Published October 21, 2013 by thepinkgourmet

This pork tenderloin was delicious.  When I first saw this recipe I almost did not make it.  I find pork can be very dry and not have very much flavor if not seasoned correctly.  The stuffing mixture with the herbs mixed in really helped make the dish.  I was pleasantly surprised.  It is also very impressive to look at when it comes out of the oven.  I hope you will give it a try.  It is a very easy recipe to make.


Paleo Roasted Stuffed Pork Tenderloin



– 2  pork tenderloins (about 2 1/2 pounds altogether)

– 4 slices bacon (and bacon fat created from cooking the bacon)

– 8 ounces mushrooms, sliced

– 2 Tbsp. fresh rosemary

– 2 Tbsp. fresh thyme

– 1/2 tsp. sea salt (divided)

– 1/2 tsp. ground pepper (divided)

– 1/2 medium onion, chopped

– 3 cloves garlic, chopped

– 4 cups fresh spinach


– 4 Tbsp. olive oil

– 2 tsp. lemon zest

– 3 Tbsp. fresh parsley

– 1/4 tsp. sea salt

– Dash ground black pepper

Equipment: – Cutting board – Kitchen knife – Large skillet – Stirring spoon – Meat malletMeasuring spoonsMeasuring cups – Toothpicks (soaked in water for 10 minutes) – Oven mitts – Small mixing bowl – Spoon or whisk – Meat thermometer – Aluminum foil

Directions: 1. Preheat oven to 375F with oven rack set in the middle of the oven.

2. Cut your onions and mushrooms. Cook the bacon in a large skillet over medium-high heat until crisp. Set bacon aside and keep the bacon fat in the pan.

3. Using the same pan, add the onion, mushrooms, 1/4 tsp. sea salt, 1/4 tsp. ground black pepper, fresh thyme and rosemary and saute for 3 minutes, stirring occasionally  Next add the garlic and spinach and toss to coat. Cook for another 2 minutes until spinach is wilted. Remove from heat and set aside.

4. Butterfly the pork tenderloins by cutting down the middle length of each one but not cutting it all of the way through, and spread the meat flat (like you are opening a book).

5. Cover the tenderloins with plastic wrap and pound with a meat mallet until about 1/2 inch thick. Sprinkle the remaining 1/2 tsp. sea salt and 1/2 tsp. ground pepper on the tenderloins.

6. Spread the spinach mixture over the two tenderloins evenly and spread it to reach the sides. Crumble the bacon and add it on top of the mixture. Roll the tenderloins, starting at the narrow end, and secure with toothpicks. Place the tenderloins in a roasting pan.

7. Cook the tenderloins for 45 minutes, or until the inside reaches 145F on a meat thermometer.

8. While the tenderloins are cooking, make the lemon oil by combining all ingredients together in a small mixing bowl and stirring with a spoon or whisk. Set aside.

9. When the pork is done, transfer is to a cutting board and allow to rest for about 10 minutes, lightly covered in aluminum foil. Remove the toothpicks and slice the pork rolls. Serve with the lemon sauce.



The first thing you want to do is cook your bacon on medium -high in a large skillet till crisp.  Take bacon out of pan and use the bacon fat to cook your onions and mushrooms.




The next step is to chop your onions and mushrooms.  Place your onions, mushrooms, rosemary, thyme, sea salt, and pepper in the skillet with the bacon fat and sauté.  I actually started cooking my onions for about 5 minutes before I added my mushrooms.  I like softer onions and mushrooms.  Saute till consistency that you prefer.  This was after about 12-15 minutes total time.




Add in your spinach and garlic. Toss and cook until the spinach is wilted. Look how wonderful this looks.  🙂 Set aside till ready to use.





Butterfly the tenderloins by cutting down the middle length but not all the way through. Spread them open like a book and then pound them to about 1/2 inch thickness between two sheets of plastic wrap.  Sprinkle the rest of the salt and pepper onto the tenderloins.  Spread the spinach mixture down the middle and out to the edges on top of the tenderloins.  Crumble the bacon and put on top(You cannot see this part in my picture because I forgot to do it and added it inside after I had rolled them up). Roll up starting at the narrow end and secure with toothpicks.  Place in a 375 degree oven and cook for about 45 minutes.


Mix up ingredients for the lemon oil and set aside until the tenderloins are ready.  I did not have a lemon so I used dried lemon zest in place of the real zest of a lemon.



When the pork is ready place on a cutting board and let rest for about 10 minutes before slicing.


Look how yummy this looks!  Drizzle the lemon oil over the pork.  I served mine with roasted glazed carrots but have with your favorite vegetables.  I hope you enjoy this as much as I did.

I give this recipe plus out of 4……



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