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
SPINACH-STUFFED PORK TENDERLOIN
Here's my favorite roast recipe, complete with an easy lesson on how to butterfly and stuff the meat with mouthwatering filling. Just follow the directions and refer to the how-to-photos.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently., Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan., Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 248 calories, Fat 12g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 588mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein.
SPINACH-STUFFED PORK TENDERLOIN
Make and share this Spinach-Stuffed Pork Tenderloin recipe from Food.com.
Provided by CulinaryExplorer
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut a lengthwise slit down center of tenderloin to within 1/2 inches of bottom. Open tenderloin so lays flat, then on each half make another lengthwise slit down the center to within 1/2 inches of bottom. Cover with plastic wrap.
- Flatten to 1/4 inch thickness, remove wrap, sprinkle with 1/4 teaspoons each celery salt, garlic powder and pepper, then layer with cheese, spinach and ham. Press down gently.
- Roll up jelly-roll style, starting with a long side. Tie the roast at 1 1/2 in to 2 inches intervals with kitchen string. Sprinkle with remaining seasonings and place on a rack in a shallow baking pan.
- Bake uncovered, at 425°F for 25-30 minutes or until a meat thermometer reads 160°F Transfer to serving platter, and allow to stand for 10 minutes before removing strings and slicing.
Nutrition Facts : Calories 269.3, Fat 14.3, SaturatedFat 7.1, Cholesterol 98.2, Sodium 405.3, Carbohydrate 1.8, Fiber 0.5, Sugar 0.3, Protein 32.1
SPINACH AND MINT-BASIL PESTO-STUFFED PORK LOIN
Provided by Robert Irvine : Food Network
Time 1h
Yield 5 to 6 servings
Number Of Ingredients 12
Steps:
- For the pesto: In a food processor fitted with a steel blade, pulse the basil and mint 3 to 4 times or until chopped, then add the pine nuts and salt and pulse an additional 2 to 3 times. Add the garlic and cheese, pulse 2 times. With the food processor running, slowly add the oil to blend, this should take 1 minute. Don't over-pulse or puree; this will result in a brown liquid sauce, not a bright herb pesto.
- For the pork: To butterfly the pork, place each loin on a cutting board and slice lengthwise through the center, about 3 inches deep, but not cutting all the way through, until it opens to form a 10 by 10-inch square.
- Preheat the oven to 350 degrees F.
- Season the inside of both loins with salt and pepper and evenly spread the pesto, leaving a 2-inch border on all sides. Sprinkle with feta and top with spinach. Roll tightly lengthwise. With butchers twine, tie several knots around the stuffed loins, 4 to 5 times, to ensure even cooking.
- Heat the oil in a heavy bottomed saute pan over high heat, season the outside of the loins with salt and pepper, and sear on all sides, 2 to 3 minutes per side. Remove from the pan and place the loins on a baking sheet lined with aluminum foil and bake for 20 to 25 minutes, or until the internal temperature reaches 165 degrees F. Allow to rest for 5 to 10 minutes before slicing and serving.
STUFFED PORK
Steps:
- Preheat a grill on low heat.
- Butterfly tenderloin, rub with olive oil, and spread with garlic pesto. Add the spinach, basil and cheeses. Season with salt and pepper, to taste. Wrap bacon around tenderloin and secure with wood skewers presoaked in water.
- Grill for 35 to 40 minutes on low heat. Let rest for 5 to 10 minutes.
- Top with more cheese and serve immediately.
BACON-WRAPPED PESTO PORK TENDERLOIN
I love to serve this family-favorite tenderloin-maybe because of the compliments that come with it! When the weather warms up, we grill it instead. -Megan Riofski, Frankfort, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Arrange bacon strips lengthwise in a foil-lined 15x10x1-in. pan, overlapping slightly., Cut tenderloin lengthwise through the center to within 1/2 in. of bottom. Open tenderloin flat; pound with a meat mallet to 1/2-in. thickness. Place tenderloin on center of bacon, perpendicular to strips., Sprinkle pepper over pork. Spread with pesto; layer with cheese and spinach. Close tenderloin; wrap with bacon, overlapping ends. Tie with kitchen string at 3-in. intervals. Secure ends with toothpicks., In a 12-in. skillet, brown roast on all sides, about 8 minutes. Return to baking pan; roast in oven until a thermometer inserted in pork reads 145°, 17-20 minutes. Remove string and toothpicks; let stand 5 minutes before slicing.
Nutrition Facts : Calories 402 calories, Fat 25g fat (9g saturated fat), Cholesterol 104mg cholesterol, Sodium 864mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.
HERB-STUFFED PORK TENDERLOIN
Simply the best stuffed tenderloin I've ever made. The blend of herbs is just mouth watering. If you have a tenderloin on hand, give this one a try. I promise you will not be disappointed.
Provided by Chippie1
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Trim any fat from meat.
- Using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side.
- Spread the meat flat.
- Place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8-inch rectangle.
- (If necessary, use a portion of a second tenderloin to make 18 ounces. Overlap and pound the pieces to make a single rectangle.) Fold in the narrow ends as necessary to make an even rectangle.
- Spread mustard evenly over tenderloin.
- Stir together spinach, herbs, bread crumbs, and egg white in a medium bowl.
- Spoon evenly over pork.
- Roll tenderloin up jelly-roll style, beginning at narrow end.
- Tie meat with string, first at center, then at 1-inch intervals.
- Place meat on rack in a shallow roasting pan.
- Brush oil over meat.
- Sprinkle with pepper.
- Roast, uncovered, in a 375 degree F oven for 50 to 60 minutes or until meat is tender and slightly pink (160 degrees F) and juices run clear.
- Transfer to a warm platter.
- Remove strings; keep warm while preparing sauce.
- To serve, cut tenderloin into 12 slices.
- Spoon Mustard Sauce over each serving.
- Sprinkle with chives if desired.
- Mustard Sauce: In small saucepan combine sour cream, mayonnaise, Dijon style mustard, and honey.
- Cook over low heat for 2 to 3 minutes or just until heated through.
- Do not boil.
- Serve immediately with pork slices.
Nutrition Facts : Calories 162.4, Fat 7.3, SaturatedFat 2.7, Cholesterol 62, Sodium 135.5, Carbohydrate 4.2, Fiber 0.3, Sugar 1.7, Protein 19.2
STUFFED PORK TENDERLOIN
I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.
Provided by ciaofraz
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 5
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
- Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
- Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
- Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g
SPINACH AND HERB STUFFED PORK
Pork loin roast stuffed with spinach,and fresh herbs, roasted to perfection - a wonderful dinner recipe for Thanksgiving.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray rack in roasting pan with cooking spray.
- In small bowl, stir together spinach, cream cheese, onions, basil, garlic, tarragon and red pepper.
- Cut pork lengthwise, cutting to but not through other side. Open cut piece; pound to 1/2-inch thickness. Sprinkle pork with salt and pepper. Spoon spinach mixture evenly over pork. Beginning with long side, roll up; tie securely with heavy kitchen string at 2-inch intervals. Place pork on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not rest in stuffing.
- Bake uncovered 1 hour. Increase oven temperature to 375°F. Bake 10 to 25 minutes longer or until browned and thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes. Remove string before slicing.
Nutrition Facts : Calories 350, Carbohydrate 2 g, Fat 1/2, Fiber 0 g, Protein 45 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg
PESTO AND CHEESE STUFFED PORK TENDERLOIN
Pork tenderloin is rolled around a pesto, Cheddar cheese, and cream cheese filling. It is browned then baked for a flavorful main dish. Cream sauce is added before serving. Delicious.
Provided by Kim Schoonveld Waters
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 2h10m
Yield 3
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Mix cream cheese, Cheddar cheese, bacon, green onions, pesto sauce, garlic, and parsley together in a bowl. Lay pork tenderloin on a flat work surface and spread cheese mixture on one side of the meat. Roll tenderloin around the filling like a jellyroll. Season meat with salt and black pepper.
- Melt butter in a large skillet over medium-high heat. Place rolled pork tenderloin in hot butter and cook, turning, until browned on all sides, 7 to 10 minutes. Transfer tenderloin to the prepared baking dish, reserving drippings in skillet.
- Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Place the skillet with reserved drippings over medium-high heat. Pour in white wine and bouillon, bring to a simmer, reduce heat to low, and add cream; stir until sauce thickens slightly, about 5 minutes. Pour sauce over tenderloin.
Nutrition Facts : Calories 635.7 calories, Carbohydrate 4.7 g, Cholesterol 205.3 mg, Fat 52.1 g, Fiber 0.7 g, Protein 30.5 g, SaturatedFat 30 g, Sodium 646.5 mg, Sugar 0.8 g
PEACH AND BASIL-STUFFED PORK TENDERLOIN
Make and share this Peach and Basil-Stuffed Pork Tenderloin recipe from Food.com.
Provided by KathyP53
Categories Pork
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, stir together peaches, butter, basil, 1/2 teaspoons salt, and 1/2 teaspoons pepper.
- Butterfly pork tenderloin, cutting to but not through pork. Open pork, and place between 2 sheets of heavy duty plastic wrap; pound pork to 1/4" thickness. Spoon peach mixture down center of each tenderloin. Fold over to enclose filling, and wrap pork in prosciutto. Sprinkle with remaining 1/2 teaspoons salt and 1/2 teaspoons pepper.
- Preheat oven to 400 degrees.
- In a large oven-safe skillet, heat olive oil over medium high heat. Add pork, and cook for 3 minutes per side or until prosciutto begins to brown. Place skillet in oven, and bake for 20 minutes or until a meat thermometer inserted in thickest portion registers 145 degrees. Remove pork from skillet, and let stand for 10 minutes before serving.
- Add broth to skillet, and cook over medium-high heat, scraping browned bits from bottom of skillet with a wooden spoon. Cook until broth is reduced to 1 cup; whisk in basil and mustard. Serve sauce over pork.
Nutrition Facts : Calories 291.3, Fat 12.6, SaturatedFat 5.1, Cholesterol 122.1, Sodium 625.3, Carbohydrate 5.9, Fiber 1, Sugar 4.9, Protein 37.1
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