Best 2 Paleo Roasted Stuffed Pork Tenderloin Recipes

STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
• Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
• Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
• Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

PALEO ROASTED STUFFED PORK TENDERLOIN

Steps:

• 1. Preheat oven to 375, rack in middle. 2. Cut onions and mushrooms. Cook bacon in large-skillet over medium-high heat until crisp. Set bacon aside and keep fat in the pan. 3. Using the same pan, add the onions, mushrooms, 1/4 tsp. sea salt, 1/4 tsp. ground black pepper, fresh thyme and rosemary and sauté for 3 minutes, stirring occasionally. Next add the garlic and spinach and toss to coat. Cook for another 2 minutes until spinach is wilted. Remove from heat and set aside. 4. Butterfly the pork tenderloin by cutting down the middle length of each but not cutting all the way through, and spread the meat flat. 5. Cover the tenderloins with plastic wrap and pound with a meat mallet until 1/2 inch thick. Sprinkle the remaining sea salt and ground pepper on the tenderloins. 6. Spread the spinach mixture over the two tenderloins evenly and spread it to reach the sides. Crumble the bacon and add it on top of the mixture. Roll the tenderloin, starting at the narrow end, and secure with toothpicks. Place the tenderloins in a roasting pan. 7. Cook the tenderloins for 45 min., or until the inside reaches 145 on a meat thermometer. 8. While the tenderloins are cooking, make the lemon oil by combing all ingredients in a small mixing bowl and stirring with a spoon or whisk. Set aside. 9. When the pork is done, transfer to a cutting board and allow to rest for 10 min., lightly covered in foil. Remove the toothpicks and slice the pork rolls. Serve with the lemon sauce.