SPINACH AND BASIL-STUFFED PORK TENDERLOIN
A fancy entrée for six, finished in an hour!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In 8-inch skillet, heat 1 tablespoon oil over medium-high heat. Add 1 minced clove of garlic; cook and stir 30 to 60 seconds or until garlic is tender. Remove from heat. Stir in remaining stuffing ingredients.
- Butterfly each pork tenderloin by making lengthwise cut 3/4 of the way through, being careful not to cut tenderloin into 2 pieces. Open each tenderloin and lay flat. If desired, sprinkle cut sides of each with salt and pepper.
- Spread stuffing evenly over cut side of 1 tenderloin. Place second tenderloin, cut side down, over stuffing (to ensure even cooking, place wide end of 1 tenderloin at narrow end of the other). Tie at intervals with cotton string.
- In small bowl, mix 1 tablespoon oil, 1 minced clove of garlic and the fennel seed. Brush tenderloin with oil mixture; place on rack in shallow roasting pan.
- Bake uncovered 35 to 45 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center of pork reads 160°F. Remove string before cutting into slices.
Nutrition Facts : Calories 210, Carbohydrate 2 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 0 g
BASIL, SPINACH & TOMATO PORK STRIPS
Make and share this Basil, Spinach & Tomato Pork Strips recipe from Food.com.
Provided by rucagrl
Categories Pork
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350.
- Cut the pork chops into strips. Sprinkle with basil, pepper, and salt. Top with veggies, and pats of butter or margarine.
- Cover with aluminum foil and bake for 40 minutes, or until pork is fully cooked.
Nutrition Facts : Calories 388.9, Fat 19.1, SaturatedFat 8.3, Cholesterol 139.2, Sodium 397.6, Carbohydrate 10.8, Fiber 3.4, Sugar 6.4, Protein 42.7
CRUNCHY PORK CHOPS WITH GARLICKY SPINACH AND TOMATO SALAD
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Trim the thick white fat off the pork chops, cutting carefully around the outside edge. Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until the meaty part of the chop is half as thick. You will need to beat around the bone, so turn them over once as you go.
- Beat the egg in a shallow wide bowl with the mustard, oregano, and salt and pepper. On a large plate or platter, combine the breadcrumbs with the Parmesan.
- Press each of the chops into the egg mixture, coating either side. Then dip the eggy chops into the bread crumbs, covering them evenly. Let them lie on a cooling rack to dry slightly while you heat the oil in a large frying pan. When a small cube of bread sizzles if dropped into the oil, then the oil is hot enough. Cook the chops until they are a deep golden color, about 5 to 7 minutes a side (depending on how thin you've managed to get them and how cold they were before going in the oil).
- Meanwhile, quarter the tomatoes and take out the seeds, then cut the shells into strips and dice them. You can take off the skins, too, if you prefer, by steeping the tomatoes first into a bowl of just boiled water for 3 to 5 minutes. Combine the diced tomato, minced or grated garlic, oil, and lemon juice in a bowl, and season well with salt and pepper.
- When the chops are ready, toss the spinach in the tomato mixture until well coated and divide the salad between 2 large plates, putting each chop alongside.
ONE POT TOMATO BASIL SPINACH PASTA
Make and share this One Pot Tomato Basil Spinach Pasta recipe from Food.com.
Provided by Carolyn M.
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place pasta, tomatoes, sun dried tomatoes, onion, garlic, and basil in a large stock pot.
- Pour in vegetable broth. Sprinkle the pepper flakes and oregano on top.
- Drizzle with olive oil.
- Add 1/2 teaspoon salt and some ground black pepper.
- Cover pot and bring to a boil. Reduce to a low simmer and cook for about 10 minutes (add the spinach 7 to 8 minutes into cooking), stirring every 2 minutes. Cook until almost all of the liquid has evaporated.
Nutrition Facts : Calories 445.1, Fat 8.8, SaturatedFat 1.3, Sodium 489.4, Carbohydrate 78.1, Fiber 7.1, Sugar 9.1, Protein 15.3
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DELICIOUS TOMATO AND PORK CASSEROLE | LOVEFOODIES
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- Add the flour, carrots, and mushrooms, and the remaining ingredients and simmer on the stovetop until the meat and carrots are tender.
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- Easy Garlic Ginger Glazed Sticky Pork. This garlic and ginger glazed sticky pork recipe is so succulent and easy to make, you can whip it up on a busy weeknight in no time!
- Sweet and Spicy Pork Tenderloin. Sweet and spicy pork tenderloin is a scrumptious way to dress up a weeknight meal. The pork is pan-fried to perfection and coated in a sweet and tangy sauce.
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