Stuffed Pork Tenderloin
- 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
- 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.