Goat Cheese, Spinach + Sun Dried Tomato Pork Rolls


Those thin little pork loin cutlets you see in your market?  They were made for these.  These rolls look fancy.  They taste fancy.  And they are equally as special for entertaining as they are for a simple weeknight assemble-ahead meal.  Heres how they go:

Wilt down a bit of spinach in olive oil..


Mash that bright spinach together  with some of the best flavor partners ever…sweet, savory sun dried tomatoes, goat cheese, cream cheese and garlic..


Spoon a bit onto your pork..


And roll them up.


Get them going on the stove in a bit of olive oil.  And flip and transfer them to the oven for about 5 minutes.  Yes, you heard me.  FIVE.  Hello.  Easy.  Thank you.  I owe you.  You are delicious.


Such a fun switch up, guys.  I walked through how to put this dish together on KARE11 yesterday and it was quite the hit around there…and I bet you’ll love them too! Click here to see the video if you’d like to take a peek:)  xo

Goat Cheese, Spinach + Sun Dried Tomato Pork Rolls

notes:  the filling can be made up to a day in advance, just store it in the refrigerator.  you can also roll and assemble these the night before and they store well in the refrigerator.


3 Tablespoons Olive Oil, divided

3 Cups Fresh Baby Spinach Leaves

4 Ounces Goat Cheese

2 Ounces Cream Cheese, at room temperature

1/3 Cup Chopped Sun Dried Tomatoes (packed in oil)

1 Large Garlic Clove, grated or pressed

1.5-2 Pounds Boneless Center Cut Pork Loin Cutlets, both sides seasoned with salt + black pepper


Preheat oven to 400. Heat 1 tablespoon oil a large, oven-safe skillet over medium heat. Add spinach and cook for 1-2 minutes, or until spinach just begins to wilt, stirring often. Set spinach aside to cool slightly and roughly chop into pieces.

Add the goat cheese, cream cheese, sun dried tomatoes and garlic to a small bowl and mash with a fork to combine. Stir in the chopped spinach.

Place approximately 2 heaping teaspoons of the goat cheese filling onto the end of each pork cutlet. Roll the cutlets up and seal with a toothpick or wood appetizer pick.

Heat remaining 2 tablespoons of oil in the skillet you used for the spinach over medium high heat. Add the pork rolls and cook for 3 minutes, or until nicely browned on one side. Flip pork rolls over and transfer skillet to the oven for 5-6 minutes or until pork is cooked through. Serves 4-6.


17 thoughts on “Goat Cheese, Spinach + Sun Dried Tomato Pork Rolls

  1. These look so good and super easy (two things that I really like) 😉 I buy those thin pork cutlets all the time so very glad to have a new recipe to try.

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