Pork Tenderloin Stuffed With Spinach Recipes

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SPINACH-STUFFED PORK TENDERLOIN



Spinach-Stuffed Pork Tenderloin image

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

1 pork tenderloin (about 1 pound)
1/2 teaspoon celery salt, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon pepper, divided
4 slices provolone cheese
2 cups fresh spinach
2 thin slices deli ham (1/2 ounce each)

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.

PORK LOIN STUFFED WITH SPINACH



Pork Loin Stuffed with Spinach image

Pork loin stuffed with spinach, onion, garlic and bread crumbs, basted in a fabulous sweet sauce.

Provided by MMCGUINNESS

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 2h25m

Yield 5

Number Of Ingredients 10

½ (10 ounce) package frozen chopped spinach, thawed and drained
3 tablespoons margarine
½ cup diced onion
1 clove garlic
⅓ cup dry bread crumbs
3 pounds pork tenderloin
2 tablespoons ketchup
¼ cup orange juice
2 tablespoons teriyaki sauce
½ teaspoon ground cumin

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.
  • In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 356.9 calories, Carbohydrate 12.3 g, Cholesterol 117.7 mg, Fat 13.4 g, Fiber 1.5 g, Protein 45 g, SaturatedFat 3.4 g, Sodium 583.9 mg, Sugar 4.9 g

STUFFED PORK TENDERLOIN



Stuffed Pork Tenderloin image

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

1 tablespoon extra-virgin olive oil, or as needed
10 white mushrooms, minced
1 shallot, minced
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon dried sage
½ teaspoon ground black pepper
¼ teaspoon salt
¼ cup chopped fresh parsley
2 cups fresh spinach
1 teaspoon Dijon mustard
1 (2 pound) pork tenderloin, butterflied and pounded flat
4 slices prosciutto
2 tablespoons extra-virgin olive oil

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-STUFFED PORK TENDERLOIN



Spinach-Stuffed Pork Tenderloin image

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

1 (1 lb) pork tenderloin
1/2 teaspoon celery salt, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon pepper, divided
4 slices provolone cheese
2 cups fresh spinach
1 ounce deli ham (2 thin slices)

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

PORK LOIN WITH SPINACH STUFFING



Pork Loin with Spinach Stuffing image

I can't say whether leftovers from this eye-catching roast are good, because we never have any! I've been making this flavorful main dish for years and have never been disappointed. -Lois Kinneberg, Phoenix, Arizona

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 10-12 servings.

Number Of Ingredients 15

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped onion
1 garlic clove, minced
3 tablespoons butter
1 cup soft bread crumbs
1/2 teaspoon salt
1 boneless pork loin roast (3-1/2 pounds)
1/4 cup orange juice
2 tablespoons soy sauce
1 tablespoon ketchup
1 cup sour cream
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1/2 teaspoon seasoned salt
1/4 teaspoon dill weed

Steps:

  • Set aside 1/2 cup spinach for sauce. In a skillet, saute onion, garlic and remaining spinach in butter until tender. Remove from the heat; stir in bread crumbs and salt. , Separate roast into two pieces; spoon spinach mixture onto one piece of meat. Top with second piece; tie with kitchen string. Place in a shallow roasting pan. , Combine the orange juice, soy sauce and ketchup; pour half over roast. Bake, uncovered, at 350° for 1 hour. Baste with remaining orange juice mixture. Cover and bake 1 hour longer or until a thermometer reads 160°-170°. Let stand 10 minutes before slicing. , In a saucepan, combine the sour cream, horseradish, mustard, seasoned salt, dill and reserved spinach. Cook over medium heat just until heated through (do not boil). Serve warm with pork.

Nutrition Facts : Calories 254 calories, Fat 13g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 463mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.

SPINACH AND BASIL-STUFFED PORK TENDERLOIN



Spinach and Basil-Stuffed Pork Tenderloin image

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

1 tablespoon olive or vegetable oil
1 large clove garlic, minced
1 box (9 oz) frozen spinach, thawed, well drained
1/3 cup chopped fresh or 4 1/2 teaspoons dried basil leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg
2 pork tenderloins (1 1/2 lb)
1 tablespoon olive or vegetable oil
1 large clove garlic, minced
1 teaspoon fennel seed, crushed

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 AND HERB STUFFED PORK



Spinach and Herb Stuffed Pork image

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

1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 package (3 oz) cream cheese, softened
4 medium green onions, chopped (1/4 cup)
1/4 cup chopped fresh basil leaves
2 to 3 cloves garlic, finely chopped
1 1/2 teaspoons chopped fresh tarragon leaves
1/4 teaspoon ground red pepper (cayenne)
1 boneless pork loin roast (3 to 4 lb), trimmed of fat
1/4 teaspoon salt
1/8 teaspoon pepper

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

STUFFED PORK TENDERLOIN - WITH SPINACH, PROSCIUTTO AND PROVOLONE



Stuffed Pork Tenderloin - With Spinach, Prosciutto and Provolone image

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 have been working in the kitchen for hours, this has such a beautiful presentation. Serve with s'mashed garlic potatoes and a green salad.

Provided by Jb Tyler

Categories     Pork

Time 1h35m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 10

1 pork tenderloin, about 10 oz
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon olive oil
1 garlic clove, minced
4 slices prosciutto
4 slices provolone cheese
1/2 cup spinach, chopped
2 tablespoons sun-dried tomatoes, chopped
1 teaspoon olive oil

Steps:

  • Cut the Tenderloin almost in half lengthwise and put between pieces of wax paper and pound out until it is larger and flatter. Season with Salt and Pepper then olive oil and minced garlic. Top with slices of prosciutto, overlap slightly if necesary. 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. Brown in olive oil and put into oven - 350 degrees for about an hour and 15 minute.

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From cookswithcocktails.com


PORK TENDERLOIN STUFFED WITH SPINACH - DELICIOUS DECISIONS
Cooking spray; 1/2 cup dry-packed sun-dried tomatoes; 4 cups loosely packed baby spinach; 1/8 tsp. pepper (divided use) 2 Tbsp. pine nuts (dry-roasted) 1 lb. pork tenderloin, butterflied and flattened to 1-inch thickness, all visible fat discarded 1 Tbsp. rosemary and 1 tablespoon chopped fresh rosemary 1/4 tsp. salt
From goredforwomen.org


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