Breakfast & Brunchclosetcooking
Bacon Wrapped, Mushroom and Spinach Stuffed Pork Tenderloin in a Creamy Dijon Goat Cheese Sauce
Juicy pork tenderloin wrapped in crispy bacon and stuffed with a tasty mixture of mushrooms and spinach all smothered in a creamy goat cheese and French’s Dijon mustard sauce.
👥 6 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- baking sheet
- oven
📝 Preparation Steps
1
Melt the butter and heat the oil in a pan over medium-high heat, add the onion and mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated, about ⏱️ 10-15 minutes, before adding the garlic and thyme, cooking until fragrant, about a minute, and seasoning with salt and pepper to taste.
butter3 tablespoonsoil1 tablespoonmushrooms, coarsely chopped12 ouncesgarlic, chopped2 clovesthyme, chopped1 teaspoonsalt and pepper to taste
2
Add the spinach, let it wilt, use the water released from the spinach to deglaze the pan and continue cooking until the water has evaporated, about ⏱️ 3-5 minutes, before setting aside.
spinach, coarsely chopped10 ounces
3
Cut the tenderloin lengthwise almost all of the way through leaving about 1/2 an inch, before opening it and pounding it with a kitchen mallet until it is evenly thin, about 1/2 inch.
4
Spread the filling over the tenderloin leaving 1/2 inch around the edges and roll it up lengthwise before wrapping it with bacon. Tip: Spread the bacon out over parchment paper with the edges overlapping a bit, place the rolled up tenderloin on it and use the parchment paper to help easily roll the bacon around the tenderloin.
5
Place the tenderloin on a rack on a baking sheet with the seam down and bake in a preheated 400F/200C oven until it reaches 145F-160F depending on how well done you want it, about ⏱️ 40 minutes. If the bacon is not perfectly crispy, broil for a few minutes until it is.
6
Remove from oven, cover in foil and let it rest for ⏱️ 10 minutes before slicing and serving topped with the sauce.
7
Meanwhile, melt the butter in a sauce pan over medium heat until frothing, mix in the flour and cook until lightly golden brown before adding the milk and cooking until it thickens.
butter3 tablespoonsflour3 tablespoons
8
Add the goat cheese and cook until it melts before mixing in the lemon juice, mustard and seasoning with salt and pepper to taste.
goat cheese, crumbled6 ounceslemon juice1 tablespoonsalt and pepper to taste
Nutrition Facts
calories
Calories 510
fat Content
Fat 32.8g
fiber Content
Fiber 2.3g
sugar Content
Sugars 5.2g
sodium Content
Sodium 705mg
protein Content
Protein 41.8g
trans Fat Content
Trans 0g
cholesterol Content
Cholesterol 131mg
carbohydrate Content
Carbs 12.6g
saturated Fat Content
Saturated 16.5g
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