This Mushroom, Spinach & Gruyère Stuffed Pork Tenderloin is a gourmet-style dish that’s perfect for a dinner party or special occasion. The pork is butterflied and stuffed with savory mushrooms, wilted spinach, crispy bacon, and melty Gruyère cheese, then roasted to perfection. It’s an impressive yet easy-to-make meal that pairs beautifully with mashed potatoes or rice.

Full Recipe:

Ingredients

4 slices bacon, chopped
8 oz. cremini mushrooms, thinly sliced
1 small yellow onion, chopped
2 tbsp extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
2 cloves garlic, finely chopped
2 tsp chopped fresh thyme leaves
2 cups packed baby spinach
1/4 cup dry white wine
1 1/2 cups shredded Gruyère cheese (about 6 oz.)
1 pork tenderloin (about 1 1/2 lb.), trimmed
Chopped fresh parsley, for serving

Directions

Cook the bacon: In a medium skillet over medium heat, cook bacon until crispy (about 6-8 minutes). Transfer to a plate and drain all but 1 tablespoon of bacon fat from the skillet.
Sauté the vegetables: Return the skillet to medium-high heat. Add mushrooms, onion, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6-8 minutes until tender. Stir in garlic and thyme and cook for 1 minute until fragrant.
Deglaze and add spinach: Pour in white wine and cook for 1 minute until evaporated. Add spinach and stir until wilted. Remove from heat, then stir in Gruyère cheese and crispy bacon. Let the mixture cool slightly.
Prepare the pork: Preheat oven to 425ºF. Butterfly the pork tenderloin by slicing lengthwise without cutting all the way through. Open it like a book, place it between two sheets of plastic wrap, and pound it to 1/2-inch thickness using a meat tenderizer.
Stuff the pork: Remove the top plastic wrap and season both sides of the pork with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Spread the mushroom filling evenly over the inside. Roll the pork tightly from the long end and secure it with kitchen twine. Place it on a baking sheet and brush with the remaining 1 tablespoon olive oil.
Roast: Bake until the internal temperature reaches 145°F, about 25-30 minutes. Let the pork rest for 10 minutes before slicing.
Serve: Transfer to a platter, garnish with chopped parsley, and serve warm.

Nutrients (Per Serving – Approximate)

Calories: 420
Fat: 25g
Carbohydrates: 7g
Protein: 42g
Sodium: 750mg
Sugar: 2g

Why You’ll Love This Recipe

This dish is a true showstopper, perfect for impressing guests while remaining approachable and simple to make. Here’s why you’ll love it:

Perfectly Balanced Flavors – The umami-rich mushrooms, smoky bacon, creamy Gruyère, and fresh spinach create an irresistible combination.
Juicy and Tender – Roasting the pork locks in moisture, ensuring a succulent bite in every slice.
Visually Stunning – When sliced, the spiral of savory filling makes for an impressive presentation.
Surprisingly Simple to Make – Despite its fancy appearance, this recipe is easy to prepare with step-by-step techniques.
Versatile and Customizable – You can adjust the stuffing ingredients to match your preferences or what’s in your kitchen.

The Art of Butterflying and Stuffing the Pork

The key to a well-stuffed pork tenderloin is properly butterflying and pounding the meat to an even thickness. This process ensures the filling spreads evenly and rolls up neatly, creating a beautiful spiral when sliced.

Steps to Butterfly and Flatten the Pork Tenderloin:

Lay the Pork Flat – Place the pork tenderloin on a cutting board. Using a sharp knife, slice it lengthwise, stopping about ½ inch from the bottom to avoid cutting all the way through.
Open Like a Book – Gently unfold the pork, flattening it into a wide, even surface.
Pound to Uniform Thickness – Cover with plastic wrap and use a meat mallet or rolling pin to pound the pork to about ½-inch thickness. This step helps ensure even cooking and makes it easier to roll.

Once prepped, the pork is seasoned and stuffed before rolling tightly into a compact log and secured with kitchen twine to hold its shape.

Why Gruyère is the Perfect Cheese for Stuffing

Gruyère cheese is a key ingredient in the stuffing, providing a melty, slightly nutty, and savory richness that complements the earthy mushrooms and smoky bacon. Here’s why it’s the ideal cheese for this dish:

Melts Beautifully – Gruyère creates a creamy, smooth texture without becoming greasy.
Rich and Nutty Flavor – Its deep, slightly sweet taste balances the savory, umami-forward filling.
Pairs Well with Other Ingredients – Gruyère works beautifully with bacon, mushrooms, and spinach, enhancing the dish’s overall complexity.

If you’re looking for a substitute, Swiss cheese, fontina, or gouda can work as alternatives, but Gruyère remains the top choice for flavor and meltability.

Building Layers of Flavor in the Filling

The stuffing is what makes this dish truly stand out, combining a variety of textures and flavors that complement the pork. Each ingredient plays a vital role:

Bacon – Adds smoky, crispy bites that enhance the richness of the dish.
Mushrooms – Bring earthy, umami depth while absorbing the seasonings.
Onions & Garlic – Provide a sweet, aromatic base that enhances the filling.
Spinach – Balances the dish with a fresh, slightly bitter contrast.
White Wine – Adds a touch of acidity, lifting and brightening the flavors.
Fresh Thyme – Contributes a subtle, herbaceous note that pairs well with the pork.

The secret to a great filling is allowing each ingredient to cook properly before combining them. Sautéing mushrooms until deeply browned brings out their full flavor, while deglazing with white wine ensures a well-balanced taste.

Perfectly Roasting the Pork for Maximum Juiciness

Cooking pork tenderloin to just the right temperature is crucial for keeping it juicy and tender. Overcooking can lead to dry, tough meat, so using a meat thermometer is highly recommended.

Best Practices for Roasting:

Use a High Oven Temperature – Roasting at 425°F (218°C) ensures a beautiful golden-brown exterior while locking in moisture.
Cook Until 145°F (63°C) – The ideal internal temperature for pork tenderloin is 145°F. It will be slightly pink in the center but fully cooked and incredibly juicy.
Let It Rest – After roasting, let the pork rest for at least 10 minutes before slicing. This allows the juices to redistribute, preventing dryness.

Serving Suggestions & Side Pairings

This stuffed pork tenderloin pairs beautifully with a variety of side dishes that complement its rich flavors and creamy filling. Here are some perfect pairings:

Classic Sides

Creamy Mashed Potatoes – The buttery, smooth texture is a perfect contrast to the pork’s richness.
Herb-Roasted Vegetables – Carrots, Brussels sprouts, or asparagus add color and a slightly crispy bite.
Wild Rice Pilaf – Adds an earthy, nutty flavor that works well with the dish’s flavors.

Light & Fresh Options

Citrus Arugula Salad – The peppery bite of arugula with a lemon vinaigrette cuts through the richness.
Steamed Green Beans with Almonds – Adds a light, crunchy texture.

Wine Pairing

A medium-bodied white wine like Chardonnay or Sauvignon Blanc complements the savory and creamy elements. For red wine lovers, a light Pinot Noir also pairs well with the dish.

How to Store and Reheat Leftovers

If you have leftovers, this dish stores and reheats beautifully, making it great for meal prep.

Refrigeration: Store in an airtight container for up to 3 days.
Freezing: Wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months.
Reheating:
- Oven: Warm at 300°F for 10-15 minutes to retain moisture.
- Stovetop: Gently heat slices in a pan with a splash of broth.
- Microwave: Use at 50% power to avoid drying out.

Common Mistakes to Avoid

Not Butterflying the Pork Evenly – Uneven thickness makes it difficult to roll properly.
Skipping the Kitchen Twine – Securing the pork with twine ensures even cooking and a uniform shape.
Overcooking the Pork – Always check the internal temperature to prevent dryness.
Not Letting the Pork Rest – Skipping this step causes juices to escape, leading to dry meat.

Conclusion

Mushroom, Spinach & Gruyère Stuffed Pork Tenderloin is a stunning, flavor-packed dish that’s surprisingly easy to make. With its juicy pork, rich and creamy filling, and golden-brown crust, it’s guaranteed to impress at any gathering.

The savory, umami-rich stuffing, combined with the tender, well-seasoned pork, creates a gourmet meal that feels restaurant-worthy but is simple enough for home cooks. Whether served for a special dinner, holiday meal, or weekend feast, this dish is sure to become a favorite in your recipe collection. Try it once, and you’ll find yourself making it again and again!

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