🍴Servings: 2 🍽️ Pre: 15 mins 🥓Cook: 1 hr
🥓INGREDIENTS:
- 2 tsp. bacon grease
- 2 tablespoons of olive oil,
- 1 small yellow onion, chopped
- 4 oz. baby bella mushrooms, chopped
- 2 cloves garlic, minced
- 2 cups baby spinach
- Kosher salt
- Freshly ground black pepper
- 6 oz. cream cheese, softened
- 1 (1.5- lb.) pork tenderloin
🍳INSTRUCTIONS:
Step 1:
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large skillet over medium heat, heat 2 tablespoons of bacon grease. Add the chopped onion and cook until soft, about 5 minutes. Add the mushrooms and cook until tender, about 5 minutes more, then add the minced garlic and cook until fragrant, about 1 minute. Add the baby spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
Step 2:
Butterfly the pork tenderloin by slicing down one side and cutting through the middle without cutting all the way through on the other side. Fold it open like a book and place it between two sheets of plastic wrap. Use a meat tenderizer to flatten the meat out to about ½- inch thick.
Step 3:
Remove the top piece of plastic wrap and spread the softened cream cheese over the tenderloin. Top with the spinach mixture, spreading it in an even layer.
Step 4:
Starting from a long end, tightly roll the tenderloin up and secure it with kitchen twine. Place the tenderloin on the prepared baking sheet, brush with the remaining 2 tablespoons of olive oil, and season with salt and pepper. Bake until the internal temperature registers 145°F (63°C), about 25 minutes. Let cool for 10 minutes before slicing and serving.
