Dining at Home
Recipes by Rich Bizer
Spinach Mushrooms Stuffed Pork Loin
INGREDIENTS : 3 to 4 lbs pork tenderloin – each half fillet lengthwise pound out to ½ to ¼ inch thick 16 oz fresh spinach 8 oz mushrooms diced 1 shallot onion diced 3 cloves garlic diced ( garlic lovers use more !!) 1 cup graded fresh Parmesan or Romano cheese
DIRECTIONS : Pre heat oven 350 degrees Fillet each tenderloin ½ length wise . Overlap loins about ½ inch and pound out to a thickness of ½ to ¼ inch thick . Tenderloins should be about 12 x 12 inch after pounding out . Season with salt , pepper and red pepper flakes .
Sauté fresh spinach in olive oil until wilted . Set aside to cool then squeeze water out of spinach and chop . In same pan sauté shallots to translucent , add mushrooms and continue sauté until mushrooms are wilted . Add spinach to mixture then season with salt and pepper .
Spread spinach / mushroom mixture on top of pounded out tenderloin to ¼ inch
6 slices thick bacon or 12 slices of pepperoni 2 tsp kosher salt 2 tsp cracked black pepper ½ tsp red pepper flake 1 tbl Old Bay Seasoning 2 tbl olive oil
Equipment needed : meat mallet , food quality twine , sharp knife
thick . Leave about ½ inch uncovered at one end . Sprinkle parmesan or romano cheese on top of spinach mixture . Roll filled tenderloin and truss . ( YouTube videos are helpful on how to truss a pork loin .) Season with Old Bay Seasoning all around the stuffed tender loin .
Place stuffed tenderloin in oven proof pan , add sliced bacon or peperoni to cover top of loin . Bake uncovered until temperatures reach 145 degrees . Turn oven off and let rest in oven with oven door cracked open . Loin will continue to cook and reach an internal temperature of 165 degree . Let sit out on cutting board for 10 minutes before slicing .
22 • SEKY - Life in Southeast Kentucky august 2022