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Cream Cheese Tenderloin

Serves: 6

We love pork and finding ways to make it more flavourful is about mixing ingredient combinations. This one doesn’t disappoint as the cream cheese is infused with onions, peppers and spinach.


2 pork tenderloin

Garlic salt to taste

1 ½ cup cream cheese

1 medium onion finely chopped

1 red bell pepper finely chopped

2 cups spinach julienned

1 680 gr pack baby potatoes

1 tbsp oil

Garlic salt to taste


  1. Preheat oven 390°F

  2. Trim meat of fat

  3. Butterfly each half

  4. Sprinkle Lowry’s garlic salt on one side

  5. Place meat in between two pieces of saran wrap

  6. Pound meat with cleaver until ¼ inch thick

  7. Combine cream cheese, onion and bell pepper and spread on ½ on each tenderloin

  8. Sprinkle half spinach on each tenderloin

  9. Roll each tenderloin tight

  10. Place potatoes and oil in large roasting pan. Sprinkle with garlic salt and mix well until potatoes are coated with oil.

  11. Add tenderloin rolls into pan and bake covered for 40 minutes

  12. Uncover and bake another 5 minutes

  13. Pork should read 145 – 160˚F on meat thermometer

  14. Let rest for 10 minutes

  15. Cut and serve with potatoes and a salad


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