Ingredients
4 tbsp. extra-virgin olive oil, divided
1 small yellow onion, chopped
4 oz. baby bella mushrooms, chopped
2 cloves garlic, minced
2 c. baby spinach
Kosher salt
Freshly ground black pepper
6 oz. cream cheese, softened
1 (1.5-lb.) pork tenderloin
Preparation
Step 1Preheat oven to 400° and line a large baking sheet with parchment. In a large skillet over medium heat, heat 2 tablespoons oil. Add onion and cook until soft, 5 minutes. Add mushrooms and cook until tender, 5 minutes more, then add garlic and cook until fragrant, 1 minute. Add spinach and cook until wilted, 2 minutes. Season with salt and pepper. Step 2Butterfly pork tenderloin by slicing down one side and cutting through the middle without cutting all the way through on the other side. Fold open like a book and place between two sheets of plastic wrap. Use a meat tenderizer to flatten meat out to about ½” thick. Step 3Remove top piece of plastic wrap and spread cream cheese over tenderloin. Top with spinach mixture and spread in an even layer.Step 4Starting on a long end, tightly roll tenderloin up and secure with kitchen twine. Place tenderloin on prepared baking sheet and brush with remaining 2 tablespoons oil and season with salt and pepper. Bake until internal temperature registers 145°, about 25 minutes. Let cool 10 minutes before slicing and serving.
