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. 

4
Servings
457
Calories Per Serving
Deliver Ingredients

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
28g
40%
Sugar
2g
2%
Saturated Fat
6g
25%
Cholesterol
106mg
35%
Carbohydrate, by difference
24g
18%
Protein
31g
67%
Vitamin A, RAE
26µg
4%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
80mg
8%
Choline, total
57mg
13%
Fiber, total dietary
4g
16%
Folate, total
55µg
14%
Iron, Fe
4mg
22%
Magnesium, Mg
64mg
20%
Manganese, Mn
2mg
100%
Niacin
9mg
64%
Pantothenic acid
2mg
40%
Phosphorus, P
268mg
38%
Selenium, Se
32µg
58%
Sodium, Na
1411mg
94%
Water
166g
6%
Zinc, Zn
4mg
50%

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.