• Stuffed Roast Pork Tenderloin

    pork tenderloin


    • 2 pork tenderloins about 500 grams each
    • 4 slices bacon, fat and rind removed
    • 200 grams mushrooms, sliced
    • 2 tablespoons fresh rosemary
    • 2 tablespoons fresh thyme
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon black pepper
    • 1/2 medium onion, chopped
    • 3 cloves garlic, minced
    • 4 cups fresh spinach

    Ingredients for lemon parsley oil (optional)

    • 4 tablespoons olive oil
    • zest of one lemon
    • 3 tablespoon fresh parsley
    • salt and pepper to taste


    1. Pre heat oven to 180 degrees Celsius
    2. Pour a small amount of olive oil into a fry pan over a medium-high heat and cook bacon until crisp. Remove and set aside. Leave remaining oil in pan
    3. Using the same pan, add onion, mushrooms, thyme and rosemary and saute for 3 minutes, stirring occasionally. Add the garlic and spinach and toss to coat. Cook for another 2 minutes until spinach begins to wilt. Remove and set aside
    4. Butterfly the tenderloins by cutting lengthways down the middle but not cutting all the way through and spread the meat flat
    5. Cover with plastic wrap and flatten with a meat mallet or rolling pin until they are about 1/2 an inch in thickness. Sprinkle sea salt and black pepper over each one
    6. Spread the spinach mixture evenly over the two tenderloins evenly and spread it so it covers the completely. Roll the tenderloin (starting at the narrow end) and secure with toothpicks. Place in a roasting pan (see pictures below)
    7. Cook for 45 minutes or to you liking
    8. While tenderloins are cooking, prepare your lemon oil by combining all ingredients together in a small bowl and whisking for 30 seconds. Set aside
    9. When pork is done, transfer to a cutting boars and allow to sit for 10 minutes covered lightly in aluminum foil. Remove toothpicks and slice. Serve with lemon sauce if desired

    pork 2 pork 3