Cream Cheese And Kale Stuffed Baked Pork Tenderloin
Recipe type: Entree
Serves: 4
  • 1 pork tenderloin, butterflied and pounded to ¼ inch thickness
  • 5 oz cream cheese, softened
  • 1 kale leaf, torn into small pieces
  • 1 garlic, minced
  • 1 tablespoon dry cherries
  • 1 tablespoon pine nuts
  • ¾ teaspoon salt, divided
  • ¼ teaspoon pepper
  • 1 tablespoon olive oil
  • 8 strips of bacon
  • 2 tablespoons maple syrup
  1. Preheat the oven to 350 F.
  2. In a small bowl mix together cream cheese, kale, garlic, dry cherries, pine nuts and ¼ teaspoon of salt.
  3. Place pork tenderloin on a flat surface, sprinkle both sides with the remaining ½ teaspoon of salt and pepper. Spread cream cheese mixture evenly over a tenderloin leaving ½-inch border on all sides. Tightly roll tenderloin into a log tucking in ends so that it was the same thickness.
  4. Heat oil in a large non-stick skillet over medium heat. Sear tenderloin from all sides until nice and brown, about 5-7 minutes.
  5. Lay the bacon next to each other on a flat working surface. It can slightly overlap. Place stuffed tenderloin on a bacon and roll a pork up. The seam should be facing down.
  6. Transfer tenderloin on a baking dish. Brush the log with maple syrup and bake for 50 minutes, busting every 20 minutes with the pan juices.
  7. Let it cool slightly and then cut into thick pieces.
  8. Serve with mashed potato, pasta or rice!
  9. Bake for 50 mins.
Recipe by Lavender & Macarons at