I really like Pork Tenderloins. You really get a lot of bang for your buck (& right now we know how important that is)! They are a very economical way to serve a lot of people & serve them well. The tenderloins I buy usually come two to a package & I made two full stuffed tenderloins with the ingredients below. This recipe is really easy peasy. Don’t let the ingredient list scare you.
If you’re looking for a dish to impress company, this is the one. It’s the perfect entrée to make. Not only is it delicious it’s such a pretty presentation. Plus it makes you look like you worked a lot harder than you really did! You can make this ahead of time and then pull it out & cook it right before your guests arrive. I like to serve mine with a large helping of homemade garlic mashed potatoes! Total comfort dish! No one will go home hungry! There are so many things you could use inside to change up the stuffing. You could add some fresh mozzarella cheese or perhaps some pine nuts. Both would go smashingly with the spinach. You could even substitute my roasted garlic instead of minced garlic! Simply delish.
(Don’t forget to remove the toothpicks before serving to your guests! Wouldn’t want them to get a splinter!)
Let me know what you like to stuff your pork tenderloins with!
Napa Valley Stuffed Pork Tenderloin
package of fresh spinach
10-12 sun dried tomatoes – chopped
2 cloves of fresh garlic – minced
package of Portabella mushrooms – sliced
2 cups of chicken stock
1 small onion – chopped fine
3 tbsp unsalted butter
extra virgin olive oil
cornstarch – for thickening sauce (equal parts water to cornstarch)
Preheat oven to 400. In a saucepan, add a good turn of olive oil & minced garlic to pan. Saute your fresh spinach over medium heat just until wilted. Season with s/p & set aside. Take your pork tenderloin and CAREFULLY cut it down the center but DO NOT cut through completely. Season your tenderloin well with s/p. Drain your spinach & place it in the middle of the tenderloin. Roughly chop your sun dried tomatoes & add them to top of spinach. Fold the tenderloin over and secure together with toothpicks.
Spray a rimmed cooking sheet with oil & place your tenderloin onto the sheet. Bake for 30-35 minutes or until internal temperature reaches 155 degrees. Once your tenderloin is finished, cover it with tinfoil & allow it to rest for a few minutes prior to cutting.
While tenderloin is baking make your mushroom sauce. In a sauce pan add a few turns of olive oil & saute onions until translucent. Add your chicken stock & butter cook over medium high heat until it comes to a boil. Add your sliced mushrooms, reduce heat to medium low & cook until sauce reduces by 1/2. Gradually add in cornstarch water until sauce has thickened. After your tenderloin has rested. Slice it into medallions & ladel with mushroom sauce!