Ingredients Jump to Instructions ↓

  1. 1 pork tenderloin

  2. 1 tbsp of olive oil

  3. 1 package of defrosted, chopped spinach , squeezed dry

  4. 1 bunch of scallions

  5. 1/3 cup of crumbled feta

  6. 1 3 oz package of creamy goat cheese log

  7. 1/4 cup of minced mint leaves

  8. 1/2 tbsp. of Montreal steak seasoning

  9. 1 8 ounce package of bella mushrooms , sliced

  10. 1 8 ounce package of white button mushrooms , sliced

  11. 2 tbsp of olive oil

  12. 1 large yellow onion minced

  13. 1 tsp of black pepper

  14. 1/2 tsp of salt

  15. 1 1/2 tbsp of dijon style mustard

  16. 1 defrosted unbaked pie crust

Instructions Jump to Ingredients ↑

  1. Press out all liquid from spinach.

  2. Mix in softened goat cheese, feta, mint and chopped scallions.

  3. Mix well. Season. Set aside. See Photo In a hot pan, add oil. Cook mushrooms over medium high heat until they release all their liquid and are beginning to get dry.

  4. Add chopped yellow onions and cook until softened. Season. Set aside.

  5. Brown pork tenderloin on each side in a hot pan with a bit of oil. (I had my pork tenderloin resting in a bath of yellow mustard, salt and pepper and water for a few hours) See Photo Preheat oven to 375 degrees.

  6. Unroll the pie crust.

  7. Spread the cooled mushroom/onion mixture over the center of the crust.

  8. Squeeze a squiggle line of dijon mustard down the bed of mushrooms.

  9. Top with browned but still rare tenderloin. See Photo Top with cheesy spinach mixture. Pat evenly to enclose the pork.

  10. Roll up pie crust and try to seal up all the holes and cover the meat and two fillings. See Photo Bake in 375 degree oven for 30 minutes. Turn up oven to 400 degrees for a few minutes to make the crust brown if needed, but not too long as you don't want to over cook the meat.

  11. Let rest 15 minutes, slice and serve. See Photo


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