Kitchen notes · a little help before you start
Stuffed Pork Tenderloin
Stuffed Pork Tenderloin brings together mushrooms, spinach, and dried thyme. Some of the finishing happens after the pan comes off the heat. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Baked & roasted
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Have the finishing ingredients ready
Some of the finishing happens after the pan comes off the heat. Have those ingredients ready and follow that order, rather than adding everything at the beginning.
2. Keep the resting step
Leave the resting or standing step in place when planning the finish. Use that moment to get the serving things ready, and follow the method before cutting, stirring or serving.
3. Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
Get to know the ingredients
Mushrooms
Look at how this ingredient comes into the method: Add mushrooms, soy sauce and garlic, cook about 5 minutes until softened (don’t completely cook the mushrooms dry, the juice helps keep the lean pork moist).
Spinach
Look at how this ingredient comes into the method: Add chopped spinach and cook until wilted.
Dried thyme
Look at how this ingredient comes into the method: Remove from heat and add cream cheese, panko crumbs and thyme, stir until mixed.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 11 steps completeMake room for Stuffed Pork Tenderloin
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Let rest 5 minutes before slicing. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Keep an eye on the broiler finish
The broiler is a separate finishing job. Read that part before serving, get the dish ready as directed, and stay with the finish instead of treating it as another long oven step.
Have the pan ready for its first job
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
A few questions you might have
What should I get ready before starting?
Set out the oven. Read the first preparation step before you get going: Preheat oven to 450°F.
Which little step is worth remembering?
Some of the finishing happens after the pan comes off the heat. Have those ingredients ready and follow that order, rather than adding everything at the beginning.
What check should I look for as it cooks?
Keep this part of the method in view: Bake for about 25-30 minutes until the temperature reaches 135°F.
Is there another preparation step to plan for?
The broiler is a separate finishing job. Read that part before serving, get the dish ready as directed, and stay with the finish instead of treating it as another long oven step.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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