Mushroom and Spinach Stuffed Pork Tenderloin Recipe

Stuffed pork tenderloin is a delightful dish that combines the savory flavors of mushrooms and spinach with the tenderness of pork. This recipe is perfect for a special dinner or a cozy family meal, offering a gourmet experience that’s surprisingly easy to prepare. Follow these steps to create a mouthwatering Mushroom and Spinach Stuffed Pork Tenderloin that will impress your guests and delight your taste buds.

Ingredients

• 1 pork tenderloin (about 1-1.5 pounds)
• 1 tablespoon olive oil
• 1 cup mushrooms, finely chopped (such as cremini or button mushrooms)
• 2 cups fresh spinach leaves
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Kitchen twine for tying the tenderloin

Procedure

1. Prepare the Pork Tenderloin

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Butterfly the Tenderloin: Place the pork tenderloin on a cutting board. Using a sharp knife, slice the tenderloin lengthwise down the center, being careful not to cut all the way through. Open it like a book and flatten it out.
3. Pound the Meat: Place a piece of plastic wrap over the tenderloin and use a meat mallet to gently pound it to an even thickness, about 1/2 inch thick.

2. Prepare the Filling

1. Sauté the Vegetables: Heat the olive oil in a skillet over medium heat. Add the chopped onions and cook until they are translucent, about 3-4 minutes.
2. Add Garlic and Mushrooms: Add the minced garlic and chopped mushrooms to the skillet. Cook until the mushrooms release their moisture and begin to brown, about 5-7 minutes.
3. Wilt the Spinach: Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Remove the skillet from heat.
4. Mix the Filling: Transfer the sautéed vegetables to a bowl. Add the grated Parmesan cheese, breadcrumbs, dried thyme, salt, and pepper. Mix well to combine.

3. Assemble the Tenderloin

1. Spread the Filling: Spread the mushroom and spinach mixture evenly over the flattened pork tenderloin.
2. Roll the Tenderloin: Starting from one long side, carefully roll the tenderloin up tightly, encasing the filling inside.
3. Tie the Tenderloin: Use kitchen twine to tie the tenderloin at 2-inch intervals to secure it. Season the outside with salt and pepper.

4. Cook the Tenderloin

1. Sear the Meat: Heat a little olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed tenderloin on all sides until browned, about 2-3 minutes per side.
2. Roast: Transfer the skillet to the preheated oven and roast the tenderloin for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).

5. Serve

1. Rest the Meat: Remove the tenderloin from the oven and let it rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat.
2. Slice and Serve: Carefully remove the kitchen twine and slice the tenderloin into medallions. Serve with your favorite sides, such as roasted vegetables or mashed potatoes.

This Mushroom and Spinach Stuffed Pork Tenderloin is a beautiful and delicious dish that combines earthy mushrooms, fresh spinach, and savory pork. It’s a versatile recipe that can be adapted to include your favorite ingredients and is sure to become a family favorite. Enjoy the delightful flavors and impressive presentation of this gourmet meal right at home!