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Ingredients Jump to Instructions ↓

  1. 8 oz. mushrooms, chopped

  2. 2-3 shallots, chopped

  3. Olive oil, as needed

  4. Thyme, either freshly chopped or dried, to taste

  5. Salt and pepper to taste

  6. 6 oz. baby spinach

  7. 1 pork tenderloin, cleaned and trimmed of excess fat and silver skin

  8. 1 sheet frozen puff pastry, thawed

  9. All purpose flour, as needed

  10. 1 egg, beaten

Instructions Jump to Ingredients ↑

  1. Directions Preheat your oven to 400 degrees.

  2. Sauté the mushrooms and shallots in olive oil with some thyme, salt, and pepper until the mushrooms are browned. Begin adding the spinach in batches until wilted. Add a little water and deglaze the pan, scraping the caramelized bits off the bottom. Simmer on low for a few minutes to evaporate the water. Use only enough water to deglaze and simmer most, if not all of it off. The mixture should not be oozing liquid. Remove the mixture from the heat, reserve and allow to cool.

  3. Butterfly the pork tenderloin and place on a cutting board. Place plastic wrap over the meat and with a mallet, pound the tenderloin flat to a width of about nine inches. Season the meat with thyme, salt and pepper.

  4. On a separate cutting board, sprinkle some flour and begin rolling out the puff pastry, flipping, adding more flour and rolling as necessary. It should be a couple of inches longer and wider than the meat.

  5. Place the meat in the center of the puff pastry. Spread the mushroom and spinach mixture over the meat leaving about a one inch border of meat all around the outside perimeter. Begin rolling the dough around the pork and filling. Halfway through tuck in the ends and finish rolling. If the ends become undone simply pinch them closed.

  6. Brush the pastry with some beaten egg.

  7. Place on a baking sheet in the oven for 25 minutes or until the center reaches at least 140 degrees on a meat thermometer.

  8. Also Visit Mark’s website: Food for Thought Online

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