10/18/2009

Stuffed Pork Tenderloin


For Sweetest Day (basically a Hallmark Holiday celebrated here in the Mid-West), my parents were coming over to drop off my dog to watch while they go to Vegas.  I wanted to make an easy and different meal than my normal lasagna or pot roast....pork tenderloin fit the bill exactly because I've NEVER made pork tenderloin before!  I decided to be ambitious and make a stuffed pork tenderloin, which turned out absolutely wonderful!!!  Everyone raved about this dish and I have to admit, it turned out so flavorful and delicious, even though I'm not a huge pork fan!  I will make it again, it looked very elegant, but was so easy!

Stuffed Pork Tenderloin

Ingredients
  • 1 large or 2 small pork tenderloin, trimmed of fat
  • 1/3 cup of olive oil
  • 3 tbs. of Dijon mustard
  • 2 tbs. of soy sauce
  • 1 tsp. pepper
  • 4 cloves garlic, peeled and minced
  • 2 tbs. butter
  • 1 cup of baby Bella mushrooms, chopped
  • 1 cup of fresh baby spinach, de-stemmed and chopped
  • 2 cups boxed/bagged stuffing mix
  • 1 cup water
  • Kitchen Twine

Directions
  • In a glass 9x13 baking dish, combine olive oil, Dijon, soy sauce, pepper & garlic.  Whisk together until combined.  
  • Lay out pork tenderloin on a cutting board and slice through longways, but not all the way through.  Lay open and pound out into a thin rectangle, as evenly as possible.  (If you have a second smaller tenderloin, repeat with that one as well).
  • Lay pork into the marinade mixture and turn to coat each side evenly.  Seal the top with plastic wrap and refrigerate to marinate for up to 8 hours, but a couple hours is good.
  • Meanwhile, heat butter over medium high heat and add mushrooms and spinach, sautee until tender.  
  • Add the stuffing mix and water, stirring to combine, cover, turn off heat and let sit for 5 minutes.
  • Preheat oven to 375 degrees.
  • Remove pork from refrigerator and lay out on cutting board.
  • Take spoonfuls of stuffing mixture and lay down the middle of the rectangle.
  • Roll up the sides of the tenderloin to the middle, covering the stuffing mixture and tying with twine that's been soaked in water to secure.
  • Place a rack on a baking sheet and lay the stuffed tenderloin on top of the rack.
  • Cook at 375 degrees for 40-50 minutes until pork reaches an internal temperature of 160 degrees.
  • Remove and let rest for about 10 minutes before cutting and serving with the sauce/gravy of your choice.

2 comments:

Colleen said...

I love making pork tenderloins and am always looking for new recipes for it - this looks delish!

Stephanie said...

That looks so delicious and so gorgeous too!

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