Mushroom Spinach Stuffed Pork Tenderloin
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 304.3
- Total Fat: 13.3 g
- Cholesterol: 84.0 mg
- Sodium: 336.6 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 1.7 g
- Protein: 28.8 g
View full nutritional breakdown of Mushroom Spinach Stuffed Pork Tenderloin calories by ingredient
Introduction
Something special for Sunday dinner Something special for Sunday dinnerNumber of Servings: 8
Ingredients
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2 tbsp Butter, salted
1 cup, chopped Onions, raw
2 clove Garlic
2 cup, pieces or slices Mushrooms, fresh
1 tsp Thyme, ground
3 fl oz White Wine
1/2 package (10 oz) Spinach, fresh
3/4 cup Half and Half Cream
1 cup Bread crumbs, dry, grated, plain
2 pieces Pork Tenderloin
1/2 tsp Salt
1/2 tsp Pepper, black
Tips
Add grated asiago cheese over filling before rolling tenderloins for additional flavour.
Directions
Preheat oven to 375.
In a large skillet melt half the butter over medium-high heat. Add onions, garlic, thyme. Cook stirring until tender. Transfer half to bowl.
Add mushrooms to skillet and cook for about 5 minutes. Add half of the wine and simmer scraping the pan. Stir in the spinach then transfer to a bowl. Stir in half of the cream and all of the bread crumbs. Season with salt and pepper. Cool.
Working with one tenderloin at a time, butterfly and press flat and pound as necessary to make even thickness. Spread each evenly with mixture and starting at one long end, roll up jelly roll style. Secure with string, tying evenly every 2".
In a skillet, melt remaining butter and brown each tenderloin on all sides. Transfer to a shallow roasting pan seam side down and roast for 23 minutes. Tent with foil for 5 minutes.
Meanwhile, add reserved onion mixture to skillet over medium heat and cook stirring for 3 minutes until browned. Add remaining cream and wine. Boil gently, stirring often for about 5 minutes until reduced and thickened.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DEBORAHLL.
In a large skillet melt half the butter over medium-high heat. Add onions, garlic, thyme. Cook stirring until tender. Transfer half to bowl.
Add mushrooms to skillet and cook for about 5 minutes. Add half of the wine and simmer scraping the pan. Stir in the spinach then transfer to a bowl. Stir in half of the cream and all of the bread crumbs. Season with salt and pepper. Cool.
Working with one tenderloin at a time, butterfly and press flat and pound as necessary to make even thickness. Spread each evenly with mixture and starting at one long end, roll up jelly roll style. Secure with string, tying evenly every 2".
In a skillet, melt remaining butter and brown each tenderloin on all sides. Transfer to a shallow roasting pan seam side down and roast for 23 minutes. Tent with foil for 5 minutes.
Meanwhile, add reserved onion mixture to skillet over medium heat and cook stirring for 3 minutes until browned. Add remaining cream and wine. Boil gently, stirring often for about 5 minutes until reduced and thickened.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DEBORAHLL.