Local Food and Seasonal Ingredients

Pork Tenderloin with Spinach, Enoki Mushroom and Pine Nut Stuffing

By Seth Fera-Schanes

Once the weather drops below 50 F degrees, people start to seek out comfort foods.  These might include a hearty chili, chicken noodle soup (to fend off the seasonal cold) and any number  of baked or braised dishes that just make you feel warm, cozy and possibly want to take a little afternoon nap afterward.

I put together the following dish which would be a nice addition to a weekend lunch or dinner with friends.  The simple stuffing in this pork tenderloin provides a nice balance of flavor and really hits on some great textures.

Spinach, Pine Nut and Enoki Mushroom Stuffed Pork Tenderloin

Serving size: 4
Prep time: 25 minutes
Cook time: 25 minutes

1-1.5 lb – Pork tenderloin
5-7 oz large leaf spinach – washed and dried
Enoki Mushrooms – one pack.
1/3 cup – Pine nuts
1 small white onion – chopped
Olive oil
Salt and pepper

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

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 or until internal temperature is at the desired level of doneness.

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

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