Steps to Prepare Favorite Pork tenderloin "stuffed" with spinach, lemon and rosemary

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, pork tenderloin "stuffed" with spinach, lemon and rosemary. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Pork tenderloin "stuffed" with spinach, lemon and rosemary is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Pork tenderloin "stuffed" with spinach, lemon and rosemary is something that I have loved my whole life. They’re nice and they look fantastic.

How To Make Stuffed Pork Tenderloin. BBQ Pork Tenderloin with Malcom Reed HowToBBQRight. Pork tenderloin is rolled around prosciutto slices with seasoned mushrooms and spinach for a flavorful main dish to impress your guests. I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin.

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

The ingredients needed to make Pork tenderloin "stuffed" with spinach, lemon and rosemary:

1. Prepare 2 cloves garlic, minced
2. Take 1 lemon, juice and zest
3. Prepare 1 tsp rosemary, minced
4. Make ready 1 loose cup baby spinach, chopped
5. Take 2 pork tenderloins
6. Prepare Aged balsamic vinegar

Distribute the spinach and onion mixture over tenderloin and top with the cheese. The Best Spinach And Cheese Stuffed Pork Tenderloin Recipes on Yummly This stuffed pork tenderloin is filled with spinach, cheese and sun dried tomatoes, then rolled up and roasted to perfection. An elegant meal that's actually quite simple to make!

Instructions 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 stuffed pork tenderloin is filled with spinach, cheese and sun dried tomatoes, then rolled up and roasted to perfection. An elegant meal that's actually quite simple to make! Pork tenderloin is perfect for an easy dinner, but when you butterfly it and stuff it with a delicious filling, it gets even better. Pork tenderloin stuffed with prosciutto, mozzarella, baby spinach and sun dried tomatoes; a wonderful dish for the Holidays. Pork tenderloin is perfect for the holidays, and it's just as lean as chicken breast.

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