Stuffed Pork Tenderloin: A Flavor-Packed Dinner Delight

Preheat your oven to 375°F (190°C).
Trim any excess fat from the pork tenderloin and gently pound it flat using a meat mallet or rolling pin until it’s about 1/2 inch thick.
Season both sides with salt and pepper.
Step 2: Make the Stuffing

In a skillet, heat a tablespoon of olive oil over medium heat.
Add the onion and garlic, and sauté for 2-3 minutes until softened.
Add the mushrooms and cook for another 5 minutes, until they release their moisture and start to brown.
Stir in the chopped spinach and cook for 1-2 minutes until wilted.
Remove from heat and allow the mixture to cool slightly.
Stir in the breadcrumbs, cheese, thyme, rosemary, and heavy cream (or chicken broth). Adjust seasoning with salt and pepper.
Step 3: Stuff and Roll the Pork Tenderloin

Lay the pork tenderloin flat on a clean surface. Spoon the stuffing mixture evenly over the pork, leaving a small border around the edges.
Carefully roll up the pork tenderloin, making sure the stuffing stays inside. Secure the ends with kitchen twine or toothpicks.
Rub the outside of the rolled tenderloin with a little olive oil and season with more salt and pepper.
Step 4: Sear and Roast

Heat a large oven-safe skillet over medium-high heat. Add the remaining olive oil.
Once hot, sear the stuffed pork tenderloin for 3-4 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and roast for 25-30 minutes or until the internal temperature reaches 145°F (63°C).
Once cooked, remove from the oven and let rest for 5-10 minutes before slicing.
Step 5: Make the Glaze (optional)

In a small bowl, whisk together honey, Dijon mustard, and balsamic vinegar.
Drizzle the glaze over the sliced pork for added sweetness and flavor.
Step 6: Serve

Slice the stuffed pork tenderloin into medallions and serve immediately, drizzling with the optional glaze.
Serving and Storage Tips