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Spinach Mushroom Stuffed Pork Tenderloin is a delicious and savory dish, perfect as a featured image for your recipe inspiration.
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
Cook Time 45 minutes
Total Time 1 hour 15 minutes
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.