Spinach, Mushroom and Cheese Stuffed Pork Tenderloin

In my previous post, I mentioned I had my parents and grandmother over for dinner.  I posted the dessert from that dinner first but I also need to tell you about the main course.  M likes to experiment.  Sometimes it works, sometimes it doesn't.  We decided to do a pork tenderloin and M just ran with it.  He decided that he wanted to stuff it with spinach, mushrooms, and cheese.  I thought this was a fantastic idea.

He sauted all the veggies up first and then stuffed it into the pork tenderloin.  But before that, he put grated cheese all over the pork first.  Then he added the spinach mixture and then he added more cheese on top of that.  I don't know about you but I think cheese makes everything better.  The pork was full of flavor and very moist.  It was definitely one of his dishes that worked.

Before it was cooked

After it was cooked

Spinach, Mushroom and Cheese Stuffed Pork Tenderloin

A recipe by M at A Homemade Kitchen

For this recipe, we used parmesean and romano cheese but please use whatever cheese you like or have on hand.

3 shallots, minced

2 garlic cloves, minced

6-8 mushrooms, sliced

1 lb fresh baby spinach

3 tbsp extra virgin olive oil

1 2.5lb pork tenderloin - sometimes there are 2 tenderloins in a package

1/4 cup grated/shredded parmesean cheese

1/4 cup grated/shredded romano cheese

kitchen twine

Preheat oven to 350.

In a large saute pan, heat over medium high heat.  Add 2 tablespoons of the olive oil.  Once it gets hot, add the shallots, garlic, and mushrooms.  Season with salt and pepper.  Saute until the veggies are tender.  Add the spinach to the pan and let it wilt.  Once the spinach is wilted, remove from heat and let it cool down.

While the spinach mixture is cooling, slice the pork tenderloin down the whole length but do not cut all the way through.  Once slit, try to open it up a little.  Season the pork tenderloin however you like.  You can use salt and pepper or get a little creative.  M actually used Emeril's Essence (remember how I mentioned before he seasons most things with this)?  Anyway, season the pork however you like and drizzle with the remaining tablespoon of olive oil. 

In the slit that you made, add half of the grated cheese.  On top of that, add the spinach mixture.  Then add the remaining cheese on the top of that.  Tie the pork tenderloin with the kitchen twine at about every two inches or so to hold it together.

Place the pork in a roasting pan and put in the oven.  Cook for about 40-45 minutes until it's just cooked through.  When removed from the oven, let the meat rest for at least ten minutes under a foil tent.  Remove the foil, cut the twine to remove and place the pork tenderloin on a serving platter and serve.