Spinach Artichoke Pork

I have a deep appreciation for spinach artichoke dip on its own, and I used to prepare it frequently for catering. Then it occurred to me, why not incorporate it into a pork tenderloin? This approach offers a straightforward means of including vegetables, making it particularly appealing for children who may not be fond of greens. It's a complete meal in its own right, but it also pairs wonderfully with rice and green beans for a well-rounded dining experience.  

Serving size: 4-6 people
Time: 1 hour


  • 1 pork loin or tenderloin
  • 1 bottle of your favorite honey mustard dressing
  • 1.5 cups spinach artichoke dip (recipe below)
  • 2 teaspoons [Not So] SIMPLE SPICE
  • Optional garnish: fresh parsley 


  1. Place the pork in a plastic bag with the honey mustard & marinade overnight.
  2. Preheat the oven to 400 degrees. Line a cookie sheet with foil or parchment paper.
  3. Butterfly the tenderloin & place on the cookie sheet. Add the stuffed then roll up & secure with twine.
  4. Sprinkle spices evenly over the top. Bake at 400 for 45 minutes or until the internal temperature reaches 145-165 degrees depending on how you like your pork cooked.
  5. Slice & enjoy!

Spinach Artichoke Dip

  • 4 cups spinach, wilted
  • 1 cup canned artichoke hearts, chopped
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup grated pepper jack cheese
  • 1 teaspoon [Not So] SIMPLE SPICE


  1. Combine all the ingredients in a bowl & mix until well combined.