Pork tenderloin "stuffed" with spinach, lemon and rosemary
Pork tenderloin "stuffed" with spinach, lemon and rosemary

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, pork tenderloin "stuffed" with spinach, lemon and rosemary. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pork tenderloin "stuffed" with spinach, lemon and rosemary is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Pork tenderloin "stuffed" with spinach, lemon and rosemary is something which I’ve loved my whole life.

How To Make Stuffed Pork Tenderloin. BBQ Pork Tenderloin with Malcom Reed HowToBBQRight. The Best Spinach And Cheese Stuffed Pork Tenderloin Recipes on Yummly Pork tenderloin stuffed with prosciutto, mozzarella, baby spinach and sun dried tomatoes; a wonderful dish for the Holidays.

To get started with this particular recipe, we must first prepare a few ingredients. You can have pork tenderloin "stuffed" with spinach, lemon and rosemary using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Pork tenderloin "stuffed" with spinach, lemon and rosemary:
  1. Take 2 cloves garlic, minced
  2. Take 1 lemon, juice and zest
  3. Take 1 tsp rosemary, minced
  4. Make ready 1 loose cup baby spinach, chopped
  5. Prepare 2 pork tenderloins
  6. Make ready Aged balsamic vinegar

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! This year my contribution was a stuffed pork tenderloin. This is a great main course and its totally fancy and delicious but its not overly complicated Using a meat mallet, pound out each side until it's about ¼-inch thick.

Steps to make Pork tenderloin "stuffed" with spinach, lemon and rosemary:
  1. Preheat your oven to 425 F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 year my contribution was a stuffed pork tenderloin. This is a great main course and its totally fancy and delicious but its not overly complicated Using a meat mallet, pound out each side until it's about ¼-inch thick. Distribute the spinach and onion mixture over tenderloin and top with the cheese. Pork loin recipes, Pork loin roast recipes, Pork tenderloin recipes. Stuffed Pork Tenderloin with lemon mushroom stuffing and creamy mushroom sauce.

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