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Pork Tenderloin Stuffed with Spinach, Roasted Bell Pepper, Mushroom, and Parmesan

Prep Time10 mins
Cook Time30 mins
Servings: 6


  • 1 pork tenderloin silver skin removed
  • Sea salt and freshly cracked pepper to taste
  • 1 cup of baby spinach leaves chopped
  • 4-5 button mushrooms chopped
  • 2 tbsp roasted bell pepper chopped
  • 3-4 fresh basil leaves chopped
  • 2 tbsp panko crumbs
  • 1 tbsp Parmesan cheese finely grated
  • 1 small clove garlic minced
  • 1 tbsp olive oil


  • Preheat the oven to 400 degrees.
  • Place the pork tenderloin on a cutting board. Trim any fat from the meat then remove the silverskin (click here for instructions). Using a very sharp knife make a lengthwise cut down the center of the pork tenderloin, cutting to but not through the other side. Spread the meat open and place a piece of plastic wrap over the top. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle.
  • Stir together chopped spinach, mushrooms, roasted bell pepper, basil, panko crumbs, minced garlic, and Parmesan cheese in a bowl. Season the pork tenderloin with sea salt and freshly cracked pepper, to taste then spread the spinach mixture evenly over the pork. Roll up jelly-roll style. Use toothpicks to seal together. Season the pork with sea salt and freshly cracked pepper, to taste.
  • Heat the olive oil in an OVEN PROOF skillet over medium high heat. Place the stuffed pork tenderloin in the pan and cook for 4-5 minutes or until golden brown. Flip the pork over and place into the oven for 25-30 minutes or until the pork reaches an internal temperature of 160 degrees. Remove from the oven and let the meat rest for at least 5 minutes before slicing and serving. Enjoy.