Pork Essentials Spinach Feta Stuffed Loin Chops Food

PORK ESSENTIALS: SPINACH-FETA STUFFED LOIN CHOPS

Steps:

• PREP/PREPARE
• THE STUFFING
• Gather your Ingredients (mise en place).
• Add the butter and oil to a skillet over medium heat.
• When the foaming subsides, add the spinach, and garlic.
• Chef's Note: Add a bit of salt and pepper, to taste.
• Stir for 2 minutes, and then add the feta.
• Stir until most of the moisture is removed, about 2 - 3 minutes, and reserve.
• THE CHOPS
• Place a rack in the middle position, and preheat the oven to 300f (150c).
• Use a sharp knife, to cut a pouch into the chops.
• Chef's Note: Be careful not to cut through the chops.
• Stuff the chops with the spinach.
• Chef's Note: You will have more spinach than you need, but that is okay, just serve it on the side with the chops.
• Brush the stuffed chops with the brown mustard.
• Dust the chops with the Italian breadcrumbs.
• Add the butter and oil to an ovenproof skillet over medium heat. When the foaming subsides, add the chops.
• Cook on both sides until lightly browned, about 2 - 3 minutes per side.
• Add the skillet to the preheated oven, and bake until fully cooked, about 15 - 18 minutes.
• PLATE/PRESENT
• Serve while still nice and warm with your favorite sides. Enjoy.
• Keep the faith, and keep cooking.

SPINACH AND FETA STUFFED PORK TENDERLOIN

Steps:

• 1. Cook and drain spinach. Mix cooked spinach together with cheese, garlic, worcestershire sauce, salt and pepper. Mix all ingredients together and set aside.
• 2. Filet tenderloin and spread spinach mixture in the tenderloin.
• 3. Roll up tenderloin to enclose filling; wrap bacon around tenderloin.
• 4. Place in roasting pan and bake at 450 for 15 minutes. Reduce heat to 400 and bake until meat thermometer registers 160.

MEDITERRANEAN STUFFED PORK TENDERLOIN

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.

PESTO STUFFED PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with pesto filling and secure with toothpicks.
• Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.
• Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.