ASIAN STUFFED PORK TENDERLOIN

Ingrédients

• 1 and 1/2 pound pork tenderloin (or loin, butterflied)
• 4 tablespoons olive oil (divided)
• 1/2 cup white onion (diced, any kind)
• 8 ounces mushrooms (any variety, cleaned, stemmed & diced)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 clove garlic (minced)
• 4 tablespoons low sodium soy sauce (divided)
• 4 tablespoons Panko bread crumbs
• 1/2 cu spinach (chopped)

Préparation

1. 1

   Preheat the oven to 425 F | 218 C. Line a sheet pan with foil.

2. 2

   Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat.

3. 3

   When the oil starts to ripple, add the onion and cook until it starts to soften about 4 to 5 minutes.

4. 4

   Then add the mushrooms, salt, pepper, and garlic. Cook until the mushrooms are brown and any liquid has been evaporated. This usually takes about 8 minutes.

5. 5

   Next, add 2 Tablespoons of soy sauce and the bread crumbs. Stir to combine and cook for 1 minute.

6. 6

   Remove from the heat and stir in the spinach and allow the mixture cool slightly.

7. 7

   Lay a piece of waxed paper on a work surface, place the butterflied tenderloin on top. Then lay another piece of waxed paper on top of the meat. Pound with a mallet or heavy skillet until the meat is uniform and about 1/2 inch thick.

8. 8

   Place the vegetable mixture on the pork leaving about an inch border on all sides. Roll the pork up like a jelly roll and tie at 1-inch intervals with kitchen string.

9. 9

   Place on the prepared sheet pan, brush all sides with olive oil, and roast for 15 minutes.

10. 10

    Baste every 5 minutes after the initial 15 minutes with soy sauce. Continue to roast for 10 to 20 minutes or until the pork registers 140 – 145 degrees on an instant-read thermometer.

11. 11

    Remove the tenderloin from the oven and let it rest for 10 minutes before serving.

12. 12

    Store any leftovers in the refrigerator in an airtight container. They'll be good for 3 days.