Spinach, Red Pepper & Mushroom Stuffed Pork Tenderloin

If you want a recipe for an easy meal that looks fancy, make this Stuffed Pork Tenderloin. If you want to impress your crush or show off to your long-time lover, you need to make this. I promise you, it is easier than you might think and it is delicious!

Spinach, Red Pepper & Mushroom Stuffed Pork Tenderloin

Yields: 4 servings

Ingredients:

1 1.5lb pork tenderloin
1 300g package frozen spinach, thawed and squeezed
1 red pepper, finely diced
4 cloves garlic, minced
1 package dried mushrooms (I used a mixture), softened
3 sprigs fresh Rosemary
Butcher's twine (for tying the tenderloin)

Directions:

Preheat oven to 375 degrees. Place mushrooms in a bowl with boiling water. Let stand 15 minutes until mushrooms have softened and liquid is brown. Discard liquid and finely dice mushrooms, set aside.

Rinse and pat down tenderloin with paper towels. Using a sharp knife, carefully slice the tenderloin lengthwise. Be careful not to pierce all the way through, you want to leave about 1/2" between the pork and your cutting board.

In a medium mixing bowl, mix together spinach, diced red pepper, garlic and diced mushrooms. Toss with salt and pepper, to taste. Use a spoon and fill the tenderloin cavity. Lay rosemary sprigs across the top and tie with kitchen twine.

Bake for 35 minutes at 375 degrees. Let stand 5-10 minutes before slicing and serving. Serve with steamed or roast vegetables and a nice glass of wine. Try pairing this dish with a white Bordeaux or Sauvignon Blanc and if you are a red wine drinker, go with a Pino Noir.

Enjoy and Buon Appetito!