Spinach and Bacon Stuffed Pork Tenderloin

Recipe By:
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  • Total Time 75 min Ico-add
  • Yield 6 Servings
  • Level Medium

Overwhelmingly popular in Canada, stuffed pork tenderloin is usually made with a savory mixture of herbs and spices. This spinach and bacon stuffed pork tenderloin recipe is no exception.
 

Ingredients

  • 1/2 cup onion, finely chopped
  • 1 clove garlic, minced
  • Cooking spray
  • 1 cup sliced fresh mushrooms
  • 10 ounces frozen spinach, thawed and drained
  • 4 slices bacon, cooked and crumbled
  • 1 tablespoon dijon mustard
  • Salt and black pepper to taste
  • 2 (3/4 pound each) pork tenderloins, trimmed
  • For the glaze:
  • 2 tablespoons dijon mustard
  • 2 tablespoon dried rosemary, crushed
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon pepper
  • 1/2 cup chablis
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Directions

  1. 1. Cook onion and garlic in a pan sprayed with cooking spray, over medium heat, stirring constantly until onions are tender.
  2. 2. Add mushrooms and cook, stirring constantly, for three minutes. Stir in the spinach, bacon, one tablespoon dijon mustard, salt and black pepper; set aside.
  3. 3. Slice each tenderloin lengthwise down the center. Cover with plastic wrap and pound into a 12 by 8 inch rectangle.
  4. 4. Spoon 1/2 of the spinach mixture over tenderloin, up to 1/2 inch of the edges. Roll jellyroll style, starting with the short side. Tie with strong string at 1 1/2 inch intervals. Repeat with second tenderloin. Place them seam side down in a shallow pan coated with cooking spray.
  5. 5. Combine the glaze ingredients, mix well. Spread evenly over both tenderloins.
  6. 6. Bake at 350 degrees F for 45 minutes.
  7. 7. Remove from oven, let the tenderloins rest for 10 minutes before slicing.