Mushroom Spinach Stuffed Pork Tenderloin

mushroom spinach stuffed pork tenderloin

How to Make Mushroom Spinach Stuffed Pork Tenderloin

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Here is an easy recipe for Stuffed Pork Tenderloin!  I used mushrooms and spinach… you can use both or either in this recipe!

Pork tenderloin is a very lean meat (almost as lean as chicken breast) so it is definitely a healthy option for your family!  The key to a good tenderloin is NOT to over cook it as it is so lean it will become dry if you over cook it.  A properly cooked and rested tenderloin will be juicy and fork tender!

 

Mushroom Spinach Stuffed Pork Tenderloin

Here is an easy recipe for Stuffed Pork Tenderloin!  I used mushrooms and spinach… you can use both or either in this recipe!

Did you make this recipe?

Ingredients:

  • 1 tablespoon olive oil
  • 1 lb mushrooms roughly chopped
  • 6-8 cups raw chopped spinach (1 small bag)
  • 3 cloves garlic
  • 1/2 teaspoon thyme
  • pepper
  • 1/2 tablespoon soy sauce
  • 1/3 cup cream cheese (I use light)
  • 1/2 cup panko bread crumbs (japanese bread crumbs)
  • 1 pork tenderloin (approx 1.5lbs)
  • 1 tablespoon olive oil
  • salt & pepper
  • 1 Package Reduced sodium pork gravy (optional)

Directions:

  1. Preheat oven to 425

Filling

  1. Heat olive oil in a pan
  2. 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)
  3. Add chopped spinach and cook until wilted
  4. Remove from heat and add cream cheese, panko crumbs and thyme, stir until mixed
  5. Place filling in the fridge until completely cooled

Pork Tenderloin

  1. Butterfly the pork tenderloin by cutting in half lengthwise (but not all the way through) and open it like a book
  2. Pound the pork so it is even and fairly thin (about 1/2-3/4″)
  3. Spread cooled filling over the surface of the pork and roll up jelly roll style and secure with toothpicks
  4. Brush outside of roll with olive oil, season with salt and pepper
  5. Bake at 425 for about 30 minutes until the temperature reaches 160 degrees
  6. Let rest 10 minutes before cutting

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stuffed pork tenderloin 1

Holly Nilsson

8 comments on “Mushroom Spinach Stuffed Pork Tenderloin”

  1. This looks indescribably DELICIOUS!!! I love pork and love it even more stuffed.

  2. Covered or uncovered? Does it need the gravy in your opinion? Going to make this weekend.

    • I cook it uncovered. If you’re not a fan of gravy you can leave it off, just be sure to watch the temperature of your pork so it’s juicy as it overcooks quickly. I serve it with gravy if I have it on hand as I love gravy!

  3. Do you think this would work with a pork loin instead of tenderloin?

  4. What kind of mushroom, please?

  5. Your recipe doesn’t state what you do with the pork gravy package? Do you just make this for the gravy?

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