Asian Stuffed Pork Tenderloin is filled with a spinach and breadcrumb mixture and then cooked until tender and juicy. It’s a simple and delicious recipe that looks fancy.
I have been loving Asian and Oriental flavors lately. Really more than Mexican flavors and that’s saying a lot! So when pork tenderloin went on sale, I knew I wanted to add an Asian flair to it.
Stuffed beef or pork isn’t difficult to make and it sure looks impressive! It’s great for a supper club or when you have company. Seriously, it’s not hard to make but there are a few steps to make stuffed pork tenderloin.
ASIAN STUFFED PORK TENDERLOIN
You can use either a pork tenderloin or a pork loin.
What’s the Difference Between Pork Loin & Pork Tenderloin?
Pork tenderloin is thin and small. The tenderloin is the muscle that runs alongside the backbone. Pork loin is also from the animal’s back but is wide and thick. It’s not the same muscle. It’s sometimes sold with the ribs attached and then it’s called pork chops.
What if I don’t like mushrooms?
You can omit the mushrooms in this recipe. You don’t have to substitute another ingredient. However, you can sub if you want. Celery rib or cabbage chopped would be a nice replacement for mushrooms.
How do I butterfly pork tenderloin?
Butterfly your tenderloin by slicing it in half with a very sharp knife. Don’t cut completely through by leaving one edge uncut.
IF YOU ENJOYED ASIAN STUFFED PORK TENDERLOIN, TRY THESE NEXT
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- Bacon Pear Stuffed Pork Loin
- Oven Baked Stuffed Flank Steak
- Spicy Jalapeno Pepper Jelly and Basil Sauce Pork Burgers
- Orange Marmalade Pork Tenderloin
ASIAN STUFFED PORK TENDERLOIN
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- 1 and ½ pound pork tenderloin or loin, butterflied
- 4 tablespoons olive oil divided
- ½ cup onion diced, any kind
- 8 ounces mushrooms any variety, cleaned, stemmed & diced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 clove garlic minced
- 4 tablespoons soy sauce divided
- 4 tablespoons Panko bread crumbs
- ½ cu fresh spinach chopped
- kitchen string
- Preheat the oven to 425 F | 218 C. Line a sheet pan with foil.
- Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat.
- When the oil starts to ripple, add the onion and cook until it starts to soften about 4 to 5 minutes.
- Then add the mushrooms, salt, pepper, and garlic. Cook until the mushrooms are brown and any liquid has been evaporated. This usually takes about 8 minutes.
- Remove from the heat and stir in the spinach and allow the mixture cool slightly.
- Lay a piece of waxed paper on a work surface, place the butterflied tenderloin on top. Then lay another piece of waxed paper on top of the meat. Pound with a mallet or heavy skillet until the meat is uniform and about 1/2 inch thick.
- Place the vegetable mixture on the pork leaving about an inch border on all sides. Roll the pork up like a jelly roll and tie at 1-inch intervals with kitchen string.
- Remove the tenderloin from the oven and let it rest for 10 minutes before serving.
- Store any leftovers in the refrigerator in an airtight container. They'll be good for 3 days.