Stuffed Pork Tenderloin

Step 1

Preheat oven to 450°F.

Step 2

Heat 1 tablespoon olive oil in a pan. Add mushrooms, soy sauce and garlic, cook about 5 minutes until softened (don’t completely cook the mushrooms dry, the juice helps keep the lean pork moist).

Step 3

Add chopped spinach and cook until wilted. Remove from heat and add cream cheese, panko crumbs and thyme, stir until mixed.

Step 4

Place filling in the fridge until completely cooled

Step 5

Butterfly the pork tenderloin by cutting in half lengthwise (but not all the way through) and open it like a book.

Step 6

Pound the pork so it is even (about ½″) thick.

Step 7

Spread cooled filling over the surface of the pork and roll up jelly roll style and secure with toothpicks.

Step 8

Mix the dijon with 1 tablespoon olive oil and brush tenderloin. Season with salt and pepper

Step 9

Bake for about 25-30 minutes until the temperature reaches 135°F.

Step 10

Broil for another 5 minutes or until browned and internal temperature is 145°F.

Step 11

Let rest 5 minutes before slicing.