Stuffed Pork Tenderloin – Perfect Tuesday Dinner!

I didn’t know what I was in the mood for today for dinner ugh – I hate when that happens.  I have a lot of days like that.  I searched through my freezer and found a package of pork tenderloin roast. I thought, “Hmmm that sounds good.”  I also found a small bag of green beans. Then I searched the fridge to see what I could find to go along with my pork tenderloin and green beans.  I found some leftover chopped spinach in the back of my fridge, leftover chopped broccoli, sautéed red onions (from another recipe – see Brunch Pizza Casserole) and roasted garlic.  I thought, “Ah ha Josie, you can make this work.”  So, I prepared Stuffed Pork Tenderloin with Brown Gravy and Steamed Green Beans. I must say, my pork tenderloin was fork tender and the steamed green beans were great!

Here’s my Stuffed Pork Tenderloin with Brown Gravy recipe.  Enjoy!

1 package *pork tenderloin roast

1/2 cup chopped spinach

1/4 cup chopped broccoli florets

3 cloves roasted garlic, smashed

1/4 cup sautéed red onions

Coarse sea salt (for smashing roasted garlic)

Ground black pepper

2 cups chicken broth – preferably homemade :o)

*Most pork tenderloin comes with 2 pork tenderloins in a package.  For this recipe I used both.  If your pork tenderloins have a bit of silver skin on them trim it off.  Preheat oven to 325 degrees.

I sprinkled the roasted garlic with coarse sea salt and smashed it to a paste.

Sprinkle the pork tenderloins with  coarse sea salt and ground black pepper

Spread smashed roasted garlic on each tenderloin

Put chopped spinach on ONE tenderloin

Add chopped broccoli florets on top of spinach

Add sautéed red onion on top

I put kitchen twine underneath the bottom tenderloin and placed the other tenderloin on top

Tie the tenderloin up just like this and trim off excess kitchen twine

Sprinkle with olive oil, coarse sea salt and ground black pepper

 I placed my pan over medium high heat, added a little olive oil and browned my tenderloin on all sides.

Add 2 cups of chicken broth and bring it to a boil.

I had a 1/4 cup of leftover sautéed red onions so, I added those to the pan for added flavor ;o)

When my broth came up to a rolling boil, I removed my pan from the burner, covered it with a lid and, placed it in a preheated oven (325 degrees).

I added a meat thermometer  inside of my tenderloin and roasted it low and slow until done. I don’t like my tenderloin pink inside so I cook it a little longer. That is MY personal preference. If you like your pork tenderloin slightly pink inside then cook yours to 145 internal temperature or to YOUR desired doness :o)

At the end of roasting time, I removed my tenderloin and let in rest in a baking pan while I prepared my brown gravy.

I drained the pan juice through a strainer to remove the solids (sautéed onions)

In the same pan I cooked my tenderloin I added; 2 tablespoons of butter and 2 tablespoons all purpose flour. Stir together and cook until lightly browned. Don’t forget to scrap up all that browned goodness from the bottom of the pan.  That will add another layer of flavor to the brown gravy!

Add strained pan juice and whisk until smooth.

The brown gravy will start to thicken within a few minutes and look like this.

 My finished dish – Braised Slow Roasted Stuffed Pork Tenderloin, Brown Gravy and Steamed Green Beans.  It was so good and I will definitely make this again!

Fork tender Pork Tenderloin.  I had to add some extra brown gravy……oh yeah it was that good!