PORK TENDERLOIN SPINACH RECIPES

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SPINACH-STUFFED PORK TENDERLOIN RECIPE: HOW TO MAK…



Spinach-Stuffed Pork Tenderloin Recipe: How to Mak… image

Here's my favorite roast recipe, complete with an easy lesson on how to butterfly and stuff the meat with mouthwatering filling. Just follow the directions and refer to the how-to-photos.—Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 7

1 pork tenderloin (about 1 pound)
1/2 teaspoon celery salt, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon pepper, divided
4 slices provolone cheese
2 cups fresh spinach
2 thin slices deli ham (1/2 ounce each)

Steps:

  • Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently., Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan., Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 248 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 87mg cholesterol, SodiumContent 588mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 32g protein.

PORK TENDERLOIN RECIPE | FOOD NETWORK



Pork Tenderloin Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

3 pound pork tenderloin
Olive oil
3 to 4 ounces Cajun rub
1 cup fresh spinach leaves
1/2 sun-dried tomatoes
1 cup shredded jalapeno jack cheese

Steps:

  • Preheat oven to 325 degrees F.
  • Baste the tenderloin in olive oil and generously rub with the Cajun rub. Bake for about 30 to 40 minutes. Remove the tenderloin from oven, split in half and stuff with a layer of spinach, sun-dried tomatoes and shredded jalapeno jack cheese. Grill stuffed tenderloin for 20 to 30 minutes. Slice and serve immediately.

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SPINACH-STUFFED PORK TENDERLOIN RECIPE: HOW TO MAK…
Here's my favorite roast recipe, complete with an easy lesson on how to butterfly and stuff the meat with mouthwatering filling. Just follow the directions and refer to the how-to-photos.—Taste of Home Test Kitchen
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Dinner
Cuisine Europe, German
Calories 248 calories per serving
  • Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently., Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan., Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.
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