Mushroom, Spinach & Gruyère Stuffed Pork Tenderloin
This ultra-stuffed mushroom, spinach, and Gruyère pork tenderloin is already jam-packed with vegetables, so we suggest pairing it with a carb-y side like our jeweled saffron rice or our best mashed potatoes.
- 4 slices bacon, chopped
- 8 oz. cremini mushrooms, thinly sliced
- 1 small yellow onion, chopped
- 2 tbsp. extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, finely chopped
- 2 tsp. chopped fresh thyme leaves
- 2 c. packed baby spinach
- ¼ c. dry white wine
- 1½ c. shredded Gruyère (about 6 oz.)
- 1 pork tenderloin (about 1½ lb.), trimmed
- Chopped fresh parsley, for serving
- In a medium skillet over medium heat, cook bacon, stirring occasionally, until crispy and fat is rendered, 6 to 8 minutes. Transfer bacon to a plate. Drain all but 1 tablespoon fat from skillet.
- Return skillet to medium-high heat. Add mushrooms, onion, 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add garlic and thyme and cook, stirring, until fragrant, about 1 minute. Pour in wine and cook, stirring, until evaporated, about 1 minute more. Add spinach and cook, tossing, until spinach is just wilted and any moisture is absorbed, about 2 minutes. Remove skillet from heat and stir in Gruyère and bacon. Let cool slightly.
- Preheat oven to 425º. Butterfly pork by slicing lengthwise through the middle without cutting through to the other side. Fold open like a book and place between 2 sheets of plastic wrap. Using a meat tenderizer, flatten to a scant ½" thick.
- Remove top piece of plastic wrap. Season pork on both sides with ¾ teaspoon salt and ¼ teaspoon pepper. Spread mushroom mixture over cut side of tenderloin in an even layer. Starting on long end, tightly roll tenderloin to enclose mushroom mixture. Secure with kitchen twine and place on a baking sheet. Brush with remaining 1 tablespoon oil.
- Bake pork until an instant-read thermometer inserted into thickest part registers 145°, 25 to 30 minutes. Let cool 10 minutes before slicing.
- Transfer pork to a platter. Top with parsley.
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