AuthorMike EgrieCategoryDifficultyIntermediate
Vegetable Stuffed Pork Tenderloin
Yields4 Servings
Prep Time25 minsCook Time30 minsTotal Time55 mins
 2 tbsp olive oil
 ¼ cup chopped carrots
 ¼ cup chopped leeks
 1 garlic clove, minced
 ¼ cup chopped asparagus
 ¼ cup chopped cremini mushrooms
 1 cup loosely packed baby spinach
 2 tbsp seasoned whole wheat breadcrumbs
 ½ tsp chopped fresh thyme
 1 pork tenderloin (about 1¼ pounds)
1

In large skillet, heat 1 tablespoon oil over medium heat. Add carrots and leeks; cook and stir 2 minutes. Add garlic; cook and stir 30 seconds. Add asparagus and mushrooms; cook and stir 3 minutes or until mushrooms release their moisture. Stir in spinach; cook 2 minutes or until spinach is wilted. Remove from heat; stir in breadcrumbs and thyme. Makes about ½ cup.

2

To butterfly pork, cut lengthwise down center of pork, leaving ½ inch uncut. Lay pork flat between plastic wrap on cutting board; pound to ½-inch thick with flat end of meat mallet. Remove plastic wrap; place vegetable mixture lengthwise down center of pork in 2-inch row. From long side, tightly roll pork around filling; secure with 3 wooden skewers.

3

Preheat oven to 375°. Sprinkle stuffed pork with salt and pepper to taste. In large skillet, sear stuffed pork in remaining 1 tablespoon oil over medium-high heat 4 minutes, turning once; transfer to rimmed baking pan. Roast 30 minutes or until internal temperature reaches 140° for medium-rare; let stand 10 minutes before slicing.

Make it a meal: Serve with whole grain brown rice pilaf and steamed green vegetables

Make it Gluten Free: Dependent on using a Gluten Free breadcrumbs.

Ingredients

 2 tbsp olive oil
 ¼ cup chopped carrots
 ¼ cup chopped leeks
 1 garlic clove, minced
 ¼ cup chopped asparagus
 ¼ cup chopped cremini mushrooms
 1 cup loosely packed baby spinach
 2 tbsp seasoned whole wheat breadcrumbs
 ½ tsp chopped fresh thyme
 1 pork tenderloin (about 1¼ pounds)

Directions

1

In large skillet, heat 1 tablespoon oil over medium heat. Add carrots and leeks; cook and stir 2 minutes. Add garlic; cook and stir 30 seconds. Add asparagus and mushrooms; cook and stir 3 minutes or until mushrooms release their moisture. Stir in spinach; cook 2 minutes or until spinach is wilted. Remove from heat; stir in breadcrumbs and thyme. Makes about ½ cup.

2

To butterfly pork, cut lengthwise down center of pork, leaving ½ inch uncut. Lay pork flat between plastic wrap on cutting board; pound to ½-inch thick with flat end of meat mallet. Remove plastic wrap; place vegetable mixture lengthwise down center of pork in 2-inch row. From long side, tightly roll pork around filling; secure with 3 wooden skewers.

3

Preheat oven to 375°. Sprinkle stuffed pork with salt and pepper to taste. In large skillet, sear stuffed pork in remaining 1 tablespoon oil over medium-high heat 4 minutes, turning once; transfer to rimmed baking pan. Roast 30 minutes or until internal temperature reaches 140° for medium-rare; let stand 10 minutes before slicing.

Vegetable Stuffed Pork Tenderloin
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