Pork Stuffed Tenderloin (Printable Version)
# What You'll Need:
01 -
1½ pounds of pork tenderloin, flattened and thinned.
02 -
4 slices of bacon, chopped into small pieces.
03 -
2 garlic cloves, finely chopped.
04 -
1 small shallot, finely diced.
05 -
8 ounces of finely chopped mushrooms.
06 -
5 ounces of fresh spinach leaves.
07 -
1 tablespoon of extra virgin olive oil.
08 -
Kosher salt and fresh black pepper to taste.
# Preparation Steps:
01 -
Get your oven going at 400°F and cover a baking tray with parchment paper.
02 -
Crisp up the bacon, toss in the shallots and garlic, then soften the mushrooms before finishing with the spinach until it wilts.
03 -
Cut the tenderloin to open it up like a book, then tap it with a mallet or rolling pin until it’s about ½ inch thick.
04 -
Spread the filling across the pork, roll it up nice and tight, secure it with toothpicks, and lay it down toothpick-side down on the tray. Brush with a bit of olive oil and sprinkle salt and pepper on top.
05 -
Pop it in the oven for 25-35 minutes, aiming for an internal temp of 145-150°F. Let it sit under some foil for 10 minutes before slicing.
# Additional Tips:
01 -
A great option for a festive meal that’s easy to make.
02 -
Always cook with the toothpicks on the bottom for better results.
03 -
Let it rest before you cut into it.