Pork And Spinach Stuffed Tomatoes 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

PORK AND SPINACH STUFFED TOMATOES



Pork and Spinach Stuffed Tomatoes image

A hardy, very easy to make dish that family and friends can enjoy together. It is an Asian cuisine inspired dish and includes many healthy alternatives in ingredient choice.

Provided by Keveronii and Cheese

Categories     One Dish Meal

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 11

8 heirloom tomatoes
12 ounces pork, ground
3 garlic cloves, crushed
10 ounces fresh spinach
1 cup frozen corn
1/2 onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup hoisin sauce
1/2 tablespoon sriracha sauce
4 tablespoons oil

Steps:

  • Preheat oven to 350 degrees.
  • Preheat oven-top on medium-high heat.
  • Wash and take out pulp of the tomatoes, leaving them whole and hollow, set aside.
  • Add oil to large pot, sweat the onions and garlic till light golden brown.
  • Add the ground pork until brown, season with salt, pepper, hoisin and sriracha sauce.
  • Add the corn and spinach, mix well.
  • Stuff tomatoes.
  • Bake in the oven for about 10-15 minutes or until the tomato begins to brown at the top edges.
  • Serve warm.

Nutrition Facts : Calories 234.2, Fat 11.8, SaturatedFat 2.4, Cholesterol 36.2, Sodium 460.7, Carbohydrate 18.9, Fiber 2.7, Sugar 5.3, Protein 14.9

PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH



Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon olive oil, plus 1 tablespoon
2 cloves garlic, minced
6 sun-dried tomatoes, diced
1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 teaspoon dried thyme
1/4 cup (2 ounces) goat cheese
1/3 cup reduced-fat cream cheese
4 (4-ounce) center-cut pork chops
1 1/2 cups chicken broth
1/2 lemon, zested
2 tablespoons lemon juice
2 teaspoons Dijon mustard

Steps:

  • Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
  • Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
  • In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
  • Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

LEEANNE'S SPINACH STUFFED PORK CHOPS



Leeanne's Spinach Stuffed Pork Chops image

Make and share this Leeanne's Spinach Stuffed Pork Chops recipe from Food.com.

Provided by BeachGirl

Categories     Spinach

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

4 (5 ounce) thick boneless pork chops
10 ounces frozen spinach, defrosted and well-drained
4 ounces feta cheese (or swiss cheese)
3 tablespoons hellman mayonnaise
1 medium onion, finely minced
1 garlic clove, minced
1/2 teaspoon season salt
1/4 teaspoon italian seasoning
2/3 cup sliced mushrooms
2 tablespoons sugar
1 cup beer
2 tablespoons Dale's Steak Seasoning

Steps:

  • Preheat oven to 425 degrees.
  • Spray pan with non-stick cooking spray and saute garlic and onions.
  • FILLING: Squeeze spinach to remove as much moisture as possible.
  • In a small bowl, combine the spinach, cheese, mayonnaise, onion, garlic, seasoned salt and Italian seasonings.
  • Trim chops of visible fat.
  • Cut a slit about 3/4 of the way horizontally through the pork chops to form a pocket.
  • Fill each chop with 1/4 of the filling.
  • Press down on all sides of chops to enclose filling, although some may still show.
  • BAKING WITH SAUCE: Place stuffed pork chops in bottom of baking dish.
  • Place mushrooms in pan around the pork chops.
  • Mix the liquid sauce ingredients together and pour over the chops and mushrooms.
  • Cover and bake 20 minutes.
  • Reduce heat to 375 degrees.
  • Uncover and bake an additional 20 minutes or until piping hot.

SPINACH-STUFFED TOMATOES



Spinach-Stuffed Tomatoes image

I refused to try spinach for many years. Then one day I found this interesting recipe and decided to give it a whirl. It convinced my taste buds that spinach can be delicious!-Wendy Furie, Frederick, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 8

6 medium tomatoes
4 tablespoons butter, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup dry bread crumbs
1 teaspoon Italian seasoning
1/2 cup shredded mozzarella cheese
1/8 teaspoon garlic salt
1/8 teaspoon pepper

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. thick shell. Invert tomatoes onto paper towels to drain., Meanwhile, melt 2 tablespoons of butter in a skillet. Add spinach; cook and stir 7 minutes. In a bowl, combine bread crumbs and Italian seasoning. Set aside 1/4 cup for topping. Add spinach and cheese to remaining crumb mixture. Sprinkle tomato shells with garlic salt and pepper; stuff with spinach mixture. Place in a greased 13-in. x 9-in. baking dish. Melt remaining butter; toss with reserved crumbs. Sprinkle over tomatoes. Bake, uncovered, at 375° for 20-25 minutes or until crumbs are lightly browned.

Nutrition Facts :

PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH



Pork Chops Stuffed With Sun-Dried Tomatoes and Spinach image

Recipe courtesy Giada De Laurentiis This is a fantastically unique stuffed pork chop recipe. Presents beautifully and a wonderful dish to serve guests. Paired with Steamed, butter and parsley new potatoes and roasted green beans, your company will think you are an accomplished chef!

Provided by Meekocu2

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil, plus
1 tablespoon olive oil
2 garlic cloves, minced
6 sun-dried tomatoes, diced
1 (10 ounce) bag frozen spinach, thawed and excess water squeezed out
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon fresh ground black pepper, plus more for seasoning
1/4 teaspoon dried thyme
1/4 cup goat cheese
1/3 cup reduced-fat cream cheese
4 (4 ounce) center-cut pork chops
1 1/2 cups chicken broth
1/2 lemon, zested
2 tablespoons lemon juice
2 teaspoons Dijon mustard

Steps:

  • Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute.
  • Add the sun-dried tomatoes, spinach, salt, pepper, and thyme.
  • Cook until combined, about 2 more minutes.
  • Transfer the mixture to a medium bowl.
  • Add the goat cheese and the cream cheese.
  • Stir to combine and set aside.
  • Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing.
  • Season the outside of the pork with salt and pepper.
  • In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
  • Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat.
  • When the pan is hot add the pork.
  • Cook until golden and cooked through, about 4 minutes per side.
  • Transfer the pork to a side dish and tent with foil to keep warm.
  • Add thechicken broth mixture to the skillet over medium-high heat.
  • Scrape up the brown bits from the bottom of the pan as the chicken broth simmers.
  • Reduce the broth by half to make a light sauce, about 8 minutes.
  • Spoon some sauce over the pork before serving.

Nutrition Facts : Calories 509.7, Fat 31.2, SaturatedFat 8.9, Cholesterol 102.6, Sodium 2281.8, Carbohydrate 15.5, Fiber 7.1, Sugar 4.5, Protein 44.4

SPINACH STUFFED PORK CHOPS WITH BALSAMIC TOMATO CHUTNEY



SPINACH STUFFED PORK CHOPS WITH BALSAMIC TOMATO CHUTNEY image

Categories     Pork     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 9

4 1-inch thick pork chops (bone on side only, not in the middle)
1 package of baby spinach
½ a pack of grape tomatoes (tomatoes halved)
1 clove of garlic (minced or sliced)
½ an onion (cut in half then sliced)
2 table spoons of balsamic vinegar
Salt & pepper
Extra virgin olive oil
Favorite melting cheese--gruyere, cheddar, mozzarella, etc. (optional)

Steps:

  • 1. Preheat oven to 425 degrees 2. Stuffing: Heat olive oil in sauté pan until shimmery. Put pack of spinach in pan, sauté until half wilted. Add garlic and sprinkle salt & pepper. Cook until completely wilted, take off heat. 3. Pork chops: Rinse chops and pat dry with paper towels. Cut a 1-inch slice into the side of the pork chop away from the bone and create a pocket to stuff (careful not to slice through). Heat a skillet and add olive oil. 4. Stuff the chops with the spinach (be careful because the spinach will still be hot, but it should be) and cheese if you are using it. Don't over-stuff. Brown the chops on both sides (2-3 min in each side). Transfer the chops to a baking pan to finish in the oven (about 20-25 minutes or until the meat is pulling away from the bone). 5. Tomato chutney: In the same pan that you browned the chops, add a tad more oil and sauté the tomatoes and onion. Season with salt and pepper. Add 2 tablespoons of balsamic vinegar and cook until it is all bubbling and thick. 6. Take the chops out of the oven and let it rest for 10 minutes. Divide the chutney atop each chop and serve!

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