Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, pork tenderloin "stuffed" with spinach, lemon and rosemary. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Pork tenderloin "stuffed" with spinach, lemon and rosemary is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Pork tenderloin "stuffed" with spinach, lemon and rosemary is something which I have loved my whole life.
Stuffed Pork TenderloinRecipes, Food and Cooking. pork tenderloin, garlic cloves, spinach leaves Stuffed Pork TenderloinRecipe Rebuild. cracked black pepper, unsalted butter, fresh rosemary Sausage, Mascarpone Cheese & Spinach-Stuffed Pork Tenderloin with Red Wine Reduction. Juicy, tender Stuffed Pork Tenderloin is filled with a Mediterranean spinach and feta cheese blend and then covered in a tangy balsamic and rosemary sauce. Any home cook can make this gorgeous pork tenderloin recipe with restaurant-worthy results!
To get started with this particular recipe, we must prepare a few components. You can have pork tenderloin "stuffed" with spinach, lemon and rosemary using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Pork tenderloin "stuffed" with spinach, lemon and rosemary:
- Take 2 cloves garlic, minced
- Get 1 lemon, juice and zest
- Make ready 1 tsp rosemary, minced
- Get 1 loose cup baby spinach, chopped
- Get 2 pork tenderloins
- Make ready Aged balsamic vinegar
Top with spinach mixture and spread in an even layer. Pork tenderloin stuffed with prosciutto, mozzarella, baby spinach and sun dried tomatoes; a wonderful dish for the Holidays. Pork tenderloin is perfect for the holidays, and it's just as lean as chicken breast. I love how the colors of the spinach and sundried tomatoes look so festive when you.
Instructions to make Pork tenderloin "stuffed" with spinach, lemon and rosemary:
- Preheat your oven to 425 F.
- Put the minced garlic on a cutting board and sprinkle some course sea salt onto it. Using the flat of your knife, crush the garlic into a paste. Scrape the paste into a bowl and add the lemon zest, rosemary and spinach. Add a splash of extra virgin olive oil and mix to combine.
- Lay the tenderloins onto a foil-lined baking tray so that the skinny end of one is against the fat end of the other. Make sure the loins are touching. Spoon the stuffing where the two loins meet. Carefully truss the loins together (I found 6 evenly spaced trusses worked pretty well). If any filling spills out, just push it back into the seam.
- Rub the loins with a little olive oil, then season with salt and freshly cracked black pepper. Put the tray into the oven and bake for 35 minutes, or until a thermometer inserted into the thickest parts of the loins reads 135 F to 140 F.
- Pull the tray from the oven and squeeze the juice from half a lemon onto it. Put it back in the oven for 1 to 2 minutes at a high broil, to brown the surface.
- Pull the tray from the oven. Baste the meat with any tray juices, then let it rest for 5 minutes before carving into thick slices. Serve with a drizzle of the best quality balsamic vinegar you can afford.
This stuffed pork tenderloin is filled with spinach, cheese and sun dried tomatoes, then rolled up and roasted to perfection. An elegant meal that's actually quite simple to make! Pork tenderloin is perfect for an easy dinner, but when you butterfly it and stuff it with a delicious filling, it gets even better. Crush the fennel seed in a mortar and pestle or place it in a plastic bag and crush with a rolling pin. Stuffed Pork Tenderloin with lemon mushroom stuffing and creamy mushroom sauce.
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