Stuffed Pork Tenderloin Recipe - juicy pork loin, loaded with mushrooms, spinach and cream cheese.

Stuffed Pork Tenderloin




– 1 1/2 lb pork tenderloin – 2 oz cream cheese – 2 cups mushrooms – 3 tbsp olive oil — divided – 1 cup baby spinach — chopped – 1/4 cup chopped cooked bacon — 2-3 slices – 1 1/2 tsp salt — divided – 1/2 tsp black pepper — divided – 1/2 tsp garlic powder — divided – 1/2 tsp Italian Seasoning or Badia all-purpose seasoning

6 servings

35 mins

Step 1

Preheat oven to 400 F. In a skillet cook bacon until golden and chop.

Step 2

Reserve 1 tbsp of the bacon fat or discard and use 1 tbsp olive oil and cook mushrooms with 1/4 tsp salt, 1/4 tsp garlic and 1/4 tsp black pepper.

Step 3

Remove the silver skin of the pork tenderloin carefully using a sharp paring knife.

Step 4

Cut the pork tenderloin lengthwise, without cutting through and open like a book. Pound with a meat mallet until it is 1/2 inch thick.

Step 5

Season both sides with salt, pepper, garlic powder and Italian seasoning (optional).

Step 6

Spread cream cheese on one side. Add the mushrooms, leaving about 1/2-inch outside borders. Add the bacon and spinach.

Step 7

Roll the pork tenderloin into a log tightly. Secure with toothpicks at 5-6 spots or tie with butcher’s twine.

Step 8

Heat 2 tbsp of olive oil (can use 1 tbsp olive oil + 1 tbsp butter) in a cast iron skillet or any oven safe pan at medium-high heat.

Step 9

Add the pork tenderloin to the skillet, secured side down.

Step 10

Add the pork tenderloin to the skillet, secured side down.

Step 11

Cook for 2 minutes per side for all 4 sides. then transfer the pan to the oven and cook for additional 20 minutes, until a thermometer inserted in the middle reads 145 F -150 F.

Step 12

Let the stuffed pork tenderloin rest on a cutting board for 5 minutes before you cut it.