Lunch: Spinach- and Mushroom-Stuffed Tenderloin

A real showstopper. We've dressed up this already elegant piece of meat with a melt-in-your-mouth stuffing and rich mushroom gravy.

This recipe includes superfoods such as:

Spinach

Health benefits of Spinach- and Mushroom-Stuffed Tenderloin

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

4 tbsp. margarine
1 lb. mushrooms
2 tbsp. dry vermouth
1 package frozen chopped spinach
2 tbsp. grated Parmesan cheese
2 tbsp. plain dried bread crumbs
1 tsp. fresh thyme leaves
1/4 tsp. salt
tsp. coarsely ground black pepper

Instructions

Prepare Spinach-Mushroom Stuffing: In 12-inch skillet, heat 4 tablespoons margarine or butter (1/2 stick) over medium-high heat; add 1 pound mushrooms, coarsely chopped, and cook until golden and liquid evaporates, 12 to 15 minutes. Stir in 2 tablespoons dry vermouth; cook 1 minute longer. Remove skillet from heat; stir in 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry, 2 tablespoons grated Parmesan cheese, 2 tablespoons plain dried bread crumbs, 1 teaspoon chopped fresh thyme leaves, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.
Prepare Tenderloin: In cup, mix thyme, salt, and pepper; rub mixture all over tenderloin. Turn thinner end under tenderloin to make meat an even thickness. With sharp knife, cut 1 1/2-inch-deep slit in tenderloin, starting 2 inches from thicker end and ending 2 inches from thinner end.
Preheat oven to 425 degrees F. Spoon Spinach-Mushroom Stuffing into slit in tenderloin. With string, tie tenderloin at 2-inch intervals to help hold its shape. Place stuffed tenderloin on rack in large roasting pan (17-inch by 11 1/2-inch); roast tenderloin 30 minutes.
Meanwhile, in small saucepan, melt 1 tablespoon margarine or butter over low heat. Remove saucepan from heat; stir in bread crumbs. Set bread-crumb topping aside.
Remove tenderloin from oven; sprinkle bread-crumb topping over stuffing. Roast tenderloin 10 to 15 minutes longer, until bread-crumb topping is golden and meat thermometer reaches 140 degrees F. Internal temperature of meat will rise to 145 degrees F (medium-rare) upon standing. Or, roast to desired doneness. Transfer tenderloin to large platter; let stand 10 minutes for easier slicing.
Prepare Mushroom Gravy: While tenderloin is standing, add vermouth and 1/2 cup chicken broth to drippings in roasting pan and stir over low heat until browned bits are loosened from pan. Pour drippings mixture into 4-cup measuring cup; let stand a few seconds until fat separates from meat juice. Skim fat from meat-juice mixture; add remaining chicken broth and enough water to equal 2 1/2 cups; set aside.
In 12-inch skillet, heat remaining 1 tablespoon margarine or butter over medium-high heat. Add mushrooms and cook until golden and liquid evaporates, about 12 minutes. Stir in flour. Gradually stir meat-juice mixture into mushrooms and cook, stirring constantly, until gravy boils and thickens slightly; boil 1 minute.
To serve, remove string. Cut stuffed tenderloin into slices; garnish with thyme sprigs. Serve with mushroom gravy.