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 PARMESAN STUFFED PORK LOIN
Tender pork loin filled with spinach, ricotta garlic and herbs, ready in 30 minutes
Provided by Plating Pixels
Categories Entree
Time 30m
Number Of Ingredients 8
Steps:
- Cut loin filet in half vertically. Place one piece in sealed ziplock or wrap in plastic wrap. Use a mallet to flatten to about ½-inch thick. Repeat process for other piece, set aside.
- Cook spinach according to package directions. Drain excess liquid with a fine mesh strainer, pressing to remove as much liquid as possible. In a medium bowl, combine spinach, both cheeses, garlic and thyme.
- Evenly spread mixture over flattened pork loins, up to about ½-inch from edges. Tightly roll from one edge then wrap and tie with kitchen twine.
- Heat olive oil to medium-high heat in a large nonstick pan or skillet. Add pork loins and cook 5-8 minutes, until browned. Rotate and brown other side, about 5 minutes. Reduce heat to medium, cover and cook until internal temp reaches at least 145°F., about 10-15 minutes (rotating if needed). Remove from pan and let sit 10 minutes. Slice into 1-inch thick pieces and serve.
Nutrition Facts : Calories 152 kcal, Carbohydrate 4 g, Protein 16 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 97 mg, Fiber 1 g, ServingSize 1 serving
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
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.
PORK LOIN WITH SPINACH STUFFING
I can't say whether leftovers from this eye-catching roast are good, because we never have any! I've been making this flavorful main dish for years and have never been disappointed. -Lois Kinneberg, Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 10-12 servings.
Number Of Ingredients 15
Steps:
- Set aside 1/2 cup spinach for sauce. In a skillet, saute onion, garlic and remaining spinach in butter until tender. Remove from the heat; stir in bread crumbs and salt. , Separate roast into two pieces; spoon spinach mixture onto one piece of meat. Top with second piece; tie with kitchen string. Place in a shallow roasting pan. , Combine the orange juice, soy sauce and ketchup; pour half over roast. Bake, uncovered, at 350° for 1 hour. Baste with remaining orange juice mixture. Cover and bake 1 hour longer or until a thermometer reads 160°-170°. Let stand 10 minutes before slicing. , In a saucepan, combine the sour cream, horseradish, mustard, seasoned salt, dill and reserved spinach. Cook over medium heat just until heated through (do not boil). Serve warm with pork.
Nutrition Facts : Calories 254 calories, Fat 13g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 463mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.
LOW CARB SAUSAGE AND SPINACH STUFFED PORK ROAST
Make and share this Low Carb Sausage and Spinach Stuffed Pork Roast recipe from Food.com.
Provided by Mercy
Categories Spinach
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In large bowl, thoroughly combine soup mix, spinach, sausage, almonds, eggs, ricotta cheese, 1/2 teaspoon garlic, and pepper; set aside.
- Butterfly roast by placing the roast fat side down.
- Starting at thickest edge, slice horizontally through the meat, stopping one inch from the opposite edge so that the roast can open like a book.
- Lightly pound the opened roast and remove any fat thicker than 1/4 inch.
- Spread spinach mixture evenly over cut side of roast.
- Roll, starting at long end, jelly-roll style and tie securely with string.
- In roasting pan, place pork, seam side down. Rub roast with oil, then top with remaining garlic (sprinkle with Lawry's seasoning salt or Parmesan cheese if you like a crispy top).
- Roast for 1 1/2 to 2 hours or until a meat thermometer reaches 165°F for medium or 180°F for well done.
Nutrition Facts : Calories 1032.5, Fat 71.6, SaturatedFat 23.8, Cholesterol 376.8, Sodium 1552.7, Carbohydrate 14.2, Fiber 4.3, Sugar 2.5, Protein 81.7
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PARMESAN CRUSTED PORK LOIN STUFFED WITH SPINACH + HAVARTI
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Servings 2Total Time 458336 hrs 49 minsCategory DinnerCalories 882 per serving
- Preheat the oven to 400 degrees F. Butter a baking dish that’s at least the length of your pork loin.
- Butterfly cut your pork loin, by placing it flat on a cutting board and then press down on it with your hand. Use a knife to slice it down the middle, starting with the thickest part, and ending at the thinnest part. Your meat should open so that you can now stuff it with all the goodies.
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