Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan
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0
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Unrated
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6
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Course
Main Course
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Cuisine
Italian
Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 pork tenderloin silver skin removed
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 cup baby spinach leaves chopped
- 4-5 button mushrooms chopped
- 2 tbsp bell pepper chopped, roasted
- 3-4 basil chopped, fresh leaves
- 2 tbsp panko crumbs
- 1 tbsp Parmesan Cheese finely grated
- 1 garlic minced, small clove
- 1 tbsp olive oil
Instructions
- Preheat the oven to 400 degrees.
- Place the pork tenderloin on a cutting board. Trim any fat from the meat then remove the silverskin (click here for instructions). Using a very sharp knife make a lengthwise cut down the center of the pork tenderloin, cutting to but not through the other side.
- Spread the meat open and place a piece of plastic wrap over the top. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle.
- Stir together chopped spinach, mushrooms, roasted bell pepper, basil, panko crumbs, minced garlic, and Parmesan cheese in a bowl.
- Season the pork tenderloin with sea salt and freshly cracked pepper, to taste then spread the spinach mixture evenly over the pork.
- Roll up jelly-roll style. Use toothpicks to seal them together. Season the pork with sea salt and freshly cracked pepper, to taste.
- Heat the olive oil in an cast iron skillet or large Dutch oven over medium-high heat. Place the stuffed pork tenderloin in the pan and cook for 4-5 minutes or until golden brown.
- Flip the pork over and place it into the oven for 25-30 minutes or until the pork reaches an internal temperature of 160 degrees.
- Remove from the oven and let the meat rest for at least 5 minutes before slicing and serving. Enjoy.
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