Photo of Loin of pork stuffed with mushroom & spinach by WW

Loin of pork stuffed with mushroom & spinach

Points® value
Total Time
1 hr 5 min
20 min
45 min
Want to impress your friends and family? This dish has the wow factor, and it tastes amazing, too. So sit back, and wait for the compliments...


Calorie controlled cooking spray

6 spray(s)


250 g, mixed (we used shiitake, oyster and chestnut), cleaned and roughly chopped


2 clove(s), crushed

Low Fat Soft Cheese

150 g


100 g

Breadcrumbs, dried

50 g

Pork Tenderloin, raw

700 g, fat trimmed

Kale, cooked

6 serving(s)


  1. Mist a frying pan with cooking spray, and cook the mushrooms over a medium-high heat for 3-4 minutes until golden – add a splash of water if they stick. Reduce the heat, add the garlic and cook for 1 minute. Stir in the cheese until melted. Add the spinach to wilt, stir in the breadcrumbs, then season well and remove from the heat.
  2. Preheat the oven to 190°C, fan 170°C, gas mark 5. Make a cut lengthways through the centre of each fillet, leaving 2cm on the underside and making sure you don’t slice right through. Open each one out like a book, then use a rolling pin or mallet to flatten them. Overlap a long edge of one of the fillets with the other. Spoon the filling down the middle, where the overlap is, and roll up tightly lengthways. Tie with kitchen string at intervals to help keep its shape.
  3. Mist a large ovenproof frying pan with cooking spray, brown the pork on all sides, then transfer to the oven and cook for 35-40 minutes. Remove from the oven and rest for 10 minutes. Slice the pork and serve 115g per person with wilted kale.