Stuffed Pork Tenderloin

Stuffed Pork Tenderloin

12 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
ciaofraz
Recipe by  ciaofraz

“I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.”

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Ingredients

Adjust Servings

Original recipe yields 5 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
  3. Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
  4. Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
  5. Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

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Reviews (12)

Rate This Recipe
pepsigrl
12

pepsigrl

this was fantastic the package of pork we got had two pieces, so I flattened them both out and overlapped them slightly. Filled and rolled cooked for an extra 10 min.....Loved it

Miccaper
5

Miccaper

tried this one out for the wife and turned out ok , but could have been better if i had the string to tie up the tenderlion and had cut it properly to flatten a bit better for the role.My wife found it a bit bland ( i used the wrong mustard lol)so i think next time ill use minced garlic and more of it .Joys of the beginner lol

jt@thebeach
4

jt@thebeach

I will admit I was a little nervous making this the first time for guests because it was new on this site with only 3 reviews, I used a pork loin center cut, one and one half lbs, followed the recipe exactly and it was perfect!!! Beautiful presentation! I just might add some craisins to the stuffing next time.

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 296 cal
  • 15%
  • Fat
  • 16.2 g
  • 25%
  • Carbs
  • 4.2 g
  • 1%
  • Protein
  • 32.1 g
  • 64%
  • Cholesterol
  • 89 mg
  • 30%
  • Sodium
  • 440 mg
  • 18%

Based on a 2,000 calorie diet

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Parsley and Parmesan Crusted Pork Tenderloin

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