Stuffed Tenderloins
  • 3 tablespoons unsalted butter
  • 3 tablespoons vegetable oil, divided
  • 1 large sweet onion, peeled and finely chopped
  • 12 cremini or button mushrooms, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 large garlic cloves, peeled and minced
  • 1 cup cooked and chopped spinach or kale
  • 1 (2-pound) package pork or turkey tenderloins
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  1. Place the butter and 2 tablespoons of the oil in a large skillet over medium heat. When hot, add the onions and saute, stirring occasionally, for 25 minutes or until golden brown and caramelized. Add the cremini or mushrooms, carrots, garlic and spinach or kale. Cook another 10 minutes and set aside to cool for 30 minutes.
  2. Preheat the oven to 375 degrees. Grease a 9-by-13-inch glass baking dish and set aside. Place the tenderloins between two pieces of plastic wrap on a cutting board. With a meat mallet, pound the tenderloins to ¼-inch thickness. Remove and discard the top piece of plastic wrap. Sprinkle the tenderloins on one side with the salt and pepper.
  3. Evenly spread the cooled filling over each tenderloin. Roll up and secure with toothpicks. Transfer from plastic wrap to the prepared baking dish and brush the outsides with the remaining oil. Bake uncovered for 35 to 45 minutes or until the internal temperature reaches 160 degrees. Allow to rest at least 10 minutes before slicing and serving warm.
Recipe by The Tennessee Magazine at