Slow Cooker Spinach Stuffed Italian Pork Tenderloin with Potatoes
Juicy, slow cooker spinach stuffed Italian pork tenderloin with potatoes and beans; A deliciously easy Crockpot family dinner recipe.
You know those days when you’re on zero energy and you just want to come home from work, relax and not have to worry about dinner (ummm Monday thru Friday)? It’s these types of days I thank the Crockpot gods. Don’t get me wrong, I love to cook (maybe not the cleaning part), but some days I just want the magic Crockpot fairies to cook my dinner for me while I’m wasting away at my desk job so I can come home to smelling a delicious meal all ready to go.
Dallas knows what I’m talking about…
Juicy pork tenderloin stuffed with spinach, garlic, cheese and pepperoni is slowly simmered in a hearty tomato sauce with potatoes and cannelloni beans. I love me a good Crockpot dinner, and this slow cooker Spinach Stuffed Pork Tenderloin is one of my favorite family dinner recipes that’s full of Italian flavor.
This pork recipe was inspired by something my mom used to make for us for Sunday dinner. Now 4 kids and 2 adults, you gotta make something that everyone likes and will feed 6 hungry people (sometimes I don’t know how she did it).
I’ve never been a huge pork fan. I think I was scarred one time by a dried out flavorless piece of pork…THE HORROR!!!
My mom’s pork though, that was an exception (honestly though, my mom can cook anything and it will be the best thing you ever had). She cooked the pork roast in the oven with white beans, fresh spinach and pepperoni. The juices from the pork and spinach mixed with the creaminess of the beans and the little bit of spice from the pepperoni made that pork so tasty, you’d want to “zuppa, zuppa” it up with a piece of bread.
Zuppa, Zuppa (verb): An Italian phrase; the act of soaking up delicious juices on your dish with a piece of crusty Italian bread 😋
This crockpot version is very similar, but I wanted to add the tomato sauce for a more robust flavor and the small chunks of potatoes for a heartier dish. The potatoes really soak up some of that red sauce and they always go with meat, right? I also used whole garlic cloves because after those 6 or 8 hours of cooking in the crockpot, they will become soft, creamy, and not have that strong pungent garlic taste (like roasted garlic in the oven).
Start by butterflying your pork lengthwise:
Using a meat tenderizer, pound it to about 1/4″ thick.
Layer with spinach, pepperoni, garlic and cheese and firmly wrap with kitchen string to hold all your stuffing in place.
The key to locking in all that moisture is searing the pork tenderloin until you have a nice golden crust before placing it in the Crockpot. This ensures a nice juicy hunk of pork.
You can do this all the night before that way in the morning you just have to pull your Crockpot out of the fridge and stick it in the base.
You can prepare your stuffed pork tenderloin, beans and potatoes the night before that way in the morning you just have to pull your Crockpot out of the fridge and stick it in the base.
The Crockpot cooks low and slow, working its magic, leaving you with juicy, fall apart tender meat.
Stick with me people and we will conquer the art of juicy pork making because no one likes dry pork (or any meat for that matter).
For another juicy pork tenderloin recipe similar to this slow cooker stuffed spinach pork tenderloin, try my Slow cooker Apple Cider Pork Tenderloin!
Slow Cooker Spinach Stuffed Italian Pork Tenderloin
Juicy pork tenderloin, pounded thin, and rolled up with fresh spinach, garlic, cheese and pepperoni all slowly simmering in a hearty tomato sauce with small chunks of potatoes and creamy cannellini beans. Easy and full of Italian flavor!
- 1 8 oz Bag Baby Spinach
- Olive oil
- 1 lb Pork Tenderloin
- Salt and pepper to taste
- 1 Head Garlic
- 1/2 cup Sliced Pepperoni Slices about 20 slices
- 1 cup Shredded Mozzarella
- ¼ cup Parmesan Cheese grated
- 1 28 oz Can Crushed Tomatoes
- 1 small Onion diced (about ½ cup)
- 2 Carrots peeled and diced (about ½ cup)
- 2 tsp Dried Basil
- ½ tsp Dried Oregano
- ¼ tsp Crushed Red Pepper optional
- 3 Red Skinned Potatoes cut into 1 inch chunks (about 2 cups)
- 1 15 oz Can Cannelloni Beans rinsed and drained
- Fresh Parsley and Grated Parmesan Cheese for garnish
Cook spinach in large sauté pan with 2 tsp olive oil until wilted. Set aside.
Place pork tenderloin on cutting board. Butterfly the pork by slicing down the middle lengthwise about ¾ of the way through, very careful not to go all the way through. Spread open and pound with tenderizer until about 1.5 “thick.
Sprinkle both sides with salt and pepper. Layer with cooked spinach, whole garlic cloves (reserve 2 cloves for sauce), pepperoni slices, mozzarella and Parmesan cheese.
Using cooking string/twine, start at one end and tie a knot, then working your way around wrap up entire pork and tie knot at the bottom end. You might lose some of your stuffing ingredients which is okay, you can stuff them back in once your pork is tied up.
Heat another 2-3 tsp olive oil over medium-high heat. Add pork (seamed side down) and cook 3 minutes or until nicely golden brown. Flip and repeat on other side. Place pork seam side down in bottom of your slow cooker.
In medium sized bowl mix together crushed tomatoes, onions, carrots, potatoes, remaining 2 minced garlic cloves, basil, oregano, and crushed red pepper. Pour over pork and mix to cover.
Cook on low 6-8 hours. Add in cannelloni beans the last half hour of cooking.
Using scissors cut twine and remove. Slice pork and serve with a spoonful of sauce, beans and potatoes. Garnish with grated parmesan cheese and fresh parsley if desired.