AMAZING SPINACH MUSHROOM STUFFED PORK TENDERLOIN

I remember the first time I attempted to impress my in-laws with a fancy dinner, I stumbled upon a recipe for something called Spinach Mushroom Stuffed Pork Tenderloin and thought, “This is it! This will show them I’m a culinary genius!” It was a bit ambitious, I’ll admit, but the end result was surprisingly delicious, and trust me, with this recipe, you’ll create a dish that’s both impressive and incredibly satisfying.

Let’s Make Some Magic: Spinach Mushroom Stuffed Pork Tenderloin

Hey there, fellow food adventurers! Today, we’re diving headfirst into a recipe that’s guaranteed to elevate your dinner game: Spinach Mushroom Stuffed Pork Tenderloin. This isn’t just another pork recipe; it’s a flavor explosion wrapped in tender, juicy pork. We’re talking about a dish that’s perfect for a special occasion, a weekend treat, or even a slightly more elaborate weeknight meal when you’re feeling ambitious. And the best part? It’s easier than you might think! So, grab your apron, and let’s get started!

Why This Recipe Rocks

Okay, so why should you spend your precious time making this particular dish? Let me count the ways:

• Flavor Fiesta: The combination of earthy mushrooms, vibrant spinach, savory pork, and aromatic seasonings creates a symphony of flavors that will leave you wanting more.
• Impressive Presentation: This dish looks like you slaved away in the kitchen for hours, but the truth is, it’s quite manageable. It’s perfect for impressing guests or simply treating yourself to something special.
• Versatility: You can easily customize the stuffing with your favorite ingredients. Want to add some caramelized onions for sweetness? Go for it! Feel like throwing in some sun-dried tomatoes for a tangy kick? Be my guest!
• Relatively Healthy: Pork tenderloin is a lean cut of meat, and spinach and mushrooms are packed with nutrients. This recipe can easily fit into a balanced diet. Plus, it can be considered a delicious low carb dinner option.

Gather Your Ingredients

Before we start cooking, let’s make sure we have everything we need. Here’s your shopping list:

• Pork Tenderloin: 1 large (about 1.5-2 pounds), trimmed of silver skin. This is the star of our show.
• Mushrooms: 8 ounces, cremini or button, sliced. Fresh is best for optimal flavor and texture.
• Spinach: 5 ounces, fresh, baby spinach. If using frozen, make sure to thaw it completely and squeeze out any excess water.
• Onion: 1 medium, finely chopped. Adds a touch of sweetness and depth.
• Garlic: 2-3 cloves, minced. Because everything is better with garlic, right?
• Olive Oil: 2 tablespoons. For sautéing the vegetables and searing the pork.
• Parmesan Cheese: 1/4 cup, grated. Adds a salty, nutty flavor to the stuffing.
• Breadcrumbs: 1/4 cup, plain or Italian seasoned. Helps bind the stuffing together.
• Dried Herbs: 1 teaspoon Italian seasoning, 1/2 teaspoon dried thyme, 1/4 teaspoon dried rosemary. Feel free to experiment with your favorite herb combinations.
• Salt and Pepper: To taste. Don’t be shy!
• Optional: A splash of white wine for deglazing the pan. Adds a lovely depth of flavor, but it’s not essential.

Step-by-Step Instructions: Let’s Get Cooking!

Alright, let’s get down to business. Here’s a detailed guide to making your very own Spinach Mushroom Stuffed Pork Tenderloin:

Step 1: Prep the Pork

First things first, let’s get that pork tenderloin ready. Pat it dry with paper towels. This is crucial for getting a good sear later on. Now, using a sharp knife, carefully butterfly the tenderloin. To do this, slice the tenderloin lengthwise, but don’t cut all the way through. Open it up like a book. Place a piece of plastic wrap over the butterflied pork and use a meat mallet (or a rolling pin in a pinch) to gently pound it to an even thickness of about 1/2 inch. This will help it cook evenly and make it easier to roll up.

Step 2: Sauté the Vegetables

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic! Add the sliced mushrooms and cook until they release their liquid and start to brown, about 8-10 minutes. This is where Air Fryer Mushroom Perfection comes in handy, but for the stuffing, sautéing them is ideal. Finally, add the spinach and cook until it wilts, about 2-3 minutes. Season with salt and pepper to taste.

Step 3: Assemble the Stuffing

Remove the skillet from the heat and let the vegetable mixture cool slightly. In a large bowl, combine the sautéed vegetables, Parmesan cheese, breadcrumbs, Italian seasoning, thyme, and rosemary. Mix well until everything is evenly combined. Taste and adjust the seasoning as needed. Remember, you can always add more, but you can’t take it away!

Step 4: Stuff and Roll

Spread the spinach mushroom mixture evenly over the butterflied pork tenderloin, leaving a small border around the edges. Starting from one end, carefully roll up the tenderloin into a tight log. Use kitchen twine to tie the tenderloin in several places to secure the stuffing. This will prevent it from unraveling during cooking.

Step 5: Sear the Pork

Heat a tablespoon of olive oil in a large oven-safe skillet (cast iron is ideal) over medium-high heat. Sear the stuffed pork tenderloin on all sides until it’s nicely browned, about 2-3 minutes per side. This step is crucial for developing a flavorful crust and locking in the juices. If you are looking for just searing pork, consider making Garlic Butter Pan Seared Pork Chops.

Step 6: Bake to Perfection

Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Use a meat thermometer to ensure accuracy. Overcooked pork can be dry and tough, so it’s important to get this right.

Step 7: Rest and Slice

Remove the skillet from the oven and let the pork tenderloin rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product. Remove the kitchen twine and slice the tenderloin into 1-inch thick medallions. Serve immediately and prepare to be amazed!

Tips and Tricks for Stuffed Meat Success

Okay, let’s talk about some insider tips that will help you nail this recipe:

• Don’t Overstuff: It’s tempting to pack the pork tenderloin with as much stuffing as possible, but resist the urge! Overstuffing can cause the tenderloin to burst during cooking.
• Secure it Well: Make sure to tie the tenderloin tightly with kitchen twine to prevent the stuffing from falling out.
• Sear it Hot: A good sear is essential for developing flavor and locking in moisture. Make sure your skillet is hot before adding the pork.
• Don’t Overcook: Pork tenderloin is best served medium-rare to medium. Use a meat thermometer to ensure it’s cooked to the correct internal temperature.
• Let it Rest: Resting the pork before slicing is crucial for allowing the juices to redistribute. Don’t skip this step!

Variations and Substitutions

Want to put your own spin on this recipe? Here are some ideas:

• Cheese, Please: Experiment with different types of cheese in the stuffing. Goat cheese, feta, or mozzarella would all be delicious.
• Add Some Heat: Add a pinch of red pepper flakes to the stuffing for a spicy kick.
• Sweetness Overload: Add some Caramelized Onions to the stuffing.
• Get Fruity: Add dried cranberries or chopped apples to the stuffing for a touch of sweetness and tartness.
• Veggie Power: Add other vegetables to the stuffing, such as bell peppers, zucchini, or carrots. Think of this as the inside-out version of Stuffed Bell Peppers.
• Different Herbs: Experiment with different herbs in the stuffing. Sage, oregano, or basil would all be great additions.
• Sauce it Up: Serve the sliced pork tenderloin with a delicious sauce, such as a mushroom cream sauce, a balsamic glaze, or a Dijon mustard sauce.

Serving Suggestions

This Spinach Mushroom Stuffed Pork Tenderloin is a complete meal in itself, but it pairs well with a variety of side dishes. Here are a few suggestions:

• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts would all be excellent choices.
• Mashed Potatoes: Creamy mashed potatoes are always a crowd-pleaser.
• Quinoa or Rice: For a healthier option, serve with quinoa or brown rice.
• Salad: A simple green salad with a vinaigrette dressing would provide a refreshing contrast to the richness of the pork.
• Air Fryer Potatoes: If you want to make the mushroom theme of the dish even more powerful, make Air Fryer Mushroom Potato Perfection.

Is This Dish a Low Carb Dinner?

Absolutely! While the breadcrumbs contribute some carbohydrates, the overall carb count in this recipe is relatively low, especially if you’re mindful of your portion sizes. The pork tenderloin itself is a lean protein source, and the spinach and mushrooms are low in carbs and high in nutrients. To make it even more low-carb friendly, you can:

• Use Almond Flour: Substitute almond flour for the breadcrumbs in the stuffing.
• Increase Vegetables: Add more low-carb vegetables to the stuffing, such as cauliflower rice or chopped celery.
• Serve with Low-Carb Sides: Pair the pork tenderloin with low-carb side dishes, such as roasted cauliflower, zucchini noodles, or a salad with a low-carb dressing.

Storing and Reheating Leftovers

If you have any leftovers (which is unlikely, but possible!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can:

• Microwave: Microwave the sliced pork tenderloin on medium power until heated through. Be careful not to overheat it, as this can make it dry.
• Oven: Reheat the sliced pork tenderloin in a preheated oven at 350°F (175°C) until heated through. This will take longer than microwaving, but it will help retain the moisture.
• Skillet: Reheat the sliced pork tenderloin in a skillet over medium heat with a little bit of olive oil. This is a great way to revive the crust and add some extra flavor.

Pork Recipes and Beyond

This Spinach Mushroom Stuffed Pork Tenderloin is just the beginning! Once you’ve mastered this recipe, you can explore a whole world of other delicious pork recipes. From simple pork chops to elaborate roasts, there’s a pork recipe out there for every taste and occasion. And don’t forget about other stuffed meat options! Chicken, beef, and even fish can be stuffed with a variety of flavorful fillings to create a truly memorable meal.

You can also consider a Baked Spinach Mushroom Quesadillas recipe for a simpler meal.

So there you have it! Everything you need to create your own show-stopping Spinach Mushroom Stuffed Pork Tenderloin. This is not only a great pork recipe but also a stellar entry in the low carb dinner category. Don’t be afraid to experiment, have fun, and most importantly, enjoy the process. Happy cooking!

Lady Maria

Amazing Spinach Mushroom Stuffed Pork Tenderloin

This Spinach Mushroom Stuffed Pork Tenderloin recipe delivers an impressive and satisfying flavor explosion. Earthy mushrooms, vibrant spinach, and savory pork combine with aromatic seasonings for a truly special occasion or weekend treat that’s easier to make than you think.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 8 ounces cremini or button mushrooms, sliced
• 5 ounces fresh baby spinach
• 1 medium onion, finely chopped
• 2-3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• 1/4 cup plain or Italian seasoned breadcrumbs
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Salt and pepper to taste
• Optional: A splash of white wine for deglazing the pan
• 1 tablespoon olive oil for searing

Equipment

• Sharp knife
• Cutting board
• paper towels
• Plastic wrap
• Meat mallet or rolling pin
• large skillet
• Large bowl
• Kitchen twine
• Oven-safe skillet (cast iron ideal)
• meat thermometer
• Oven

Method

 

1. Preheat oven to 375°F (190°C).
2. Pat the pork tenderloin dry with paper towels.
3. Butterfly the tenderloin: slice lengthwise, but don’t cut all the way through. Open it like a book.
4. Place plastic wrap over the butterflied pork and gently pound it to an even thickness of about 1/2 inch.
5. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
6. Add the chopped onion and cook until softened, about 5 minutes.
7. Add the minced garlic and cook for another minute until fragrant.
8. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 8-10 minutes.
9. Add the spinach and cook until it wilts, about 2-3 minutes. Season with salt and pepper to taste.
10. Remove the skillet from the heat and let the vegetable mixture cool slightly.
11. In a large bowl, combine the sautéed vegetables, Parmesan cheese, breadcrumbs, Italian seasoning, thyme, and rosemary. Mix well.
12. Taste and adjust the seasoning as needed.
13. Spread the spinach mushroom mixture evenly over the butterflied pork tenderloin, leaving a small border around the edges.
14. Starting from one end, carefully roll up the tenderloin into a tight log.
15. Use kitchen twine to tie the tenderloin in several places to secure the stuffing.
16. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
17. Sear the stuffed pork tenderloin on all sides until it’s nicely browned, about 2-3 minutes per side.
18. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
19. Remove the skillet from the oven and let the pork tenderloin rest for 10-15 minutes before slicing.
20. Remove the kitchen twine and slice the tenderloin into 1-inch thick medallions.
21. Serve immediately.

Notes

Don’t overstuff the pork tenderloin. Secure it well with kitchen twine. Sear it hot for flavor and moisture. Don’t overcook, use a meat thermometer. Let it rest before slicing. Experiment with different cheeses, add red pepper flakes for heat, or caramelized onions for sweetness. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave, oven, or skillet. For a low-carb option, use almond flour instead of breadcrumbs and add more low-carb vegetables to the stuffing.