Stuffed Pork Tenderloin

YIELD

TIME

6 servings

35 mins

Ingredients

– 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

1. Preheat oven to 400 F.

2.  In a skillet cook bacon until golden and chop.

3.  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.

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

5. 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.

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

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

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

9. 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.

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

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.

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

Stuffed Pork Tenderloin Recipe - juicy pork loin, loaded with mushrooms spinach and cream cheese It may look fancy and difficult to make but in fact it quick and easy to prepare and fairly inexpensive

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