Stuffed Pork Tenderloin Recipe - Allrecipes.com
Stuffed Pork Tenderloin Recipe
  • READY IN 1 hr

Stuffed Pork Tenderloin

Recipe by  

"I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    25 mins
  • COOK

    35 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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 9x13-inch casserole dish.
  5. 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).
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Reviews More Reviews

Feb 19, 2013

this was fantastic the package of pork we got had two pieces, so I flattened them both out and overlapped them slightly. Filled and rolled cooked for an extra 10 min.....Loved it

 
Dec 24, 2012

tried this one out for the wife and turned out ok , but could have been better if i had the string to tie up the tenderlion and had cut it properly to flatten a bit better for the role.My wife found it a bit bland ( i used the wrong mustard lol)so i think next time ill use minced garlic and more of it .Joys of the beginner lol

 
Sep 16, 2013

I will admit I was a little nervous making this the first time for guests because it was new on this site with only 3 reviews, I used a pork loin center cut, one and one half lbs, followed the recipe exactly and it was perfect!!! Beautiful presentation! I just might add some craisins to the stuffing next time.

 
Jul 28, 2014

Incredible! My tenderloin was too fat and even after pounding it was still too fat to roll. Since the package essentially comes with two, I just latered it. I thought the flavor was outstanding! Best pork tenderloin I've ever eaten and hubby agreed.

 
Mar 17, 2014

Followed the recipe, although mine took about an hour to cook, probably depends on thickness of meat. Took a while to prepare, but tasted wonderful. Steamed some brocolli for a nice no-carb meal.

 
Mar 10, 2013

Fantastic. Added some chopped apricots for a little colour.

 
Jan 02, 2014

This was a nice recipe to start the new year with! Very tasty. I made exactly as written and really enjoyed the flavors and pretty presentation. My prep time was about an hour saute to sear, so keep that in mind if you are budgeting time for a prep. Also, after 30 minutes in a pre-heated oven my pork was medium rare pushing medium, and I used 1.3 LB tenderloin, smaller than the recipe calls for. Next time I prepare think I'll preheat to 400*, and roast 30min. Thanks for sharing your recipe with AR!

 
Sep 18, 2014

We enjoyed this, presentation was very pretty. I did find that the timing was off however. Thanks for sharing.

 

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Nutrition

  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 4.2 g
  • 1%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 32.1 g
  • 64%
  • Sodium
  • 440 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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