This mushroom stuffed pork tenderloin is one of my absolute favorites.  The meat is very tender (that’s why it’s tenderloin), and goes really well with the mushroom filling (pork and mushroom is a great combo).  I'll show you how to sear the pork off in a pan, which gets the outside nice a crispy and flavorful, and also gives you some great pan drippings that you can use to make a great pan sauce.  I also love that while the dish is relatively simple to make (and you can do a lot ahead of time) the flavors are complex, and the it’s elegant enough to serve for any special occasion.  Hope you enjoy it as much as I do.

Recipe Overview & Keys to Success

To make the best Stuffed Pork Tenderloin, there are just a few cooking techniques you should follow:

  1. With any stuffing, make sure you taste it before actually stuffing the pork.  The stuffing needs to be flavorful and seasoned right, or the overall dish will taste bland.
  2. Make sure you sear the pork well.  Don’t just slip it directly into the oven.  Rather, make sure you caramelize all sides in a good hot pan, to get the outside golden brown, nice and flavorful
  3. Cook the mushrooms for the stuffing to well done.  I really dislike under-cooked mushrooms, that feel a bit slimy…which is what they are like if under cooked.  Get them golden brown with crispy edges.
  4. When you sear the pork off, start with the seam side down, which will help prevent it from opening up.

RECIPE FOR MUSHROOM STUFFED PORK TENDERLOIN

Ingredients for Stuffed Pork Tenderloin (for 4)

  • 1 pork tenderloin butterflied
  • 1 cup diced mushrooms
  • 1 cup baby spinach
  • 1 large shallot diced
  • 1 garlic clove mined
  • 1 large pinch of thyme
  • 3 tablespoons of goat cheese

Stuffed Pork Tenderloin

  • Butterfly the pork tenderloin, by slicing it long way and opening it up like a book (see the video, or you can also ask the butcher to do this)
  • Once opened up a bit, lay the tenderloin down on the cutting board, and pound it out with a mallet until uniformly about an half inch thick
  • Move the pork to the fridge while you make the stuffing
  • Add enough olive oil to a hot sauté pan to coat the bottom, and add the diced mushrooms
  • Season the mushrooms with salt and pepper, toss and then sauté.  Continue to cook, tossing every 3 – 4 minutes until the water is evaporated out and the mushrooms are browned
  • Add the diced shallots, garlic, and thyme and sauté until the shallot is soft
  • Remove to a holding bowl and add the spinach to the pan; sauté until fully wilted down; then remove to a cutting board
  • Chop the spinach, and add it to the mushrooms, along with the goat cheese
  • Taste the stuffing, and if needed, add more salt and pepper
  • Get the pork out of the fridge and open it up flat on your cutting board
  • Spoon the stuffing onto the pork, leaving about 2 inches of space on one side; keep in mind we have to roll this thing, and it is possible to overstuff – you can always remove some stuffing if needed
  • Once the stuffing is down, roll the pork together so that it overlaps with the 2 inch gap you left, and leave the rolled pork resting on the seam
  • Use 5 – 6 pieces of string or butcher twine to tie the pork – the ties don’t need to be that tight, just enough to hold it together
  • Everything up to this point can be down hours, even a day ahead of time.
  • When ready to cook, heat a large sauté pan over medium high heat, and add enough olive oil to coat
  • Season all sides of the pork with salt and pepper
  • Add the pork, seam side down, to the pan.  You should get a loud sizzling, if not , remove and allow the pan to get hotter
  • Allow the pork to cook for 3 – 5 minutes on that side, until it is browned, then rotate to the other side to sear.
  • Continue to rotate until all sides are browned (about 12 minutes total) and then move it into a 400 degree oven
  • It should take about another 8 minutes to cook through, if needed you can use a meat thermometer and allow the pork (remember there is stuffing in there) to get to 140 degrees
  • Allow the pork to rest for 5 – 7 minutes, and if desired, make a little pan sauce with the drippings
  • Remove the strings, and slice the pork (slice on the bias is very nice) and serve it up!

Wine Recommendation: For me, pork and mushrooms scream out for an earthly, full bodied, Pinot Noir.  Try one from the Russian River Valley in Sonoma California