture on tenderloins. Continue roasting 15 to 20 minutes more or until a meat thermometer inserted in stuffing registers 165 degrees. Transfer tenderloins to a cutting board; loosely cover with foil and let rest 5 minutes. Cut into 1/2-inch slices and serve. Garnish with fresh thyme sprigs, if desired.

    Nutrition facts


    300 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 45mg
    • Sodium: 440mg
    • Total Carbohydrates: 38g
    • Protein: 22g

    Daily Values

    Iron 15%
    Calcium 6%
    Vitamin D 0%
    Potassium 10%

    Recipe Source:

    Hy-Vee Monthly Ad January 2019