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Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan

Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan

I had a pork tenderloin in the refrigerator to use up so I went in search of ingredients that I could stuff it with. I found some fresh spinach, roasted bell peppers, a few mushrooms, fresh basil, and some Parmesan cheese. I sliced the pork tenderloin nearly in half then pounded it thin. I seasoned the meat then layered on the ingredients before rolling it up and searing it in a hot pan. I baked it in the oven and it turned out beautifully! The pork was really tender and the stuffing added so much flavor to the meat. My kids ate all of their portions so I take that as a good sign. My husband and I both thought it was delicious. I served this stuffed tenderloin with some green beans and the Creamy Garlic and Parmesan Mashed Potatoes for a delicious meal.

Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan

Preheat the oven to 400 degrees.

Place the pork tenderloin on a cutting board. Trim any fat from the meat then remove the silverskin (click here for instructions). Using a very sharp knife make a lengthwise cut down the center of the pork tenderloin, cutting to but not through the other side. Spread the meat open and place a piece of  plastic wrap over the top. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle.

Stir together chopped spinach, mushrooms, roasted bell pepper, basil, panko crumbs, minced garlic, and Parmesan cheese in a bowl. Season the pork tenderloin with sea salt and freshly cracked pepper, to taste then spread the spinach mixture evenly over the pork.

Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan

Roll up jelly-roll style. Use toothpicks to seal together. Season the pork with sea salt and freshly cracked pepper, to taste.

Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan

Heat the olive oil in an OVEN PROOF skillet over medium high heat. Place the stuffed pork tenderloin in the pan and cook for 4-5 minutes or until golden brown. Flip the pork over and place into the oven for 25-30 minutes or until the pork reaches an internal temperature of 160 degrees. Remove from the oven and let the meat rest for at least 5 minutes before slicing and serving. Enjoy.

Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan

 

Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan

Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan

Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6

Ingredients

  • 1 pork tenderloin silver skin removed
  • Sea salt and freshly cracked pepper to taste
  • 1 cup of baby spinach leaves chopped
  • 4-5 button mushrooms chopped
  • 2 tbsp roasted bell pepper chopped
  • 3-4 fresh basil leaves chopped
  • 2 tbsp panko crumbs
  • 1 tbsp Parmesan cheese finely grated
  • 1 small clove garlic minced
  • 1 tbsp olive oil

Instructions

  • Preheat the oven to 400 degrees.
  • Place the pork tenderloin on a cutting board. Trim any fat from the meat then remove the silverskin (click here for instructions). Using a very sharp knife make a lengthwise cut down the center of the pork tenderloin, cutting to but not through the other side. Spread the meat open and place a piece of plastic wrap over the top. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle.
  • Stir together chopped spinach, mushrooms, roasted bell pepper, basil, panko crumbs, minced garlic, and Parmesan cheese in a bowl. Season the pork tenderloin with sea salt and freshly cracked pepper, to taste then spread the spinach mixture evenly over the pork. Roll up jelly-roll style. Use toothpicks to seal together. Season the pork with sea salt and freshly cracked pepper, to taste.
  • Heat the olive oil in an OVEN PROOF skillet over medium high heat. Place the stuffed pork tenderloin in the pan and cook for 4-5 minutes or until golden brown. Flip the pork over and place into the oven for 25-30 minutes or until the pork reaches an internal temperature of 160 degrees. Remove from the oven and let the meat rest for at least 5 minutes before slicing and serving. Enjoy.
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18 Comments

    1. Sheila,

      Thanks for letting me know I missed that. I have corrected the recipe. You add the garlic to the spinach mixture.

      Cheers,
      Pam

  1. I have never thought of stuffing a pork tenderloin! Like Larry, I can never get my rolled up meats to stay put, even with generous use of toothpicks.

  2. Ok, Pam. I am learning a lesson today. I should not try to catch up your blog while sitting in a doctor’s office when I’m starving! Oh my gosh, I want this, the mashed potatoes and green beans, the orzo pasta, turkey panini and everything else I’ve missed in the past few weeks! Seriously, everything you make and blog about is always so delicious- I have never been disappointed!