Juicy pork tenderloin wrapped in bacon, – packed with flavour from garlic, parmesan, chestnut mushrooms and more. This is my favourite way to serve pork tenderloin, – the meat takes on so much flavour, which suits a lean cut like tenderloin very well. It stays beautifully juicy, and there are so many ways to vary the filling.
Try my version of stuffed pork tenderloin with sun-dried tomatoes, feta and serrano ham too.
It can be cooked in a frying pan, on the barbecue or in the oven,- I describe the different cooking methods in the recipe, as they are fairly similar.
Stuffed pork tenderloin with ricotta, mushrooms and spinach
Recipe for stuffed pork tenderloin, – packed with flavour from garlic, parmesan and mushrooms.
Love this recipe?
Gourministeriet cookbooks
Three beautiful cookbooks from Dianna — packed with kitchen inspiration. Buy the set and save 210 kr.
Kitchen inspiration
Fast delivery in 1-2 days
Save 210 kr
Favoritter, noter & indkøbsliste
Gem opskrifter, skriv private noter og brug den smarte indkøbsliste — alt samlet i Gourministeriets app.
Premium from DKK 24.92/month · Cancel anytime
Ingredients
- 1 large pork tenderloin
- 100 g mushrooms, – cut into small dice – I use chestnut mushrooms
- 1 small onion, finely chopped
- 2 cloves garlic, crushed or grated
- 100 g fresh spinach – Can be replaced with thawed frozen spinach
- 100 g ricotta
- 30 g parmesan, finely grated
- 150 g streaky bacon
- Salt and pepper
- Oil
Cook this recipe in the app
Step-by-step with the screen staying on — add to your meal plan and shopping list with one tap.
Method
- Heat a little oil in a frying pan and sauté the mushrooms, garlic and onion for about 5 min.
- Turn down the heat, add the spinach and let it heat through until it has wilted, – season with salt and pepper.
- Leave the mixture to cool completely.
- Mix the ricotta with the grated parmesan and season to taste with salt and pepper.
- Trim the tenderloin of any sinew and silver skin.
- Cut a deep slit along the centre of the tenderloin, – lengthways, from end to end, making sure not to cut all the way through. Season the inside with salt and pepper.
- Spread the inside of the tenderloin with the ricotta mixture, then fill it with the mushroom and spinach mixture and close the meat around the filling.
- Wrap the tenderloin in the bacon, – wrap it firmly and tightly so the filling stays inside the tenderloin during cooking. You can also tie it with kitchen string to hold it together extra securely. If it is not going to be cooked straight away, wrap the tenderloin tightly in cling film, – just remember to remove it before cooking.
- Fry or barbecue the tenderloin on a flat griddle or frying pan in a little oil, – turn it as it cooks and fry until it is golden all the way round and reaches a core temperature of 62-65°C. This takes just under half an hour. The barbecue should be at about 200°C.It can also be cooked in the oven, – again at 200°C (conventional oven, top and bottom heat) for about 22-30 min. – depending on how pink you like it. Remember that the temperature will rise a few degrees more while it rests.
- Leave the tenderloin to rest for 5-8 min. before slicing, – remember to remove any kitchen string before serving, or warn your guests to look out for the string themselves.
Nutrition
PremiumNæringsindhold er for Premium
Se kalorier, protein, fedt, kulhydrater og mere pr. servering.
Become a Premium member
Fra 24,92 kr/md · Opsig når som helst
Gourministeriet in your pocket
Everything you love about Gourministeriet — ad-free, faster and always to hand.
Ad-free
All recipes
This week's meal plan
Smart shopping list
Save favourites
Quick search
Premium from DKK 24.92/month · Cancel anytime
Works on iPhone, iPad and Android
See Premium features →
View this recipe in the Gourministeriet appAd-free · Meal plan · Shopping list · Step-by-step
Open in app
iPhone · iPad · Android
Hej
Hvad ville du lave af tilbehør og sauce til denne mørbrad?
Hej Trine
En svampesauce eller rødvinssauce vil være super lækker hertil – noget mere frisk kunne være en tzatziki 🙂
Som sæsonen er nu ville jeg servere en lækker grønkålssalat til. Jeg har en med bagt græskar og pistacie – den vil være perfekt til:)
Warm wishes, Dianna
Hold nu op, – en lækker ret, du igen har tryllet frem til os. Den er let at lave (brugte ovnen), udskæringen ser smuk ud på fadet, og den smager af en million.
Tak for alle dine skønne madopskrifter.
Bedste hilsener fra Odense,
Elin
Hej Elin
Det varmer simpelthen så meget at modtage sådan en besked. Tusind tusind tak fordi du giver dig tid til at skrive 🙂
Warm wishes, Dianna