Indulge in our Mushroom and Spinach Stuffed Pork Tenderloin, a flavorful and elegant main dish. Tender pork filled with a savory mushroom and spinach mixture.
Mushroom and Spinach Stuffed Pork Tenderloin
Impress your guests or treat yourself to a special meal with our Mushroom and Spinach Stuffed Pork Tenderloin recipe. This dish combines juicy pork tenderloin with a delicious filling of sautéed mushrooms and wilted spinach.
With its beautiful presentation and delightful flavors, this stuffed pork tenderloin is perfect for dinner parties or any occasion that calls for a memorable main dish.
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Mushroom and Spinach Stuffed Pork Tenderloin
Ingredients
- 1 pork tenderloin (about 1.5 lbs)
- 2 cups fresh spinach leaves
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Kitchen twine for tying
Nutritional Information (Per Serving)
- Calories: 250
- Protein: 30g
- Carbohydrates: 4g
- Fiber: 1g
- Fat: 12g
- Sugar: 1g
Instructions
- Preheat the oven to 375°F (190°C).
- Butterfly the pork tenderloin by making a lengthwise cut down the center, without cutting all the way through.
- Open up the tenderloin and flatten it gently with a meat mallet.
- In a skillet, heat the olive oil over medium heat. Add the sliced mushrooms, minced garlic, dried thyme, salt, and pepper. Sauté until the mushrooms are tender and any liquid has evaporated.
- Add the spinach leaves to the skillet and cook until wilted.
- Spread the mushroom and spinach mixture evenly over the flattened pork tenderloin.
- Roll up the tenderloin tightly, starting from one end. Secure with kitchen twine at regular intervals to hold the shape.
- Place the stuffed pork tenderloin on a baking sheet or in a baking dish.
- Bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 145°F (63°C).
- Remove from the oven and let it rest for a few minutes before slicing.
- Slice the stuffed pork tenderloin into rounds and serve hot.
Service Suggestion
- Pair the Mushroom and Spinach Stuffed Pork Tenderloin with a glass of red wine, such as Pinot Noir or Merlot.
- Serve with a fresh green salad dressed with a light vinaigrette.
Notes
- Serve the stuffed pork tenderloin with a side of roasted vegetables or mashed potatoes.
- For an added touch of richness, drizzle the sliced pork with a pan sauce made from the cooking juices.