Stuffed Pork Tenderloin Recipe

Preheat oven to 400°F.

Butterfly each pork tenderloin piece by slicing meat halfway through the center. Open the tenderloin as you would a book. Cover in plastic wrap and pound to desired thickness using a meat mallet. Season with salt and pepper. Wrap tightly with plastic wrap and set aside in the refrigerator.

Mix together garlic, basil, rosemary, and parsley in a bowl; set aside.

Heat olive oil in a frying pan. Sauté onions until translucent. Add mushrooms and spinach. Season with salt and pepper; mix well. Transfer to a bowl and let cool. Add Parmesan cheese and egg; mix.

Spread filling on the long edge of the pork tenderloin pieces. Roll tightly and secure with toothpicks. Spread mustard on the pork rolls. Spread herb mixture liberally on the rolls; reserve 1 tablespoon of herbs for the roasted vegetables.

Place the rolled pork on a rack set on top of a roasting pan. Roast in the preheated oven for 20 minutes. Turn temperature down to 350°F and roast for 30 minutes more or until a meat thermometer inserted in the thickest part of the pork reads 160°F.

Meanwhile make the roasted vegetables: Toss vegetables in olive oil. Sprinkle with reserved herb mixture, salt, and pepper. During the last 15 minutes of cooking, add vegetables to the roasting pan with the pork. Roast until tender.

Before serving, remove toothpicks and slice rolls into 1/2-inch-thick pieces. Serve with roasted vegetables on the side.