Stuffed Pork Tenderloin With Mustard-Caper Sauce

Name: Stuffed Pork Tenderloin With Mustard-Caper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bacon slices, cut crosswise into 1/4-inch strips; 2 garlic cloves, finely chopped; 5 ounces spinach, coarse stems discarded, finely chopped; 2 teaspoons coarse-grain mustard; 1 (1-pound) pork tenderloin; 1 hard-boiled egg, quartered lengthwise; 1 tablespoon vegetable oil; 2 hard-boiled eggs; 3 tablespoons olive oil; 2 tablespoons mayonnaise; 1 tablespoon coarse-grain mustard; 2 tablespoons fresh lemon juice; 1 tablespoon drained capers,; Equipment: kitchen string; Accompaniment: crusty bread

Servings: persons

2 bacon slices, cut crosswise into 1/4-inch strips
2 garlic cloves, finely chopped
5 ounces spinach, coarse stems discarded, finely chopped
2 teaspoons coarse-grain mustard
1 (1-pound) pork tenderloin
1 hard-boiled egg, quartered lengthwise
1 tablespoon vegetable oil
2 hard-boiled eggs
3 tablespoons olive oil
2 tablespoons mayonnaise
1 tablespoon coarse-grain mustard
2 tablespoons fresh lemon juice
1 tablespoon drained capers,
Equipment: kitchen string
Accompaniment: crusty bread

1
Cook bacon in a 12-inch heavy ovenproof skillet over medium heat, stirring occasionally, until fat is rendered and bacon is golden but not crisp.
2
Add garlic and cook, stirring occasionally, until pale golden, about 2 minutes. Add spinach and cook, turning with tongs, until wilted and tender, about 3 minutes. Toss spinach with mustard and 3/4 teaspoon each of salt and pepper in a bowl.
3
Arrange tenderloin on a work surface with pointed (thinner) end nearest you. Starting at top (thicker part), make a lengthwise incision down center of tenderloin, cutting two thirds of the way through thickness of meat, adjusting depth of incision as tenderloin tapers (be careful not to cut all the way through). Open tenderloin. Turning knife horizontally, cut tenderloin open on either side like the flaps of a book jacket, being careful not to cut all the way through. Season inside of tenderloin with 3/4 teaspoon each of salt and pepper.
4
Turn tenderloin so that a long side is nearest you, then spread spinach filling evenly over opened tenderloin, leaving a 1-inch border along long edge farthest from you. Arrange egg quarters, end to end, along edge nearest you.
5
Preheat oven to 425u00b0F with rack in middle.
6
Roll up tenderloin tightly, then tie with string at 1 1/2-inch intervals.
7
Pat tenderloin dry and season with 1/4 teaspoon salt and 3/4 teaspoon pepper.
8
Heat oil in cleaned skillet over high heat until it shimmers. Sear tenderloin, turning occasionally, until golden brown, 8 to 10 minutes. Transfer skillet to oven and roast until an instant-read thermometer inserted diagonally 2 inches into thickest part registers 150u00b0F, 18 to 25 minutes.
9
Transfer tenderloin to a platter and cool completely, uncovered, about 30 minutes. Chill, covered, until cold, about 2 hours.
10
Force eggs through a fine-mesh sieve into a bowl, then stir in remaining sauce ingredients.
11
Cut off string, then thinly slice tenderloin. Serve pork, cold or at room temperature, with sauce.

711

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 bacon slices, cut crosswise into 1/4-inch strips, 2 garlic cloves, finely chopped, 5 ounces spinach, coarse stems discarded, finely chopped, 2 teaspoons coarse-grain mustard, and more.

Yes, Stuffed Pork Tenderloin With Mustard-Caper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!