Dairy Farmers of Canada

Shiitake and Spinach-Stuffed Pork Tenderloin

Stuffed tenderloins are a great alternative to a large roast for a smaller gathering. Cream replaces traditional pan drippings to make an elegant sauce.

  • Prep: 20 min
  • Cooking: 40 min
Yields 6 servings
shiitake and spinach stuffed pork tenderloin


  • 2 tbsp (30 mL) butter
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1/2 tsp (2 mL) dried thyme
  • 2 cups (500 mL) finely chopped shiitake or other mushrooms
  • 1/3 cup (80 mL) dry sherry or 3 tbsp (45 mL) wine or sherry vinegar
  • 2 cups (500 mL) baby spinach
  • 1 1/2 cups (375 mL) 35 % cream
  • 1 cup (250 mL) coarse fresh bread crumbs
  • Salt and pepper to taste
  • 2 pork tenderloins trimmed and butterflied
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In a large skillet, melt half of the butter over medium-high heat. Add onion, garlic and thyme; sauté, stirring, for 3 min or until softened. Transfer half to a bowl; set aside.

Add mushrooms to skillet; cook, stirring, for about 5 min or until mushrooms are golden. Deglaze with 2 tbsp (30 mL) of the sherry (or 1 tbsp/15 mL vinegar) and boil, scraping skillet. Stir in spinach just until wilted. Transfer to a bowl; stir in 1/4 cup (60 mL) of the cream and the bread crumbs. Season with salt and pepper. Let cool.

Preheat oven to 375 °F (190 °C). Working with one tenderloin at a time, press flat and pound as necessary to make even thickness. Spread evenly with half of stuffing. Starting at one long side, roll up tenderloin, jelly-roll style to enclose filling; tie or secure with skewers. Sprinkle with salt and pepper.

In clean skillet, melt remaining butter over medium-high heat; sauté each tenderloin on all sides. Transfer to a shallow roasting pan, seam side down, and roast in oven for about 25 min or until just a hint of pink remains in pork. Tent with foil; let rest for 5 min.

Meanwhile, add reserved onion mixture to skillet over medium heat; cook, stirring, for 3 min or until browned. Add remaining cream and sherry. Boil gently, stirring often, for about 5 min or until reduced and thickened. Season with salt and pepper; keep warm.

Using a serrated knife, slice pork on the diagonal into thick slices and serve with sauce.


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Nutritional information

Per serving
Energy: 444 Calories
Protein: 30 g
Carbohydrate: 12 g
Fat: 30 g
Fibre: 1 g
Sodium: 165 mg

Top 5 Nutrients

(% DV*)
Calcium: 8 % / 86 mg
Niacin: 49 %
Thiamin: 71 %
Vitamin A: 41 %
Zinc: 34 %