SHAKER HERB-MARINATED, SPINACH-STUFFED WHOLE BEEF TENDERLOIN
Provided by Food Network
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 32
Steps:
- Trim and remove all silver skin and fat from the beef. Rub meat with the olive oil and then splash with sherry. Continuing to rub beef, then sprinkle the steak seasoning all over the meat. Cover beef on all sides with the fresh herbs, rubbing to coat.
- Place meat in a shallow pan and allow to rest for 30 minutes. Turn and pat beef with the marinade that has collected in the pan. Allow to rest for an additional 30 minutes.
- Heat the grill to 500 degrees F.
- With an 8-inch knife, carefully pierce the meat in the center of 1 end. Cut a hole through that side as far into the fillet as the knife will allow. Turn to the other end and repeat this process, until the hole extends all the way through the fillet. Open the hole like a tunnel, being careful not to break through to the outside of the fillet. Using only small amounts at a time, stuff the cooled Spinach Stuffing into the opening from 1 end to the other.
- Reduce grill temperature to 400 degrees F.
- Place the stuffed beef tenderloin on the grill and, turning every 5 to 7 minutes to avoid burning the herbs, cook to an internal temperature of 110 to 120 degrees F. Cooking time for a medium-rare tenderloin is approximately 20 minutes.
- Once the tenderloin is cooked to your liking and removed from the grill, allow to rest for 10 minutes. Slice into 1/2 to 1-inch medallions. If desired, serve on a bed of roasted marinated red and yellow peppers with a green salad of your choice tossed in Maple Balsamic Vinaigrette.
- Spinach Stuffing:
- Heat oil in a saute pan over high heat. Add frozen spinach, garlic, and red pepper flakes, and saute over high heat until the spinach has lost its moisture and is heated through, approximately 3 to 5 minutes. Add sherry and cook for 2 minutes. Add bread crumbs and Romano cheese. Cook for 1 to 2 minutes, until the ingredients combine into a soft-textured stuffing. If the stuffing seems too dry, add some additional sherry. If the stuffing seems too wet, add more bread crumbs.
- Remove from heat and add salt and pepper, to taste. Add all fresh herbs and mix gently. Allow to cool before stuffing into tenderloin.
- Mix the mustard with the vinegars. Add the oil and combine well. Add all the dry seasonings and mix together. Add the maple syrup and stir until combined.
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 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
People also searched
More about "spinach n basil stuffed tenderloins recipes"
BEST SPINACH N BASIL STUFFED TENDERLOINS RECIPES
From recipert.com
CREAM CHEESE STUFFED PORK TENDERLOIN | CHEFSTEMP
From chefstemp.com
STUFFED PORK TENDERLOIN 101 - THE CHOPPING BLOCK
From thechoppingblock.com
STUFFED PORK TENDERLOIN RECIPE (WITH SPINACH AND CHEESE) - KITCHN
From thekitchn.com
SUN-DRIED TOMATO STUFFED PORK TENDERLOIN - MYGOURMETCONNECTION
From mygourmetconnection.com
GOAT CHEESE, SPINACH AND MUSHROOM STUFFED PORK …
From cafechristinarossetti.com
STUFFED PORK TENDERLOIN - BASIL AND BUBBLY
From basilandbubbly.com
PORK TENDERLOIN STUFFED WITH SPINACH, ROASTED BELL PEPPER, …
From fortheloveofcooking.net
PORK TENDERLOIN, SPINACH AND FETA STUFFED RECIPE - SMITHFIELD …
From smithfieldculinary.com
SPINACH AND MOZZARELLA STUFFED PORK TENDERLOIN - SKINNYTASTE
From skinnytaste.com
STUFFED PORK TENDERLOIN {EASY AND IMPRESSIVE!} – WELLPLATED.COM
From wellplated.com
MEDITERRANEAN STUFFED PORK TENDERLOIN (RECIPE + TIPS)
From neighborfoodblog.com
SPINACH AND CHEESE STUFFED BACON WRAPPED PORK TENDERLOIN
From kitchentrials.com
SPINACH 'N' BASIL-STUFFED TENDERLOINS RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
STUFFED PORK TENDERLOIN - DINNER AT THE ZOO
From dinneratthezoo.com
SPINACH AND BASIL STUFFED SHELLS - AMBERS KITCHEN COOKS
From amberskitchencooks.com
MOZZARELLA AND SPINACH STUFFED PORK TENDERLOIN FEATURING HATFIELD ...
From livingthegourmet.com
PORK TENDERLOIN STUFFED WITH BRIE, SPINACH, CRANBERRIES, AND
From metro.ca
SPINACH AND SUN DRIED TOMATO PESTO STUFFED PORK TENDERLOIN
From cookingwithwineblog.com
SPINACH, PESTO, & FETA-STUFFED PORK TENDERLOIN & CHUNKY …
From myrecipes.com
You'll also love