Stuffed Pork Tenderloin (Print Version)
# Ingredients:
01 -
1 and a half pounds of pork tenderloin, flattened and thinned.
02 -
4 slices of diced bacon.
03 -
2 garlic cloves, finely chopped.
04 -
1 small minced shallot.
05 -
8 ounces of finely chopped mushrooms.
06 -
5 ounces of fresh spinach.
07 -
1 tablespoon of olive oil (extra virgin).
08 -
Salt (Kosher) and ground black pepper to taste.
# Instructions:
01 -
Turn your oven to 400°F and get a baking sheet lined with parchment.
02 -
Fry the bacon until crispy. Toss in garlic and shallots, followed by mushrooms until softened. Then stir in the spinach and cook until it wilts.
03 -
Slice tenderloin open like a book so it lays flat. Cover with plastic wrap and pound gently to make it even and thin.
04 -
Spread the filling over the pork, roll it up tight, and secure with toothpicks. Set on the baking sheet, brush with olive oil, and season.
05 -
Roast for 25 to 35 minutes, ensuring it reaches 145–150°F inside. Let it rest covered for 10 minutes before slicing.
# Notes:
01 -
A simple dish that feels fancy enough for the holidays.
02 -
When cooking, make sure the toothpicked side faces down.
03 -
Let rest before cutting for the best results.