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Sunday, April 17, 2016

STUFFED PORK TENDERLOIN

I came up with this recipe while searching for a stuffed pork tenderloin recipe.....I chose to combine a couple of different ideas that I found.   It's fairly easy to assemble, looks pretty, and tastes great!
I served it with long grain/wild rice and broccoli and squash sauteed in lemon butter sauce.  It was delish!

INGREDIENTS:

*2 pork tenderloins (butterflied and pounded)
10 crimini mushrooms, diced
½ tsp. dried thyme
½ tsp. garlic powder
½ tsp. dried sage
½ tsp. black pepper
½ tsp. kosher salt
2 cups fresh spinach
1 tsp. Dijon mustard
6-8 slices cooked bacon
3 Tbsp. extra virgin olive oil

kitchen string

* I used two pork tenderloins, since one didn't seem like enough for four people.  It turns out we barely cut into the second loin.   On the flip side, I have leftovers for one night this week.! 

DIRECTIONS:

1.  Cook the bacon, let drain and crumble into small pieces
2.  Dice the mushrooms
3.  Butterfly the tenderloin and cover with plastic wrap; pound with the flat edge of a mallet
4.  Pre-heat oven to 350 degrees
5.  Heat 1 Tbsp. olive oil in a skillet over medium heat.  Cook mushrooms, thyme, garlic, sage, pepper and salt in the oil until the liquid has evaporated and the mushrooms are softened; approximately 5-10 minutes.  
6.  Add spinach and cook until wilted; approximately 5 minutes.  Stir in mustard and bacon bits, and remove from heat.
7. Spread the mixture on top of the butterflied tenderloin; leaving a ½ border on all sides.  Tightly roll the tenderloin around the filling and tie together with kitchen string. 
8.  Heat 2 Tbsp. olive oil in a skillet and place rolled tenderloin in the hot oil.  Sear until all sides are golden brown, about 10 minutes.  Transfer to a a 9x13 inch casserole dish.
9.  Bake in a pre-heated oven until internal temp is 160 degrees; approximately 25-30 minutes.  

Enjoy!

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