Stuffed Pork Tenderloin


  • 1 Pork Tenderloin
  • 1 cup mushrooms, chopped
  • 3 cups spinach, coarsely chopped
  • 4 oz goat cheese
  • 2 tablespoons sun dried tomatoes in oil
  • 2 cloves garlic, minced
  • 1 teaspoon thyme
  • zest of one lemon
  • 2 tablespoons oil or butter
  • 1 tablespoon honey


  1. Preheat oven to 425 degrees.
  2. Butterfly the tenderloin by cutting a deep slit lengthwise on the tenderloin from end to end without going all the way through. Open the tenderloin and pound out as flat as possible.
  3. Saute mushrooms and garlic in a pan with a small amount of butter until all the liquid is absorbed.
  4. Add spinach, rosemary & thyme and combine just until spinach is wilted.
  5. Remove from heat and add sun dried tomatoes and stir until well combined.
  6. Spread mixture over pounded tenderloin and sprinkle with goat cheese then roll up lengthwise.
  7. Tie with kitchen string.
  8. In a heavy skillet, heat oil or butter and butter over medium heat until browning but not burnt. Brown tenderloin on all sides – only like a minute or two per side, turning until all sides are browned.
  9. Then transfer to baking dish and bake in preheated oven for 10-15 mins.