STUFFED PORK TENDERLOIN
I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.
Provided by ciaofraz
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 5
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
- Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
- Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
- Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g
PORK LOIN STUFFED WITH SPINACH
Pork loin stuffed with spinach, onion, garlic and bread crumbs, basted in a fabulous sweet sauce.
Provided by MMCGUINNESS
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 2h25m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
- In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 356.9 calories, Carbohydrate 12.3 g, Cholesterol 117.7 mg, Fat 13.4 g, Fiber 1.5 g, Protein 45 g, SaturatedFat 3.4 g, Sodium 583.9 mg, Sugar 4.9 g
SPINACH-STUFFED PORK TENDERLOIN
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
Time 40m
Yield 4 servings.
Number Of Ingredients 7
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, Fat 12g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 588mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein.
MEDITERRANEAN STUFFED PORK TENDERLOIN
Juicy Mediterranean Stuffed Pork Tenderloin is stuffed with spinach, feta, and sundried tomatoes with a rich and tangy balsamic rosemary glaze.
Provided by Courtney Rowland
Categories Pork
Time 1h10m
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees.
- Heat the oil in a small skillet over medium heat. Add the pepper flakes and grate the 3 cloves of garlic into the oil. Saute until fragrant, about 30 seconds. Add the spinach and allow it to wilt, about 2-3 minutes. Sprinkle lightly with salt then remove the mixture from heat. Place the spinach mixture in a paper towel and squeeze gently (be careful, it's hot!) to release any excess moisture. Place the spinach in a small bowl and stir in chopped tomatoes and feta cheese. Set aside.
- Combine balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, and pepper in a small bowl and whisk until smooth. Set aside.
- Slice the tenderloin down the middle lengthwise, leaving just about a 1/2 inch intact on one side. Open the top half and lay it flat. Spread the spinach mixture evenly down the center of the loin. Fold the top half back in place and use butcher's string to tie it together in 3-4 places. Place the pork loin in a roasting pan then smear all sides with the topping.
- Roast the tenderloin for 15 minutes, then reduce heat to 375 degrees and roast an additional 20-30 minutes or until a thermometer inserted in the thickest part of the loin reads at least 145 degrees. Allow the pork to rest for 10 minutes before slicing and serving.
Nutrition Facts : Calories 463 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 143 milligrams cholesterol, Fat 23 grams fat, Fiber 3 grams fiber, Protein 50 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
GLAZED SPINACH-STUFFED PORK TENDERLOIN
Stuffed with fresh spinach and artichoke hearts, these pork slices look fancy enough for guests. A sweet-sour sauce enhances this elegant dish.
Provided by Crafty Lady 13
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, cook the spinach in water over medium heat for 3 - 4 minutes or until wilted; drain well. In a large bowl, combine the spinach, artichokes, Parmesan cheese and rosemary; set aside.
- Cut a lengthwise slit down center of tenderloin to within 1/2 inch of bottom. Open meat so it lies flat; cover with plastic wrap. Flatten pork to 1/4-inch thickness; remove plastic. Sprinkle meat with 12 tsp salt; top with spinach mixture.
- Close meat; tie with kitchen string and secure ends with toothpicks. Sprinkle with pepper and remaining salt. Place in a shallow baking pan. Bake at 425 degrees F for 15 minutes.
- Meanwhile, in a small saucepan, combine the sauce ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. Pour sauce over the meat. Bake 10 minutes longer or until a meat thermometer reads 160 degrees. Let stand for 10 minutes before slicing. Discard toothpicks.
- Tip: Start making the sauce while you are stuffing the pork tenderloin. If the sauce is done simmering before the pork is ready to be glazed, just set it aside until it's needed.
Nutrition Facts : Calories 216.6, Fat 8.6, SaturatedFat 3.6, Cholesterol 82.2, Sodium 555.3, Carbohydrate 6.5, Fiber 1.5, Sugar 3.5, Protein 27.7
STUFFED AND GLAZED TENDERLOIN OF PORK
This is my favorite way to cook pork tenderloin. It's glazed with Apricot preserves, and stuffed with bread crumbs, dried fruits, and onions for good measure, which makes for a great company dinner!
Provided by Recipe Baroness
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Prepare the stuffing first:.
- Mix the bread crumbs, the cut up dried fruits, parsley, onion, crushed garlic, and tarragon in a bowl.
- Stir in the melted butter.
- Grate the rind of the orange and add as well as the cut up orange flesh.
- Beat the egg lightly and use it to bind the mixture together.
- Season to taste with the salt and pepper.
- Trim away the fat from the tenderloin and remove the transparent skin.
- Slit the meat lengthwise through half its thickness and open it out and flatten the meat out, by pounding it.
- Spread the stuffing over the tenderloin and roll up tightly from the bottom and tie with string.
- Melt the butter in a heavy frying pan.
- Peel and slice the garlic and sauté until brown.
- Cook the pork for a few minutes in the butter until evenly browned on all sides.
- Cover the pan with a lid and roast on the center shelf of a preheated oven at 325°F for 1 1/2 hours or (30 minutes per pound).
- Remove the lid and let the meat brown for the last 10 minutes.
- To make the sauce, put the apricot preserves in a saucepan and add the remaining ingredients.
- Heat over medium heat for 10 minutes or until preserves have melted and the sugar and spices are blended by stirring.
- Before serving, remove the string and carve the meat into slices, spooning glaze over the pork.
Nutrition Facts : Calories 866.1, Fat 29.4, SaturatedFat 14.4, Cholesterol 225.6, Sodium 385, Carbohydrate 105.5, Fiber 4.2, Sugar 44.5, Protein 51
HERB-CRUSTED, SPINACH & CHEESE STUFFED PORK TENDERLOIN
My husband created this recipe combining several he had seen online. This was delicious. The 8 month-old baby loved hers pureed with some squash. I estimated the time, but am not sure.
Provided by goodandtasty
Categories Pork
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- 1. Cook bacon until crisp. Once cooked & cool, chop finely.
- 2. Thaw and drain spinach.
- 3. In a medium metal bowl on very low heat, combine cream cheese, goat cheese, spinach, & bacon. The heat allows easier mixing.
- 4. Butterfly tenderloin(s).
- 5. Tenderize tenderloin with mallet.
- 6. Place stuffing in tenderloin & tie with kitchen twine.
- 7. Combine rub mixture ingredients and massage onto outside of tenderloin(s).
- 8. Roast tenderloin(s) at 475 deg F for 30 minutes.
- 9. Continue roasting at 400 deg F for 45-60 min or until pork reaches internal temp of 165 deg F.
- 10. Remove and let cool for 20 minutes while pork continues to cook.
Nutrition Facts : Calories 450.4, Fat 29.2, SaturatedFat 12.1, Cholesterol 156.4, Sodium 1193.5, Carbohydrate 4, Fiber 1.2, Sugar 1.5, Protein 41.9
SPINACH-STUFFED PORK TENDERLOIN
Make and share this Spinach-Stuffed Pork Tenderloin recipe from Food.com.
Provided by CulinaryExplorer
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut a lengthwise slit down center of tenderloin to within 1/2 inches of bottom. Open tenderloin so lays flat, then on each half make another lengthwise slit down the center to within 1/2 inches of bottom. Cover with plastic wrap.
- Flatten to 1/4 inch thickness, remove wrap, sprinkle with 1/4 teaspoons each celery salt, garlic powder and pepper, then layer with cheese, spinach and ham. Press down gently.
- Roll up jelly-roll style, starting with a long side. Tie the roast at 1 1/2 in to 2 inches intervals with kitchen string. Sprinkle with remaining seasonings and place on a rack in a shallow baking pan.
- Bake uncovered, at 425°F for 25-30 minutes or until a meat thermometer reads 160°F Transfer to serving platter, and allow to stand for 10 minutes before removing strings and slicing.
Nutrition Facts : Calories 269.3, Fat 14.3, SaturatedFat 7.1, Cholesterol 98.2, Sodium 405.3, Carbohydrate 1.8, Fiber 0.5, Sugar 0.3, Protein 32.1
SPINACH STUFFED PORK TENDERLOIN
Make and share this Spinach Stuffed Pork Tenderloin recipe from Food.com.
Provided by rmanuele
Categories Pork
Time 50m
Yield 4 248 calories, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut a lengthwise slit down the center of the tenderloin to within 1/2 inches of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 inches of the bottom; cover with plastic wrap.
- Flatten to 1/4 inches thickness. Remove plastic wrap; sprinkle with 1/4 tsp celery salt,1/4 tsp garlic powder and 1/4 tsp pepper. Layer with cheese, spinach and ham. Press down gently.
- Roll up jelly-roll style, starting with a long side. Tie the roast at 1 1/2 inches to 2 inches intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow roasting pan.
- Bake uncovered, at 425 for 30 minutes or meat thermometer reads 160. Transfer to a serving platter. Let stand 10 minute before slicing.
Nutrition Facts : Calories 239.9, Fat 11.5, SaturatedFat 6.1, Cholesterol 93.1, Sodium 316.4, Carbohydrate 1.6, Fiber 0.4, Sugar 0.2, Protein 31.1
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