Veggies Saute Stuffed



  • 1 Lb. Pork tenderloin
  • 3 Tbsp. Olive oil
  • ½ Tsp. Herbes de Provence
  • 1/3 C Red onion - chopped
  • 2 Portobello mushrooms - cubed
  • 2 C Spinach - coarsely chopped
  • 1 Egg
  • 1/3 C Bread crumbs
  • 1/3 C Parmesan cheese


Preheat oven to 325°.  Baste pork with 1 tbsp. olive oil and Herbes de Provence.  Bake tenderloin for 25 minutes.  While the tenderloin bakes, prepare the stuffing mixture.  Heat 2 Tbsp. olive oil over medium heat in a large skillet.  Once hot, add onion, mushrooms and stir occasionally for about 4 minutes.  Add spinach to skillet and continue to cook until spinach is wilted about 5 minutes more.  Place stuffing in a small mixing bowl and add egg, bread crumbs, and parmesan cheese.  Mix thoroughly and set aside.  Remove the tenderloin from the oven, cut it lengthwise.  Put the stuffing mixture over the bottom half of the tenderloin and replace the top half of the tenderloin.  Place back in the oven for about 30 minutes, or until the pork is cooked through.  Remove from oven, cut into 2 generous portions, and enjoy!