To me, pork tenderloin is one of the most versatile cuts of pork there is. It is great on the grill, the oven and even the crockpot. It is often on sale, which is nice, and is not too hard to cook (you just have to watch the narrow end doesn’t dry out!).
This is admitedly the first time I’ve tried to stuff a tenderloin and this one was a little too thin to contain all the stuffing, it tastes great all the same though! I prefer fresh spinach becasue there isnt all of the water you get from frozen and no matter how much I dry it out I can never seem to get it completely drained.
The toughest thing about this recipe is butterflying the tenderloin. It is key to not cut all the way through to the other side. If you find that some areas are thicker than others, the best thing to do is to put the butterflied tenderloin between two sheets of plastic wrap and flattening it with a meat mallet (a heavy skillet also works if you don’t have a mallet).
Have fun with this recipe and feel free to post in the comments any variations you make as well as your favorite side dishes!
- • 1 pork tenderloin
- • 2 tbsp butter
- • 3 tbsp olive oil
- • 1 shallot chopped
- • 2 tsp garlic minced
- • 1 bunch spinach
- • 2 large potatoes
- • 1/4 cup parm
- • 1/4 cup ricotta
- • 1/2 tsp dried oregano
- • 1/2 tsp dried basil
- • 1tbsp italian seasoning
- • pinch of paprika
- • pinch of garlic powder
- • salt and pepper to taste
- pre-heat oven to 375 F
- chop spinach
- melt butter in olive oil in a saucepan over medium heat
- saute 1/2 shallot and 1 tsp garlic until shallots soft and garlic fragrant
- add spinch and cook down until wilted
- remove spinach mix to a bowl and let cool
- while spinach mix is cooling, butterfly pork tenderloin and season outside with italian seasoning
- when spinach mix is cool add in remaining shallot and garlic, parmesean, ricotta, oregano, basil, salt and pepper and mix well
- scoop stuffing mix into middle of butterflied pork tenderloin , close the tenderloin and fasten with either toothpicks or butcher's twine
- chop potatoes into cubes and put in a bowl, fill with water, cover with plastic wrap and microwave for 5min
- drain potaotes and toss with olive oil, paprika, galic powder and salt and pepper
- place tenderloin and potatoes on a foil lined baking sheet and bake for 30-40 min or until internal temp of 145F
- remove from oven and let rest for 10-15 min (should reach internal temp of 150)
- serve with favorite veggies or a salad