Mushroom, Spinach & Gruyère Stuffed Pork Tenderloin
Pork tenderloin is a regular feature in our weeknight dinner lineup due to its quick cooking time. However, we never allow it to become monotonous; instead, we explore various flavors and preparations each week. One delightful variation is this ultra-stuffed mushroom, spinach, and Gruyère pork tenderloin.To add convenience to your meal preparation, you can make and stuff the pork tenderloin up to 3 days in advance (just store it tightly wrapped in the refrigerator). When you're about 30 minutes away from serving dinner, pop it in the oven. This dish is already brimming with vegetables, so we recommend pairing it with a carb-rich side like our jeweled saffron rice or our best mashed potatoes. Enjoy a delicious and hassle-free meal!
Ingredients
- 4 slices bacon, chopped
- 8 oz. cremini mushrooms, thinly sliced
- 1 small yellow onion, chopped
- 2 tbsp. extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, finely chopped
- 2 tsp. chopped fresh thyme leaves
- 2 c. packed baby spinach
- 1/4 c. dry white wine
- 1 1/2 c. shredded Gruyère (about 6 oz.)
- 1 pork tenderloin (about 1 1/2 lb.), trimmed
- Chopped fresh parsley, for serving
Instructions
- In a medium skillet over medium heat, cook bacon, stirring occasionally, until crispy and fat is rendered, 6 to 8 minutes. Transfer bacon to a plate. Drain all but 1 tablespoon fat from skillet.
- Return skillet to medium-high heat. Add mushrooms, onion, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add garlic and thyme and cook, stirring, until fragrant, about 1 minute. Pour in wine and cook, stirring, until evaporated, about 1 minute more. Add spinach and cook, tossing, until spinach is just wilted and any moisture is absorbed, about 2 minutes. Remove skillet from heat and stir in Gruyère and bacon. Let cool slightly.
- Preheat oven to 425º. Butterfly pork by slicing lengthwise through the middle without cutting through to the other side. Fold open like a book and place between 2 sheets of plastic wrap. Using a meat tenderizer, flatten to a scant 1/2" thick.
- Remove top piece of plastic wrap. Season pork on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread mushroom mixture over cut side of tenderloin in an even layer. Starting on long end, tightly roll tenderloin to enclose mushroom mixture. Secure with kitchen twine and place on a baking sheet. Brush with remaining 1 tablespoon oil.
- Bake pork until an instant-read thermometer inserted into thickest part registers 145°, 25 to 30 minutes. Let cool 10 minutes before slicing.
- Transfer pork to a platter. Top with parsley.
Tried this recipe?Let us know how it was!