Spinach Stuffed Pork Tenderloin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz. pork tenderloin - trimmed, butterflied, and pounded to 1/4 inch4 cup fresh spinach, slightly packed1 clove garlic, minced1/2 cup onions, chopped fine3 slices provolone cheese1/2 tsp. salt - divided1/2 tsp. black pepper - divided1 tsp olive oilnonstick cooking spray
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.
Nutritional Info 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
Member Reviews
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DSBURNETT1
This was a great recipe. It turned out really nice. The pork actually stayed tender which is hard to accomplish. I used goat's cheese instead of provolone and it added a lot of flavour. I think it would work great stuffed in a chicken breast too. Yummy! Definitely a family favourite. - 11/23/09
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BARBARAMISTRO
The taste was really good but I didn't appreciate that they said the prep and cooking time was so short. If I had a sSioux chef to cut the onions and garlic and do all the side work maybe the prep would only take 10 minutes but it was really 30 minutes. And the cooking time was more like 40 min. - 4/8/15