Spinach Stuffed Pork Tenderloin
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 328.9
- Total Fat: 16.3 g
- Cholesterol: 104.3 mg
- Sodium: 563.9 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 1.1 g
- Protein: 39.9 g
View full nutritional breakdown of Spinach Stuffed Pork Tenderloin calories by ingredient
Introduction
This dish looks fancy but cooks quickly! This dish looks fancy but cooks quickly!Number of Servings: 4
Ingredients
-
16 oz. pork tenderloin - trimmed, butterflied, and pounded to 1/4 inch
4 cup fresh spinach, slightly packed
1 clove garlic, minced
1/2 cup onions, chopped fine
3 slices provolone cheese
1/2 tsp. salt - divided
1/2 tsp. black pepper - divided
1 tsp olive oil
nonstick cooking spray
Directions
Preheat oven to 425 degrees.
Use a large saute pan. Spray with non-stick spray. Add 1 tsp olive oil, Add garlic and onions, saute until softened and then add spinach and saute until totally wilted. Removed from pan and drain if there is a lot of moisture
Lay out pork tenderloin, sprinkle with 1/2 of the salt and 1/2 of the pepper. Spread spinach mixture over tenderloin. Lay out cheese on spinach.
Roll up, starting a long side. Tie with kitchen string every 3 inches starting near each end. Sprinkle remaining 1/2 tsp of salt and pepper on roast.
Place in shallow roasting pan sprayed with non stick spray.
Place in oven and roast at 425 degrees for 25-30 minutes or until meat thermometer reads 160 degrees.
Remove from oven. Cover with aluminum foil and
let rest for 5-7 minutes.
Cut and serve.
Use a large saute pan. Spray with non-stick spray. Add 1 tsp olive oil, Add garlic and onions, saute until softened and then add spinach and saute until totally wilted. Removed from pan and drain if there is a lot of moisture
Lay out pork tenderloin, sprinkle with 1/2 of the salt and 1/2 of the pepper. Spread spinach mixture over tenderloin. Lay out cheese on spinach.
Roll up, starting a long side. Tie with kitchen string every 3 inches starting near each end. Sprinkle remaining 1/2 tsp of salt and pepper on roast.
Place in shallow roasting pan sprayed with non stick spray.
Place in oven and roast at 425 degrees for 25-30 minutes or until meat thermometer reads 160 degrees.
Remove from oven. Cover with aluminum foil and
let rest for 5-7 minutes.
Cut and serve.
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