"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." — ciaofraz
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extra-virgin olive oil, or as needed
white mushrooms, minced
ground black pepper
chopped fresh parsley
1 (2 pound)
pork tenderloin, butterflied and pounded flat
extra-virgin olive oil
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
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
Fantastic. Added some chopped apricots for a little colour.
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.
I left out the mushrooms.
Great recipe. I did make one change, instead of mustard which I am not a fan of, I added small amounts of sherry to the mushroom mixture letting it cook off each time. It turned out great! I served it with baked acorn squash stuffed with couscous. Thanks for the recipe! Easy to make!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Pork Tenderloin
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 146
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