Stuffed pork tenderloin is an impressive dish that strikes the perfect balance between elegance and comfort food. Whether you’re planning a special dinner for guests or simply want to treat your family to something extra special, this recipe delivers in both flavor and presentation. The combination of tender pork, savory prosciutto, earthy mushrooms, and vibrant spinach makes for a mouthwatering experience. In this recipe, we’ll walk you through the step-by-step process of making this stuffed pork tenderloin from start to finish.

Ingredients

Here’s what you’ll need to make this delicious stuffed pork tenderloin.

• • • 3 tablespoons extra-virgin olive oil, divided, or as needed

    • 10 white mushrooms, minced

    • 1 shallot, minced

    • ½ teaspoon dried thyme

    • ½ teaspoon garlic powder

    • ½ teaspoon dried sage

    • ½ teaspoon ground black pepper

    • ¼ teaspoon salt

    • ¼ cup chopped fresh parsley

    • 2 cups fresh spinach

    • 1 teaspoon Dijon mustard

    • 1 (2-pound) pork tenderloin, butterflied and pounded flat

    • 4 slices prosciutto

Directions

1. Preheat the Oven

Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature by the time you are ready to bake the pork tenderloin.

2. Prepare the Mushroom-Spinach Filling

• Heat 1 tablespoon of olive oil in a skillet over medium heat.
• Add the minced mushrooms and shallot, followed by the thyme, garlic powder, sage, black pepper, and salt.
• Cook and stir the mixture for 5 to 10 minutes until the mushrooms release their liquid, and the shallots soften.

3. Add Fresh Herbs and Spinach

• Stir in the parsley and cook for another minute.
• Add the spinach and cook for about 5 minutes, until it wilts and incorporates well with the mushroom mixture.
• Once the spinach is wilted, stir in Dijon mustard, giving the filling a subtle tangy flavor. Remove the skillet from heat and let the filling cool slightly.

4. Prepare the Pork Tenderloin

• Butterfly the pork tenderloin by slicing it lengthwise down the middle, being careful not to cut all the way through.
• Use a meat mallet to pound the pork flat, ensuring it’s even and thin enough for rolling.
• Lay prosciutto slices across the surface of the flattened tenderloin.

5. Stuff and Roll the Pork Tenderloin

• Spread the mushroom-spinach mixture evenly over the prosciutto, leaving a 1/2-inch border around the edges to prevent the filling from spilling out while rolling.
• Tightly roll the tenderloin from one side to the other, making sure to tuck the filling in as you go. Use kitchen string to tie the roll at intervals to keep it secure.

6. Sear the Stuffed Tenderloin

• Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
• Place the rolled pork tenderloin in the skillet and sear it on all sides until it’s golden brown, which should take about 10 minutes.

7. Bake the Pork Tenderloin

• Transfer the seared pork tenderloin to a 9×13-inch casserole dish.
• Bake in the preheated oven for 25 to 30 minutes, until the pork is just slightly pink in the center. The internal temperature of the meat should reach 145°F (63°C) when checked with an instant-read thermometer.

8. Rest and Serve

• Once the pork is done, remove it from the oven and let it rest for 5 to 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender result.
• Slice the tenderloin into medallions and serve with your favorite side dishes.

Tips for Making the Best Stuffed Pork Tenderloin.

1. Choose Quality Pork

Opt for a fresh, high-quality pork tenderloin. The tenderness of the meat is key to achieving a juicy and flavorful final dish.

2. Don’t Overcook

Pork is best when cooked to 145°F (63°C) and allowed to rest. This prevents the meat from becoming dry and ensures a perfectly juicy result.

3. Use Fresh Herbs for Maximum Flavor

Fresh parsley, thyme, and sage bring a much more vibrant and aromatic flavor compared to dried herbs. If you have fresh herbs on hand, use them!

4. Experiment with Fillings

Feel free to get creative with the stuffing. You can swap out the mushrooms for other vegetables like bell peppers or even use a different cheese like goat cheese for added richness.

5. Searing for Extra Flavor

Searing the pork tenderloin before baking it locks in the juices and creates a flavorful crust on the outside. Make sure the pan is hot to get a proper sear.

Serving Suggestions for Stuffed Pork Tenderloin

Pair your stuffed pork tenderloin with any of these sides for a complete meal:

• Roasted Vegetables: Roasted carrots, Brussels sprouts, or potatoes add a perfect touch of warmth and color.
• Mashed Potatoes: Creamy mashed potatoes complement the savory flavors of the pork.
• Rice Pilaf: A light and flavorful rice dish pairs well with the rich filling.
• Green Salad: A fresh, crisp salad with a tangy vinaigrette helps balance out the richness of the pork.

Nutrition Facts

• Calories: 296
• Fat: 16g
• Carbs: 4g
• Protein: 32g

This stuffed pork tenderloin recipe is not only delicious but also a nutritious option for a satisfying meal. The combination of lean pork, nutrient-rich spinach, and mushrooms makes it a great choice for those looking for a balanced meal.

Conclusion

This stuffed pork tenderloin recipe is a showstopper that combines the tender texture of pork with the bold flavors of prosciutto, mushrooms, and spinach. It’s perfect for special occasions, but simple enough for a weeknight meal if you’re in the mood to impress. Give it a try, and you’ll be sure to add it to your regular rotation of go-to recipes!

FAQs

1. Can I prepare the stuffed pork tenderloin in advance?

Yes, you can prepare the pork tenderloin a few hours or even a day ahead. Just assemble the stuffed tenderloin, wrap it tightly, and refrigerate until ready to cook.

2. Can I freeze the stuffed pork tenderloin?

Absolutely. You can freeze the prepared, uncooked pork tenderloin. When you’re ready to cook, thaw it overnight in the fridge and follow the baking instructions.

3. What can I use instead of prosciutto?

You can substitute prosciutto with thinly sliced ham, pancetta, or even bacon for a slightly different flavor profile.

4. How do I know when the pork is cooked through?

The best way to ensure the pork is cooked to perfection is by using an instant-read thermometer. The internal temperature should reach 145°F (63°C).

5. What other vegetables can I add to the stuffing?

You can add a variety of vegetables, such as roasted bell peppers, sun-dried tomatoes, or sautéed onions, to enhance the flavor and texture of the stuffing.

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