I have tried many different versions of stuffed pork tenderloins throughout the years and I think I finally came up with the perfect combination.
1 medium Pork tenderloin
2-3 Tbsp sundried tomatoes packed in oil
1-2 tsp dried thyme
1/4 onion chopped
5-6 button mushrooms sliced
3 cloves garlic minced
4oz cream cheese
1 cup bread crumbs (or 2 slices of bread put through a food processor)
1 package bacon
Slice the mushrooms and add to a frying pan with the onions, garlic, thyme (salt & pepper to taste) and sundried tomatoes (with some of the oil). Saute until partially cooked (you want the mushrooms to release more mositure into the pork when it is cooking).
Add the cream cheese and stir until melted, then add the breadcrumbs. Mix well and set aside to cool.
Made a slit in the top of the tenderloin and then make a pocket that goes as far into the ends as you can. Or you can butterfly it and make it into a jelly roll style wrap.
Once the filling mixture is cooled, stuff the pork with it. And then make a basket weave with your bacon and roll it around the pork tenderloin. I use a cookie sheet and parchment paper to make rolling it easier and then this time I left it rolled in the parchment paper and put it in the oven at 350 for about 1/2 hour, then I unwrapped it and left it for about another half hour for the bacon to crisp up.
It turned out so moist.
Definitely worth trying if you like sundried tomatoes…
This is a fantastic switch from our normal pepperoni and ham pizza. It is meatless as is, but it is also great with shredded chicken added to it. I add it in the first step when I do decide to add it.
1/2 cup mayonnaise
4 cloves garlic, minced
1 cup crumbled feta cheese, divided
1 (12 inch) pre-baked Italian pizza crust
1/2 cup oil-packed sun-dried tomatoes, coarsely chopped
1 tablespoon oil from the sun-dried tomatoes
1/4 cup pitted kalamata olives, coarsely chopped
1 teaspoon dried oregano
2 cups baby spinach leaves
1/2 small red onion, halved and thinly sliced
Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano (and chicken if using). Bake until heated through and crisp, about 10 minutes.
Toss spinach and onion with the 1 Tbsp. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve.
This is the compilation of a few recipes we have tried throughout the years. We finally have something that we think is just right. This makes enough for 2 of us for 1 meal and 1 lunch the next day (adjust according to the amount of servings you want). I would count it as 4 normal sized servings.
10-15 shrimp (more if you like) chopped into bite sized pieces
1 chicken breast chopped up
1 tsp oregano
1 tsp red hot pepper flakes
1 8oz pckg fresh spinach
1 cup chopped button mushrooms
1 medium onion chopped
1 garlic clove minced
1 cup dried sundried tomatoes
1 cup feta cheese crumbled
1 cup Parmesan cheese
4 servings of pasta (we usually use spaghetti)
Salt and pepper to taste
Saute shrimp, chicken, onions, mushrooms, garlic and sundried tomatoes in a drizzle of olive oil or butter. Add in spices as you are sautéing the rest. Once shrimp and chicken are almost cooked add in the package of spinach. Cover and let wilt down.
Once the spinach is wilted add the cooked pasta (undercook pasta by 1-2 min) with a bit of the pasta water. Add in most of the crumbled feta cheese & Parmesan cheese (reserve some for garnish). Let the flavours meld while mixing and cooking for a couple of minutes. Serve with remaining cheese.