This Stuffed Pork Tenderloin recipe is made with olive oil, mushrooms, shallot, and spices. The whole thing takes 45 minutes to cook, and 25 minutes to prepare. It makes 4 plates.
Try More Delia Smith Recipes:
🧡 Why You’ll Love This Stuffed Pork Tenderloin Recipe:
- Flavorful Stuffing: The savory blend of mushrooms, shallots, herbs, and spinach creates a burst of flavor with every bite.
- Tender Pork: The pork tenderloin, butterflied and stuffed, ensures a juicy and tender texture that melts in your mouth.
- Healthier Option: With fresh spinach and lean pork, this recipe offers a nutritious yet satisfying meal.
- Easy Preparation: Simple steps like mincing, stuffing, and wrapping make this dish approachable for any home cook.
- Impressive Presentation: The prosciutto wrapping adds an elegant touch, making it perfect for both casual dinners and special occasions.
❓ What Is Delia Smith Stuffed Pork Tenderloin Recipe?
Delia Smith Stuffed Pork Tenderloin is a savory dish made with pork, mushrooms, shallots, spinach, and prosciutto. It boasts tender, juicy meat complemented by flavorful stuffing. Its name honors the renowned British chef Delia Smith, known for her classic recipes.
🍗 Delia Smith Stuffed Pork Tenderloin Ingredients:
- 3 tablespoons extra-virgin olive oil, divided, or as needed
- 10 white mushrooms, minced
- 1 shallot, minced
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon dried sage
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- ¼ cup chopped fresh parsley
- 2 cups fresh spinach
- 1 teaspoon Dijon mustard
- 1 (2 pound) pork tenderloin, butterflied and pounded flat
- 4 slices prosciutto
🍲 How To Make Delia Smith Stuffed Pork Tenderloin?
- Preheat the oven to 350 degrees F (175 degrees C).
- In a pan over medium heat, heat 1 tablespoon of olive oil. Add the mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt. Cook and stir the mushrooms and shallots in the hot oil for 5 to 10 minutes, or until the liquid is gone and the mushrooms and shallots are soft.
- Put in the parsley and stir for one minute. After adding the spinach, cook and stir for about 5 minutes, until the spinach is soft. Add mustard and mix. Take it off the heat.
- Lay the pork tenderloin out on a work surface and then place the prosciutto on top of it. Leave a 1/2-inch line around the edges of the prosciutto when you spread the mushroom-spinach mixture on top of it.
- Make a tight roll with the tenderloin around the center. Use kitchen string to keep the roll closed.
- In a large pan over medium-low heat, heat the last 2 tablespoons of olive oil. Add the rolled tenderloin and coat it with the hot oil. During this time, cook the food on all sides until it turns golden brown. Put the tenderloin that has been grilled in a 9×13-inch casserole dish.
- In a hot oven, bake the pork for 25 to 30 minutes, or until it’s just barely pink in the middle. If you put an instant-read thermometer in the middle, it should show at least 145 degrees F (63 degrees C).
💭 Recipe Tips:
- Use kitchen twine to securely tie the pork tenderloin after stuffing to prevent the filling from spilling out during cooking.
- Opt for fresh spinach instead of frozen for a better texture and flavor in the stuffing.
- Ensure the pork tenderloin is pounded evenly to a uniform thickness for consistent cooking.
- Don’t overstuff the pork tenderloin, as it may hinder proper cooking and result in uneven texture.
- Adjust the seasoning to your preference, adding more herbs or spices for extra flavor if desired.
🍟 What To Serve With Stuffed Pork Tenderloin?
Serve Stuffed Pork Tenderloin with roasted vegetables like carrots, Brussels sprouts, and potatoes for a complete meal. You can also pair it with a side salad or creamy mashed potatoes for added flavor and texture contrast.
🎚 How To Store Leftovers Stuffed Pork Tenderloin?
- Refrigerator: To store Leftovers Stuffed Pork Tenderloin refrigerate it in an airtight container for up to 3 days.
- Freezer: For freezing Leftovers Stuffed Pork Tenderloin wrap it tightly in plastic wrap and aluminum foil then store in the freezer for up to 3 months.
🥵 How To Reheat Leftovers Stuffed Pork Tenderloin?
- In The Oven: Preheat to 325°F wrap Leftovers Stuffed Pork Tenderloin in foil and bake for 15-20 minutes until heated through.
- In The Microwave: Place Leftovers Stuffed Pork Tenderloin on a microwave-safe plate cover with damp paper towel and heat on high for 4-6 minutes.
- In The Skillet: Heat Leftovers Stuffed Pork Tenderloin in a skillet over medium heat flipping occasionally, until warmed, about 5 minutes.
FAQ’S
How Can You Tell When The Pork Tenderloin Is Cooked Through?
To check if pork tenderloin is cooked through, insert a meat thermometer into the thickest part. It should register 145°F for medium-rare to 160°F for medium doneness.
How Do You Prevent The Stuffing From Falling Out While Cooking?
Prevent stuffing from falling out by ensuring it’s tightly packed and securing the tenderloin with kitchen twine or toothpicks.
How Do You Ensure The Pork Tenderloin Stays Moist During Cooking?
Keep pork tenderloin moist by not overcooking it; wrap it in prosciutto to retain moisture and flavor during cooking.
Can You Marinate The Pork Tenderloin Before Stuffing?
Yes, you can marinate the pork tenderloin before stuffing for added flavor. Ensure it’s fully dried before adding stuffing to avoid excess moisture.
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Delia Smith Stuffed Pork Tenderloin Nutrition Facts
Servings Per Recipe 5
- Calories: 296
- Total Fat: 16g
- Saturated Fat: 4g
- Cholesterol: 89mg
- Sodium: 440mg
- Total Carbohydrate: 4g
- Dietary Fiber: 1g
- Total Sugars: 1g
- Protein: 32g
- Vitamin C: 9mg
- Calcium: 32mg
- Iron: 2mg
- Potassium: 690mg
Delia Smith Stuffed Pork Tenderloin
Description
This Stuffed Pork Tenderloin recipe is made with olive oil, mushrooms, shallot, and spices. The whole thing takes 45 minutes to cook, and 25 minutes to prepare. It makes 4 plates.
Ingredients
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a pan over medium heat, heat 1 tablespoon of olive oil. Add the mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt. Cook and stir the mushrooms and shallots in the hot oil for 5 to 10 minutes, or until the liquid is gone and the mushrooms and shallots are soft.
- Put in the parsley and stir for one minute. After adding the spinach, cook and stir for about 5 minutes, until the spinach is soft. Add mustard and mix. Take it off the heat.
- Lay the pork tenderloin out on a work surface and then place the prosciutto on top of it.
- Leave a 1/2-inch line around the edges of the prosciutto when you spread the mushroom-spinach mixture on top of it.
- Make a tight roll with the tenderloin around the center. Use kitchen string to keep the roll closed.
- In a large pan over medium-low heat, heat the last 2 tablespoons of olive oil. Add the rolled tenderloin and coat it with the hot oil. During this time, cook the food on all sides until it turns golden brown. Put the tenderloin that has been grilled in a 9×13-inch casserole dish.
- In a hot oven, bake the pork for 25 to 30 minutes, or until it’s just barely pink in the middle. If you put an instant-read thermometer in the middle, it should show at least 145 degrees F (63 degrees C).
Notes
- Use kitchen twine to securely tie the pork tenderloin after stuffing to prevent the filling from spilling out during cooking.
Opt for fresh spinach instead of frozen for a better texture and flavor in the stuffing.
Ensure the pork tenderloin is pounded evenly to a uniform thickness for consistent cooking.
Don’t overstuff the pork tenderloin, as it may hinder proper cooking and result in uneven texture.
Adjust the seasoning to your preference, adding more herbs or spices for extra flavor if desired.
Delia Smith Stuffed Pork Tenderloin