Stuffed Pork Tenderloin
User Reviews
5
Stuffed Pork Tenderloin
Description
This recipe begins by cooking mushrooms with soy sauce and garlic to infuse flavor, then adding fresh spinach until wilted. The cooled mixture is combined with cream cheese, panko breadcrumbs, and dried thyme, producing a creamy and slightly textured filling.
The pork tenderloin is butterflied and pounded evenly, allowing it to be rolled around the filling jelly-roll style and secured before seasoning with Dijon-mustard-infused olive oil, salt, and pepper. Baking at high heat cooks the pork while preserving juiciness, finished by broiling for a browned crust. Resting before slicing helps retain juices.
The result is a roll of pork with a creamy mushroom-spinach center, combining tender meat with rich and savory filling. It pairs well with simple sides like roasted vegetables or grains.
Ingredients
- 2 tablespoons olive oil divided
- 8 ounces mushrooms roughly chopped
- 6-8 cups spinach 1 small bag, chopped, fresh
- 3 cloves garlic
- ½ teaspoon thyme dried 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
- black 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
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390 | 20% |
| Carbohydrates | 10g | 3% |
| Protein | 40g | 80% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 131mg | 44% |
| Sodium | 411mg | 17% |
| Potassium | 1149mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 4475IU | 90% |
| Vitamin C | 14.9mg | 17% |
| Calcium | 91mg | 9% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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