Spinach and Mushroom Stuffed Pork Tenderloin
- 1 tablespoon coconut oil
- 2 cloves garlic minced
- 2 large shallots chopped
- 1 cup chopped mushrooms
- 2 cups spinach leaves
- sea salt and freshly ground black pepper to taste
- 1 1 1/2 pound pork tenderloin
- Preheat oven to 375 degrees.
- In a large skillet over medium heat, heat coconut oil. To the skillet, add the next 3 ingredients (garlic through mushrooms). Cook for 5 to 10 minutes, until vegetables are tender. Stir in spinach and salt and pepper and set aside.
- On a large cutting board or plate, place tenderloin. Using a sharp knife, butterfly pork down the center length wise (do not cut all the way through). Fill the butterflied tenderloin with the mushroom mixture.
- Using toothpicks, close pork shut down the open seem.
- Place pork in a roasting pan and place in the oven. Cook for 45 minutes, until the internal temperature reaches 145 degrees.
- Remove pork from the oven and allow to rest for 10 minutes. Remove toothpicks, slice and serve warm.
SERVING SUGGESTION: Faux-Tay-Toes (Steam cauliflower till tender; drain; mash with grass fed butter, salt and pepper to taste till you get a mashed potatoes texture.) NUTRITION: 272 Calories; 9g Fat; 38g Protein; 9g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol; 103mg Sodium. Exchanges: 5 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.
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