Spinach, Pine Nut and Enoki Mushroom Stuffed Pork Tenderloin

Ingredients

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

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. 

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.  

Nutrition

Calories per serving:

235 calories

Dietary restrictions:

Low Carb, Low Sodium Sugar Conscious, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:

12%

Servings:

4
  • Fat 48g 74%
  • Carbs 23g 8%
  • Saturated 8g 39%
  • Fiber 10g 38%
  • Trans 0g
  • Sugars 3g
  • Protein 109g 218%
  • Cholesterol 295mg 98%
  • Sodium 397mg 17%
  • Calcium 231mg 23%
  • Magnesium 413mg 103%
  • Potassium 3,625mg 104%
  • Iron 14mg 76%
  • Zinc 13mg 89%
  • Phosphorus 1,595mg 228%
  • Vitamin A 18,631IU 373%
  • Vitamin C 56mg 94%
  • Thiamin (B1) 5mg 338%
  • Riboflavin (B2) 2mg 133%
  • Niacin (B3) 43mg 213%
  • Vitamin B6 4mg 201%
  • Folic Acid (B9) 463µg 116%
  • Vitamin B12 2µg 39%
  • Vitamin D 1µg 0%
  • Vitamin E 9mg 46%
  • Vitamin K 983µg 1,228%
  • Fatty acids, total monounsaturated 15g
  • Fatty acids, total polyunsaturated 18g
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