Cajun-Spiced Pork Stuffed with Greens

Cajun Spiced Pork Stuffed with Greens

Detox Resolution Recipe Series: Using whole grains, vegetables, lean meats and healthier fats in recipes that you may find taste really good!

Brrrr, baby, it’s cold outside. I thought I’d heat up my honey-pie by cooking him some lean pork spiced with a three-pepper rub, typical of Louisiana cuisine.

The finished recipe looks as if a lot of time and fuss were made. Hardly! It’s a cinch, especially if you have a steel knife sharpener in your possession. My electric knife sharpener, purchased from Cabela’s, does an excellent job getting my knives razor sharp. Therefore, I reserve my knife sharpening steel exclusively for making holes, to be used as a cavity for various stuffings, through the center of pork tenderloins and roasts.

One of my favorite recipes is stuffing a pork roast or tenderloin with a shiitake- bok choy combination and serving it over wasabi mashed potatoes. (You will see this recipe one day!) Other times I’ve combined nuts, dried fruit and sherry and stuffed the combination into the pork.

Today I’m using leftover greens in my fridge–dandelion and spinach. It takes more greens than you may expect to yield 1/2 cup of cooked, thoroughly drained, chopped greens. At least a bunch of fresh greens or a 1 pound bag of frozen greens.

If you’re not on a detox diet (like your’s truly), add crumbled bacon to the spinach and serve this with buttery grits or polenta. I had some Trader Joe’s pre-cooked Greenwheat Freekeh with I reheated and tossed with chopped peppers. Roasted sweet potatoes would be another healthy option.

Recipe: Cajun-Spiced Pork Stuffed with Greens


  • 1/2 cup roughly chopped cooked greens*
  • 1/2 cup bread crumbs, freshly made or dried
  • 1/2 egg, beaten
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sweet paprika
  • 2 teaspoons dried thyme, divided
  • 1 pork tenderloin


  1. Preheat oven to 400˚.
  2. Combine salt, white and red peppers, paprika and 1 teaspoon of thyme. Rub mixture over the entire roast.
  3. Combine cooked greens, remaining teaspoon thyme and bread crumbs. Season to taste with kosher salt and freshly ground pepper. Mix in egg. Carve a hole through the center of the pork tenderloin with a steel or sharp pointed knife. With your fingers, enlarge the hole to about 1/2-inch circumference. Stuff greens into pork and tie with twine, if desired.
  4. Heat grape seed oil over medium high heat until hot but not smoking. Sear pork on both sides until browned, about 3 minutes on each side.
  5. Place roast on foil-lined sheet pan. Roast on center rack of oven until oven thermometer registers 155˚, about 30-40 minutes.
  6. Remove from oven and let rest 10 minutes. Remove twine, slice into 1/2-inch pieces and serve.

*With your hands or a clean towel, squeeze as much water as possible from the greens before chopping. Greens such as spinach, kale, dandeloin, or turnip greens work well.

Active Time: 30 minutes

Roast Time: 30-40 minutes

Yield: 4 servings (about 8 slices)

Copyright © Peggy Lampman’s dinnerFeed.

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