Ingredients

How to make it

  • Press out all liquid from spinach.
  • Mix in softened goat cheese, feta, mint and chopped scallions.
  • Mix well. Season. Set aside. See Photo
  • In a hot pan, add oil. Cook mushrooms over medium high heat until they release all their liquid and are beginning to get dry.
  • Add chopped yellow onions and cook until softened. Season. Set aside.
  • Brown pork tenderloin on each side in a hot pan with a bit of oil. (I had my pork tenderloin resting in a bath of yellow mustard, salt and pepper and water for a few hours) See Photo
  • Preheat oven to 375 degrees.
  • Unroll the pie crust.
  • Spread the cooled mushroom/onion mixture over the center of the crust.
  • Squeeze a squiggle line of dijon mustard down the bed of mushrooms.
  • Top with browned but still rare tenderloin. See Photo
  • Top with cheesy spinach mixture. Pat evenly to enclose the pork.
  • Roll up pie crust and try to seal up all the holes and cover the meat and two fillings. See Photo
  • Bake in 375 degree oven for 30 minutes. Turn up oven to 400 degrees for a few minutes to make the crust brown if needed, but not too long as you don't want to over cook the meat.
  • Let rest 15 minutes, slice and serve. See Photo
Spinach filling   Close
Browning pork tenderloin   Close
Mushroom filling with mustard/pork on pie crust   Close
Second filling added to pork   Close
Out of the oven and resting to redistribute juices   Close

Reviews & Comments 6

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  • elgourmand 2 years ago
    Just simply fantastic. One of those recipes that you just have to try the minute you read it. Great Post. RJ
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  • Good4U 2 years ago
    Wow! This is lovely and great pics and instructions a must try soon! Great Post!
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  • frankieanne 2 years ago
    Wow, what a gorgeous picture!
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  • sparow64 2 years ago
    Looks fabulous!
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  • NPMarie 2 years ago
    Yes indeed, hubby will love this! Nice post Tina:)
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  • chuckieb 2 years ago
    WOW! This looks incredible Tina! Beautiful post!
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