Stuffed Pork Tenderloin
This easy stuffed pork tenderloin can be made ahead of time. It’s simple to make and delicious!
Foto: Spend With Pennies
Ingredients
- 2 tablespoons olive oil (divided)
- 8 ounces mushrooms ( roughly chopped)
- 6 -8 cups chopped fresh spinach (1 small bag)
- 3 cloves garlic
- ½ teaspoon dried thyme leaves
- ½ tablespoon soy sauce
- ⅓ cup cream cheese
- ½ cup Panko bread crumbs
- 1 pork tenderloin (approx 1.5 pounds)
- 1 tablespoon Dijon mustard
- salt and black pepper
Steps
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Preheat oven to 450°F.
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Heat 1 tablespoon olive oil in a pan. Add mushrooms, soy sauce and garlic, cook about 5 minutes until softened (don’t completely cook the mushrooms dry, the juice helps keep the lean pork moist).
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Add chopped spinach and cook until wilted. Remove from heat and add cream cheese, panko crumbs and thyme, stir until mixed.
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Place filling in the fridge until completely cooled
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Butterfly the pork tenderloin by cutting in half lengthwise (but not all the way through) and open it like a book.
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Pound the pork so it is even (about ½″) thick.
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Spread cooled filling over the surface of the pork and roll up jelly roll style and secure with toothpicks.
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Mix the dijon with 1 tablespoon olive oil and brush tenderloin. Season with salt and pepper
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Bake for about 25-30 minutes until the temperature reaches 135°F.
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Broil for another 5 minutes or until browned and internal temperature is 145°F.
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Let rest 5 minutes before slicing.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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