I’m not calling M and my new eating habits a “diet.” We feel better when we eat more fruits and vegetables and we get full much faster. So when it came time to cook the pork tenderloin I had in the fridge, as much as I wanted to rub it down with spices, I instead decided to stuff it full of vegetables. I had mushrooms (mushrooms!!!) in the fridge for veggie enchiladas that hadn’t made it in the dinner rotation yet, as well as lots of spinach to make our morning juices. Dinner was born.
I diced half an onion (the other half is in my freezer stock bag) and minced three cloves of garlic. I also roughly chopped a small handful of sun dried tomatoes. My mushrooms were pre-sliced, so no work there.
In one tablespoon of oil, saute the mushrooms and onion until browned.
Add in the sun dried tomatoes, garlic, and rosemary (dried or fresh). Saute until fragrant.
Turn off the heat and add in three handfuls of baby spinach. Stir the stuffing mixture and allow to cool slightly. Season with salt and pepper.
While the stuffing cools, slice your pork tenderloin lengthwise to butterfly it. In other words, don’t slice all the way through, just open it up like a folder.
Cover with plastic wrap or waxed paper and pound to 1/2″ thick. Season with salt and pepper.
Spread your stuffing mixture along the butterflied tenderloin.
Wrap the tenderloin around the filling and tie to close. I use these silicone ties which are oven and dishwasher safe. (< Affiliate link). Season the outside with salt and pepper and place in a roasting pan. Cook at 350 degrees for 35 minutes or until the pork reaches an internal temperature of 145 degrees.
Remove the pork from the pan and allow to cool for 5 minutes. Slice the pork crosswise into 1″ slices.
Squeeze the juice of one lemon over the slices and serve with your favorite vegetable.