Stuffed Pork Tenderloin



6 servings

35 mins


– 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


Simple, Low-Carb and Keto recipes