Recipe by ciaofraz
"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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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
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.
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.
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.
Fantastic. Added some chopped apricots for a little colour.
We enjoyed this, presentation was very pretty. I did find that the timing was off however. Thanks for sharing.
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!
* 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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