STUFFED PORK TENDERLOIN ROAST
STUFFED PORK TENDERLOIN RECIPE
Stuffed pork tenderloin. Wow…that just about says it all! Pork (who can resist, not me) and then stuffing to go with? YUMM! This easy and delicious recipe is stuffed with mushrooms and spinach. And this month (July), we are featuring our Pork Tenderloin on sale. Pair it with our Meiomi – Santa Barbara or Kenwood – Russian River Pinot Noir’s, and viola…a special treat for any occasion!
To create a meal to impress, you will need the following ingredients:
INGREDIENTS:
Stuffing:
1-T. (or as needed) Extra-Virgin Olive Oil
10-White Mushrooms – Minced
1-Shallot – Minced
½ t. Dried Thyme
½ t. Garlic Powder
1/2 t. Dried Sage
1/2 t. Ground Black Pepper
¼ t. Salt
¼ C. Chopped Fresh Parsley
2-C. Fresh Spinach
1 t. Dijon Mustard
Pork Tenderloin Roast:
1-2 Lb. Pork Tenderloin Roast – Butterflied and Pounded Flat
4-Slices Prosciutto
2-Tlb. Extra Virgin Olive Oil
DIRECTIONS:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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 9×13-inch casserole dish.
- 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).
Nutritional Information
Servings Per Recipe: 5
Amount Per Serving
Calories: 296
Total Fat: 25 %
Saturated Fat:
Cholesterol: 30 %
Sodium: 18 %
Potassium: 19 %
Total Carbohydrates: 1 %
Dietary Fiber: 4 %
Protein: 64 %
Sugars:
Vitamin A:
Vitamin C:
Calcium:
Iron:
Thiamin:
Niacin:
Vitamin B6:
Magnesium:
Folate:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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