Veggie Stuffed Pork Tenderloin
10
Minutes
Prep Time
60
Minutes
Cooking Time
70
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 1 Pork Tenderloin
- 1 Package Sliced Bacon
Stuffing
- 1 Package Harvest Fresh Spinach
- 2 Harvest Fresh Nantes Carrots, boiled, sliced halves
- ½ Cup Harvest Fresh Shallots, diced
- ½ Cup Cremini Mushrooms, diced
- 1 Tbsp. Oil
- Salt and Pepper to taste
- 4 Slices Provolone Cheese
- ¼ Cup Mozzarella and Cheddar, shredded
Rub
- 1 Tsp. Salt
- ½ Tsp. Pepper
- ½ Tsp. Garlic Powder
- ½ Tsp. Onion Powder
- ¼ Tsp Chili Flakes
- 1 Tsp. Paprika
Side Vegetables, Topping of preference.
- 1 Package Harvest Fresh Shallots, sliced
- 1 Package Harvest Fresh Nantes Carrots
- Rustic Potatoes, sliced
- Apples, Sliced
- 3 Tbsp. Olive Oil
- Salt and Pepper
Sauce
- Juice from meat and vegetable
- 3 Tbsp Honey
Directions
- Pre-heat oven at 400 degrees.
- In a skillet, add oil, diced shallots, sauté until translucent, add mushroom sauté slightly, add spinach, sauté until wilted and water is reduced. Remove from heat, let cool.
- Lay tenderloin flat on a cutting board, slice in half lengthwise, not cutting all the way through.
- In the Centre, add Provolone Cheese, Sautéed Spinach, and shredded cheese, top with Carrot Slices.
- In a bowl, add all seasonings, salt, and pepper, mix well
- Wrap bacon around tenderloin, until covered on all sides. Spread seasonings on top and sides.
- In a large bowl add vegetables, olive oil, salt, and pepper and mix well.
- In a baking pan, add stuffed Pork tenderloin, add vegetables on the sides. Place in oven for 60 min with tin foil, until cooked. Remove from oven, let cool for 10 min prior to serving.
- In a small bowl, add juice from meat, add with honey, mix until combined.
- On a large dish add pork tenderloin, top with sauce, and serve with roasted vegetables.
What You Need
