This Mushroom and Spinach Stuffed Pork Tenderloin isn't just a feast for the eyes, but also a delectable, nutritious option that's perfect for a quick yet impressive meal. The tender pork envelops a savory mix of mushrooms, spinach, and Parmesan, creating a harmonious blend of flavors and textures. Whether you’re planning a busy weeknight dinner or a special family meal, this dish is designed to make a statement and delight the palate without compromising on health. Ready in under an hour, it’s an exemplary choice for those who cherish wholesome, flavorful food.
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- 1 lb pork tenderloin
- 2 cups mushrooms, chopped
- 2 cups spinach, fresh
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
- Add the mushrooms to the skillet and cook until they release their juices, about 5 minutes.
- Stir in the spinach and cook until wilted, about 2 minutes. Remove the skillet from the heat and let cool slightly.
- Stir in the Parmesan cheese, salt, pepper, and parsley into the mushroom and spinach mixture.
- Using a sharp knife, slice the pork tenderloin lengthwise down the middle, without cutting all the way through. Open it like a book and pound it to an even thickness.
- Spread the Dijon mustard over the opened pork tenderloin, then layer the mushroom and spinach mixture on top.
- Roll up the tenderloin and tie it with kitchen twine. Place it in a baking dish seam side down.
- Brush the tenderloin with balsamic vinegar.
- Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
- Let the pork rest for 5 minutes before slicing and serving.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 6g | Protéines: 38g | Fat: 16g | Sucre: 2g