Stuffed Pork Tenderloin
Monday February 1, 2010 12:46 PM
Ingredients:
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1 2-lb. pork tenderloin butterflied
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1 bag fresh baby spinach (about 4 to 5 cups)1 8-oz. package mushrooms, chopped1/2 cup diced onion2 cloves garlic, peeled and minced1/4 cup diced sun-dried tomatoessalt and pepper4 Tbs. olive oil, divided in half2 Tbs. cracked black pepper
Sauce:
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2 cups red wine2 cups beef broth2 Tbs. buttersalt and pepper
How to prepare:
Preheat the oven to 400 degrees. Open the tenderloin and using a meat mallet,
carefully pound the meat just until it is of even thickness. In a heavy skillet, heat 2 tablespoons
of the olive oil and once sizzling, add the onion. Cook until softened and then add garlic. Cook an
additional minute or two. Add the mushrooms, and cook for 5 to 8 minutes until softened and
beginning to brown. Add the spinach in parts, stirring it into the onion mixture until it becomes
softened. Add the sun-dried tomatoes and cook an additional two minutes. Season with salt and
pepper.
Place the tenderloin open on a flat surface. Spoon the stuffing mixture evenly
over the meat, leaving a 1-inch border all around. Firmly roll the tenderloin, keeping the filling
in place. Secure the tenderloin with butcher's twine. Rub the tenderloin with the remaining olive
oil, and then cracked pepper. Place the tenderloin in a baking pan and cook for about 40 minutes,
or until a meat thermometer registers 160 degrees.
While the meat is cooking, place the red wine and beef broth in a heavy saucepan
and cook on medium high heat until it has reduced to about 3/4 to 1 cup of liquid. Taste and season
as needed with salt and pepper. Whisk in the butter and keep warm.
Once the tenderloin has reached an internal temperature of 160 degrees, remove
it from the oven, and cover with aluminum foil. Let rest for 10 minutes. Slice the tenderloin into
1 1/2 inch thick slices, and serve with a drizzle of the red wine sauce. Serve with asparagus and
mashed potatoes. Enjoy!
Shared by: Laurie, TheBAG Lady
