Spinach, Pine Nut and Enoki Mushroom Stuffed Pork Tenderloin

Spinach, Pine Nut and Enoki Mushroom Stuffed Pork Tenderloin

The Enoki mushrooms and spinach adds great flavor to this dish and the texture of the pine nuts rounds everything out nicely.  I would make this recipe for a dinner party with friends. 

Ingredients

  • 1  Pound  Pork Tenderloin
  • 7  Ounces  Spinach
  • 2  Cups  Enoki Mushrooms
  • 1/3  Cup  Pine Nuts

Directions

Pork Tenderloin:
Butterfly pork by slicing and slowly unrolling the pork trying to keep the thickness even.  

Stuffing:
In a saute pan over medium heat add a little olive oil.  Add onion and saute for 2-3 minutes or until translucent.  Do not brown.  Add spinach and cook for 1-2 minutes until wilted and cooked down.  Add salt and pepper to taste.  Turn off heat and add pine nuts.  Mix to incorporate and allow to cool for 5-10 minutes.  

Salt and pepper both sides of pork tenderloin to taste.  Add one layer of spanich, onion and pine nut mixture.  Add one layer of Enoki mushrooms (bottom brown part removed.)  Roll pork and use butcher twine or tooth picks to hold in place.  

Preheat oven to 375 F degrees.  In a saute pan over medium heat add a little olive oil.  Allow to heat for about 1 minute.  Carefully sear pork on all sides (1-2 minutes per side.)  Place in oven and cook for 20-25 minutes until internal temperature of pork is 170 F degrees.  

Remove from oven and allow to rest for 5-10 minutes.  Slice into 1/2 inch circles and plate.  

Nutritional Facts

Total Fat
24g
34%
Sugar
1g
1%
Saturated Fat
7g
29%
Cholesterol
164mg
55%
Carbohydrate, by difference
14g
11%
Protein
43g
93%
Vitamin A, RAE
122µg
17%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
62µg
69%
Calcium, Ca
88mg
9%
Choline, total
78mg
18%
Fiber, total dietary
5g
20%
Fluoride, F
2µg
0%
Folate, total
100µg
25%
Iron, Fe
4mg
22%
Magnesium, Mg
110mg
34%
Manganese, Mn
1mg
56%
Niacin
14mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
513mg
73%
Riboflavin
1mg
91%
Selenium, Se
66µg
100%
Sodium, Na
366mg
24%
Thiamin
2mg
100%
Water
195g
7%
Zinc, Zn
5mg
63%

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.