TRICOLORE STUFFED PORK
Provided by Giada De Laurentiis
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Peel and slice the onion into 4 rounds. Place in a 13-by-9-inch baking pan and set aside.
- Using the tip of a sharp knife, score the pork fat in a diamond pattern, cutting about 1/4-inch deep. Unroll the loin so it is completely flat and sprinkle with 1/2 teaspoon salt. Lay the provolone slices over the pork, shingling slightly. Open the peppers so they lay flat and tear or cut them in half so you are left with 8 triangles. Lay the peppers flat on top of the cheese, fitting them together like a puzzle. Distribute the spinach evenly over the peppers. Beginning at one end, roll the pork back up into its original shape with the fat on top. Tie the loin in 4 places with butcher's twine and sprinkle all over with 3/4 teaspoon salt.
- Set the pork on the bed of onions and scatter the rosemary sprigs around. Pour the broth into the bottom of the pan and drizzle the pork with the olive oil. Roast golden brown on top, about 50 minutes.
- Baste the pork with the pan juices and reduce the oven temperature to 375 degrees F. Continue roasting until an instant-read thermometer inserted in the center of the loin registers 150 degrees F, about 40 minutes.
- Allow the pork to rest for 15 minutes before slicing. Strain the pan juices and serve alongside the pork.
STUFFED PORK TENDERLOIN
I went to see Paula Deen at the Chicago Theater back in November with my daughter. Everyone who attended recieved these great recipes. I made it for our Holiday Party with Friends. They all loved it!! Paula Deen is one of my Idols that I would love to meet in person. So here's to you Paula...Thanks for a great dinner!!!!
Provided by Lizzi
Categories One Dish Meal
Time 1h55m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, melt butter over medium hear. Add onion and garlic; cook 5 minutes, stirring frequently, or until tender. Stir in spinach; cook 3 minutes. Add bacon, Parmesan, salt, and pepper. Stirring until cheese is melted; set aside. Butterfly tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure on right side. Open tenderloin, and place between 2 sheets of heavy-duty plastic wrap; flatten t 1/2 inch thickness, using a meat mallet or rolling pin.
- Spread spinach mixture over tenderloin, leaving a 1/2 inch border. Roll-up tenderloin, jellyroll fashion, starting with long side. Tie tenderloin, at 2 inch intervals with heavy string. Preheat over to 475.
- Place tenderloin on a lightly greased rack in a shallow roasting pan. Bake 20 minutes. Reduce heat to 325; cover, and bake 30 - 40 minutes, or until a thermometer inserted in thickest portion registers 155. Let stand 10 minutes before slicing.
PROSCIUTTO-STUFFED PORK TENDERLOIN WITH MUSHROOM SAUCE
Categories Mushroom Pork Roast Rosemary Pork Tenderloin Winter Prosciutto Thyme Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Arrange tenderloins side by side on work surface with thick end of one next to thin end of other. Slightly overlap prosciutto strips crosswise down length of pork (prosciutto will hang over pork on both sides). Mix breadcrumbs, 1 teaspoon rosemary, and 1 teaspoon thyme in small bowl. Add 1 tablespoon oil; toss to blend. Sprinkle crumb mixture atop prosciutto on 1 pork tenderloin. Fold prosciutto over to cover stuffing and roll second tenderloin over prosciutto and stuffing on first. Using kitchen string, tie tenderloins and stuffing together in 4 or 5 places to make cylinder-shaped roast. Mix salt, pepper, 1 teaspoon rosemary, and 1 teaspoon thyme in small bowl. Rub herb mixture over outside of roast. Let stand 30 minutes.
- Preheat oven to 350°F. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over medium-high heat. Add roast and sauté until brown, turning with tongs, about 7 minutes. Place skillet with roast in oven. Roast pork until thermometer inserted into thickest part of pork registers 145°F, about 35 minutes. Transfer roast to platter; tent loosely with foil to keep warm (temperature will rise 5 to 10 degrees as pork stands).
- Place same skillet over medium heat. Add mushrooms and garlic; sauté until mushrooms begin to brown, about 6 minutes. Add wine and broth. Boil until sauce thickens enough to coat spoon, scraping up browned bits, about 12 minutes. Season with salt and pepper.
- Cut roast crosswise into 1/2-inch-thick slices; serve with mushroom sauce.
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
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.
STUFFED PORK TENDERLOIN - WITH SPINACH, PROSCIUTTO AND PROVOLONE
Stuffed pork tenderloin, so juicy and tender! This has a wonderful flavor, all blending together to make the perfect stuffed tenderloin. It will look like you have been working in the kitchen for hours, this has such a beautiful presentation. Serve with s'mashed garlic potatoes and a green salad.
Provided by Jb Tyler
Categories Pork
Time 1h35m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut the Tenderloin almost in half lengthwise and put between pieces of wax paper and pound out until it is larger and flatter. Season with Salt and Pepper then olive oil and minced garlic. Top with slices of prosciutto, overlap slightly if necesary. Top prosciutto with slices of provolone, and spinach then sun-dried tomatoes. Start at one long edge and roll up, tucking all the goodies inside, tie with cooking string. Brown in olive oil and put into oven - 350 degrees for about an hour and 15 minute.
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
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
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- While the tomatoes rehydrate, dice the onion. Then, drain the sun-dried, pat dry, and finely chop.
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- Squeeze any excess water from the chopped spinach. In a medium bowl, mix the spinach with the Parmesan cheese, minced garlic and 2 tablespoons of the extra-virgin olive oil. Season with salt and pepper.
- Preheat the oven to 400°. Set the pork loins on a work surface, opening them like a book, with the cut side up. Season the inside of the pork loins generously with salt and pepper. Cover the pork loins with a single layer of overlapping prosciutto slices; spoon the spinach filling into the center of the pork loins. Shape the filling into a thin log that runs along the center of each loin. Roll up the pork loins and tie them with kitchen twine at 1 1/2-inch intervals. Season the pork loins generously with salt and freshly ground pepper.
- Heat the remaining 1 tablespoon of extra-virgin olive oil in a very large ovenproof skillet until shimmering. Add the pork loins and cook over moderately high heat until they are browned all over, about 10 minutes. Transfer the pork loins to a large platter.
- Pour off any fat from the skillet and return it to high heat. Add half of the chicken stock and bring to a boil, scraping up any browned bits from the bottom of the pan. Return the pork loins to the skillet and roast them in the oven for 40 to 45 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 145°. Transfer the pork loins to a large cutting board, cover loosely with foil and let stand for 15 minutes.
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- 1) Preheat the oven to 425 degrees, line a baking sheet with some aluminum foil and set aside.
- 2) Take the whole head of garlic and cut it in half, drizzle a little oil over top of each half and wrap it tightly in some aluminum foil. Pop it in the oven and let it roast for about 45 minutes.
- 3) On a large plastic cutting board, butterfly the pork tenderloin. Cover with plastic wrap and pound it until it’s about ½ inch thick.
- 4) Lay the pieces of prosciutto to cover pretty much the whole thing, scatter over the spinach, season them lightly with salt and pepper, and sprinkle over the mozzarella and parmesan.
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