Stuffed Pork Tenderloin

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.

Stuffed Pork Tenderloin

In one tablespoon of oil, saute the mushrooms and onion until browned.

Stuffed Pork Tenderloin

Add in the sun dried tomatoes, garlic, and rosemary (dried or fresh). Saute until fragrant.

Stuffed Pork Tenderloin

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.

Stuffed Pork Tenderloin

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.

Stuffed Pork Tenderloin

Cover with plastic wrap or waxed paper and pound to 1/2″ thick. Season with salt and pepper.

Stuffed Pork Tenderloin

Spread your stuffing mixture along the butterflied tenderloin.

Stuffed Pork 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.

Stuffed Pork Tenderloin

Remove the pork from the pan and allow to cool for 5 minutes. Slice the pork crosswise into 1″ slices.

Stuffed Pork Tenderloin

Squeeze the juice of one lemon over the slices and serve with your favorite vegetable.

Stuffed Pork Tenderloin

Share

7 Responses to Stuffed Pork Tenderloin

  1. Debbie says:

    This looked so good, I made it for dinner last night – and it tasted even better than it looked. Thanks for the idea!

  2. Diane says:

    Looks great! am looking forward to trying it out. A nice change. I will definitely add this to my recipes. And looking forward to serving it to my friends and family.
    Thinking it would even be served sliced cold for luncheon with a side of “lime party salad mold ( found on “Family Table Treasures” which is where I found you) on a bed lettuce and some cukes, It could be plated up really nice I’ll let you know how I make out with it.
    I like your photo instructions. Thanks, Diane

    • jacki jacki says:

      I love the idea of serving this up cold! I wish I had tried that for lunch yesterday. Definitely come back and let me know how it turns out for you.

  3. Stuffed tenderloin sounds amazing! I’ve always tied mine up with kitchen twine, those oven safe ties are interesting.

    • jacki jacki says:

      The ties are really handy — I use them for large things like this pork tenderloin as well as small items like chicken breasts. You can also use them in the freezer and to truss a chicken or turkey! They take up much less space than a big roll of string in a tiny kitchen too, which is a definite plus.

  4. […] vegetarian dinner. A day of beer, music and fried dough with friends. That’s what our “diet” is about. It’s being cognoscente of what we’re putting in our bodies, but not […]

  5. […] started spinning. Since it was chicken, it didn’t count as “unhealthy” by our new eating standards. A whole wheat bun could be used as well as whole wheat bread crumbs. And, I still hadn’t […]

Share the Love!

© 2015 Two Forks One Love. All content and images are property of Two Forks One Love and may not be reproduced without permission.

I'd love to hear from you. Email me!

Hosted with Dreamhost and Powered by Headway Themes