Stuffed Pork Tenderloin
Servings 4 servings
This easy stuffed pork tenderloin can be made ahead of time. It’s simple to make and delicious!
Ingredients
- 2 tablespoons olive oil divided
- ½ pound mushrooms roughly chopped
- 6-8 cups raw chopped spinach 1 small bag
- 3 cloves garlic
- ½ teaspoon thyme
- ½ tablespoon soy sauce
- ⅓ cup cream cheese
- ½ cup Panko bread crumbs
- 1 pork tenderloin approx 1.5lbs
- 1 tablespoon dijon mustard
- salt & pepper
Instructions
- Preheat oven to 450°F.
FILLING
- 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).
- Add chopped spinach and cook until wilted. Remove from heat and add cream cheese, panko crumbs and thyme, stir until mixed.
- Place filling in the fridge until completely cooled
PORK TENDERLOIN
- Butterfly the pork tenderloin by cutting in half lengthwise (but not all the way through) and open it like a book.
- Pound the pork so it is even (about ½″) thick.
- Spread cooled filling over the surface of the pork and roll up jelly roll style and secure with toothpicks.
- Mix the dijon with 1 tablespoon olive oil and brush tenderloin. Season with salt and pepper
- Bake for about 25-30 minutes until the temperature reaches 135°F.
- Broil for another 5 minutes or until browned and internal temperature is 145°F.
- Let rest 5 minutes before slicing.
Nutrition Information
Calories: 390, Carbohydrates: 10g, Protein: 40g, Fat: 20g, Saturated Fat: 6g, Cholesterol: 131mg, Sodium: 411mg, Potassium: 1149mg, Fiber: 2g, Sugar: 2g, Vitamin A: 4475IU, Vitamin C: 14.9mg, Calcium: 91mg, Iron: 3.7mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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