Serves 4
55 min
Stuffed Pork Tenderloin
Recipe GLPR594e7aa729a944
A elegant French-inspired main course featuring a butterflied pork tenderloin filled with a savory mixture of sautéed mushrooms, spinach, and creamy garlic-infused cream cheese. The tenderloin is rolled, roasted to perfection, and sliced to reveal the beautiful green and white filling.
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Ingredients
4 tablespoons extra-virgin olive oil, divided
1 small yellow onion, finely chopped
4 ounces baby bella mushrooms, chopped
2 cloves garlic, minced
2 cups fresh baby spinach
6 ounces cream cheese, softened
1 pork tenderloin (1.5 pounds)
Salt and black pepper to taste
Directions
Preheat your oven to 400°F and line a large baking sheet with parchment paper. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped yellow onion and sauté for about 5 minutes until softened and translucent.
Stir in the chopped baby bella mushrooms and cook for an additional 5 minutes, stirring occasionally, until the mushrooms are tender and any released liquid has evaporated.
Add the minced garlic to the skillet and cook for about 1 minute, stirring constantly, until fragrant and incorporated.
Add the fresh baby spinach to the skillet and cook for about 2 minutes, stirring gently, until the spinach is wilted. Season the filling with salt and black pepper to taste. Remove from heat and let cool slightly.
Place the pork tenderloin on a cutting board. Using a sharp knife, carefully slice horizontally down the length of the tenderloin, cutting through one side and down the center, but not completely through the opposite side, so you can open it like a book.
Lay out two sheets of plastic wrap. Place the butterflied tenderloin between them and use a meat mallet to gently pound and flatten the meat to approximately ½ inch thick, working from the center outward.
Remove the top sheet of plastic wrap. Spread the softened cream cheese evenly over the interior of the flattened tenderloin, leaving a small border around the edges.
Spoon the cooled spinach and mushroom filling over the cream cheese layer and spread it in an even layer across the entire surface.
Starting from one of the long ends, tightly roll the tenderloin up, enclosing the filling. Use kitchen twine to secure the roll at regular intervals (about every 2 inches), tying firmly but not so tight that you squeeze out the filling.
Transfer the rolled tenderloin to the prepared baking sheet. Brush the entire exterior with the remaining 2 tablespoons of olive oil and season generously with salt and black pepper.
Roast in the preheated 400°F oven for approximately 25 minutes, or until an instant-read meat thermometer inserted into the thickest part of the pork registers 145°F.
Remove from the oven and let the tenderloin rest for 10 minutes. This allows the juices to redistribute throughout the meat, keeping it moist and tender.
Carefully remove the kitchen twine and slice the tenderloin into ¾-inch thick slices. Arrange on a serving platter and serve warm.
