Roast Pork Tenderloin Stuffed with Tofu and Spinach
YIELD: 8 servings

INGREDIENTS
TOFU
- 8 oz water-packed firm tofu, drained and cut into 4- ¾” x ¾” strips
- 2 tsp soybean oil
- 3 cloves garlic, minced
- 1/4 cup shallots, minced
- 3/4 cup dry Marsala
- 2 tsp fresh rosemary, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp soy sauce
SPINACH AND PORK
- 2 tbsp soybean oil
- 5 oz raw spinach
- Salt and pepper, to taste
- 2 - 1 1/2 lb pork tenderloin
- 1 clove garlic, minced
- 1 tbsp soybean oil
- 1/2 tsp fresh rosemary, minced
- 2 tsp parsley, minced
MUSHROOM SAUCE
- 3 tbsp Mori Nu Silken Tofu Soft, pureed until smooth in a blender
- 8 oz assorted mushrooms (some wild preferably), cut into different shapes
- 1 tbsp soybean oil
- Reserved tofu marinating liquid
- 3/4 cup demi-glace
INSTRUCTIONS
TOFU
- In a small saucepan, add oil, garlic and shallots; sauté until they begin to soften.
- Add rest of ingredients except tofu; bring to a boil. Add tofu. Remove from heat.
- Once the mixture is cool, place in refrigerator; let marinade for a minimum of 6 hours. Turn the tofu strips periodically in the marinade.
SPINACH AND PORK
- In a very hot sauté pan, add 2 tbsp oil and spinach: sauté until softened. Season with salt and black pepper. Set aside.
- Trim last 1 inch of the tip end of the tenderloins. Open the remaining pieces of tenderloin using a pinwheel style cut along the length of the tenderloin. When completely cut, the tenderloin should be one rectangular piece of meat about 1/3-inch thick. Place the tenderloin between sheets of plastic wrap and flatten slightly with a mallet. Rub the inside of the meat with garlic, oil, rosemary, and parsley. Season well with salt and black pepper. Refrigerate for a minimum of 4 hours. After 4 hours, position half of the marinated tofu lengthwise down the center of the tenderloin. Reserve the extra tofu marinating liquid.
- Arrange a row of the spinach next to the tofu.
- Roll the tenderloin so that meat completely encases the tofu and spinach. (It may be helpful to roll the meat in plastic wrap.) Tie the tenderloin securely with butcher’s twine.
- Brown in a hot pan. Place the meat in a 350° oven until it reaches an internal temperature of 155°. Let rest in a warm place for 5 minutes before slicing. Serve with the mushroom sauce.
MUSHROOM SAUCE
- In a hot sauté pan, add oil. Add mushrooms and sauté until soft.
- Add reserved marinating liquid and demi-glace. Reduce liquid slightly depending on the consistency of the demi-glace. Add tofu; heat briefly. Do not allow to boil. Taste for seasoning.
PRODUCTS USED FOR THE RECIPE


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