KANSAS CITY, Mo – This week’s Price Chopper Recipe makes for the perfect dinner. Watch as Toni guides you through the steps to make a Vegetable-Stuffed Pork Tenderloin. Find this recipe, and great deals, at mypricechopper.com

Serves: 4

Prep: 30 minutes plus standing

Roast: 30 minutes


  • 2 Tbsp. olive oil
  • ¼ cup carrots
  • ¼ cup chopped leeks
  • 1 garlic clove, minced
  • ¼ cup chopped asparagus
  • ¼ cup chopped cremini mushrooms
  • 1 cup loosely packed baby spinach
  • 2 Tbsp. seasoned breadcrumbs
  • ½ tsp. chopped fresh thyme
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 pork tenderloin (about 1¼ pounds)


  1. Preheat oven to 375°. In large skillet, heat 1 tablespoon oil over medium heat. Add carrots and leeks; cook 2 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring occasionally. Add asparagus and mushrooms; cook 3 minutes or until mushrooms release their moisture, stirring occasionally. Stir in spinach; cook 2 minutes or until spinach is wilted. Remove from heat; stir in breadcrumbs, thyme and 1/8 teaspoon each salt and pepper. Makes about ½ cup. 
  2. To butterfly pork, cut pork lengthwise down center, leaving ½ inch uncut. Lay pork flat between plastic wrap on cutting board; pound to ½-inch thick with flat end of meat mallet. Remove plastic wrap; place vegetable mixture lengthwise down center of pork in 2-inch row. From long side, tightly roll pork around filling; secure with 3 wooden skewers. 
  3. Sprinkle pork with remaining 1/8 teaspoon each salt and pepper. In large skillet, heat remaining 1 tablespoon oil over medium-high heat; add pork and cook 4 minutes or until browned, turning once. Transfer pork to rimmed baking pan and roast 30 minutes or until internal temperature reaches 145°; let stand 10 minutes before slicing.