Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, pork tenderloin "stuffed" with spinach, lemon and rosemary. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Pork tenderloin is rolled around prosciutto slices with seasoned mushrooms and spinach for a flavorful main dish to impress your guests. Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Stuffed Pork Tenderloin With Spinach, Cranberries And Gorgonzolawhisked away kitchen.
Pork tenderloin "stuffed" with spinach, lemon and rosemary is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Pork tenderloin "stuffed" with spinach, lemon and rosemary is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook pork tenderloin "stuffed" with spinach, lemon and rosemary using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Pork tenderloin "stuffed" with spinach, lemon and rosemary:
- Take 2 cloves garlic, minced
- Prepare 1 lemon, juice and zest
- Prepare 1 tsp rosemary, minced
- Make ready 1 loose cup baby spinach, chopped
- Prepare 2 pork tenderloins
- Prepare Aged balsamic vinegar
I love how the colors of the spinach and sundried tomatoes look so festive when you cut it open. Pork loin recipes, Pork loin roast recipes, Pork tenderloin recipes. How to Make Spinach and Feta Stuffed Pork Tenderloin. Filet tenderloin and spread spinach mixture in the tenderloin.
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.
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 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. Crush the fennel seed in a mortar and pestle or place it in a plastic bag and crush with a rolling pin.
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