PORK LOIN WITH SPINACH STUFFING
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
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.
PORK LOIN STUFFED WITH SPINACH
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
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 LOIN
Favorite Sunday meal. Serve this dish with garlic mashed potatoes, carrots, and peas.
Provided by skinnychef
Categories Meat and Poultry Recipes Pork
Time 3h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
- Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
- Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
- Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.
Nutrition Facts : Calories 359.7 calories, Carbohydrate 8.5 g, Cholesterol 108.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 39.9 g, SaturatedFat 5.5 g, Sodium 223 mg, Sugar 1.3 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 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
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
More about "pork loin stuffed with spinach recipes"
ROASTED PORK LOIN STUFFED WITH SPINACH AND PROSCIUTTO …
From foodandwine.com
4/5 (2)Servings 12
- Squeeze any excess water from the chopped spinach. In a medium bowl, mix the spinach with the Parmesan cheese, minced garlic and 2 tablespoons of the extra-virgin olive oil. Season with salt and pepper.
- Preheat the oven to 400°. Set the pork loins on a work surface, opening them like a book, with the cut side up. Season the inside of the pork loins generously with salt and pepper. Cover the pork loins with a single layer of overlapping prosciutto slices; spoon the spinach filling into the center of the pork loins. Shape the filling into a thin log that runs along the center of each loin. Roll up the pork loins and tie them with kitchen twine at 1 1/2-inch intervals. Season the pork loins generously with salt and freshly ground pepper.
- Heat the remaining 1 tablespoon of extra-virgin olive oil in a very large ovenproof skillet until shimmering. Add the pork loins and cook over moderately high heat until they are browned all over, about 10 minutes. Transfer the pork loins to a large platter.
- Pour off any fat from the skillet and return it to high heat. Add half of the chicken stock and bring to a boil, scraping up any browned bits from the bottom of the pan. Return the pork loins to the skillet and roast them in the oven for 40 to 45 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 145°. Transfer the pork loins to a large cutting board, cover loosely with foil and let stand for 15 minutes.
PARMESAN SPINACH STUFFED PORK LOIN - COOKING WITH CARLEE
From cookingwithcarlee.com
Reviews 27Calories 375 per servingCategory Pork
- Starting from the center, cut each side almost in half again. It is easier than it sounds, just use a sharp knife and go slow. Open the pork loin up and pound out any high spots.
- Squeeze the liquid out of the thawed spinach. Mix it with cream cheese, garlic, green onions, Parmesan and pepper.
SAUSAGE AND SPINACH-STUFFED BONE-IN PORK LOIN - FOOD …
From foodnetwork.com
Author Jeff MauroSteps 6Difficulty Intermediate
SPINACH & MUSHROOM-STUFFED PORK TENDERLOIN WITH …
From finecooking.com
PORK TENDERLOIN STUFFED WITH SPINACH AND CHEESE
From mariasmixingbowl.com
BEST STUFFED PORK LOIN RECIPE - HOW TO MAKE STUFFED …
From delish.com
SPINACH STUFFED PORK LOIN RECIPE: SUPER MOIST & FULL …
From mycraftyzoo.com
SPINACH AND FETA STUFFED PORK TENDERLOIN - WHAT'S …
From whatsgabycooking.com
SPINACH- AND MUSHROOM-STUFFED PORK LOIN - SOUTHERN …
From southernladymagazine.com
PARMESAN CRUSTED PORK LOIN STUFFED WITH SPINACH
From wickedstuffed.com
PORK LOIN STUFFED WITH FETA AND SPINACH RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
STUFFED PORK TENDERLOIN | PUNCHFORK
From punchfork.com
GRILLED STUFFED PORK TENDERLOIN {WITH SPINACH & MUSHROOMS
From outgrilling.com
RECIPE: ROASTED PORK LOIN STUFFED WITH BABY SPINACH, MUSHROOMS …
From wholefoodsmarket.com
SPINACH AND CHEESE STUFFED PORK TENDERLOIN RECIPES
From yummly.com
21 CHEESE STUFFED PORK LOIN RECIPES OVEN - SELECTED RECIPES
From selectedrecipe.com
PORK ROAST STUFFED WITH ROASTED RED PEPPERS, FETA, AND SPINACH
From lingeralittle.com
PORK TENDERLOIN STUFFED WITH SPINACH, FETA AND BACON
From manitobapork.com
STUFFED PORK LOIN - WINDSOR SALT
From windsorsalt.com
STUFFED PORK TENDERLOIN WITH SPINACH AND GOAT CHEESE
From onlyglutenfreerecipes.com
STUFFED PORK LOIN WITH SPINACH AND SUN DRIED TOMATOES
From noplatelikehome.com
21 STUFFED PORK RECIPES FOR THOSE TIMES WHEN YOU CAN'T SERVE …
From southernliving.com
PORK LOIN STUFFED WITH SPINACH AND GOAT CHEESE RECIPE - COOKING …
From cookinglight.com
STUFFED PORK TENDERLOIN {EASY AND IMPRESSIVE!} – WELLPLATED.COM
From wellplated.com
STUFFED PORK TENDERLOIN - DINNER AT THE ZOO
From dinneratthezoo.com
STUFFED PORK TENDERLOIN - SPEND WITH PENNIES
From spendwithpennies.com
CORDON BLEU STUFFED PORK LOIN - SEEKING GOOD EATS
From seekinggoodeats.com
SPINACH AND MOZZARELLA STUFFED PORK TENDERLOIN - SKINNYTASTE
From skinnytaste.com
STUFFED PORK TENDERLOIN - COOKING LSL
From cookinglsl.com
STUFFED PORK LOIN - SPEND WITH PENNIES
From spendwithpennies.com
PORK TENDERLOIN STUFFED WITH SPINACH - DELICIOUS DECISIONS
From recipes.heart.org
PORK LOIN STUFFED WITH SPINACH AND FETA RECIPE - FOOD NEWS
From foodnewsnews.com
SPINACH PARMESAN STUFFED PORK LOIN - PLATING PIXELS
From platingpixels.com
STUFFED PORK TENDERLOIN RECIPE (WITH SPINACH AND CHEESE) …
From thekitchn.com
BROWN SUGAR ROASTED PORK LOIN WITH CREAM CHEESE STUFFING
From lovefoodies.com
SPINACH ARTICHOKE STUFFED PORK TENDERLOIN - LAUGHING SPATULA
From laughingspatula.com
10 BEST STUFFED PORK TENDERLOIN WITH STUFFING RECIPES - YUMMLY
From yummly.com
PORK TENDERLOIN STUFFED WITH SPINACH, FETA AND BACON
From saskpork.com
SPINACH AND FETA STUFFED PORK TENDERLOIN - LIFE AT CLOVERHILL
From lifeatcloverhill.com
SPINACH BACON STUFFED PORK TENDERLOIN | THE RECIPE CRITIC
From therecipecritic.com
SALAMI-PROVOLONE STUFFED PORK LOIN RECIPE - COOKING ON THE …
From cookingontheweekends.com
MEDITERRANEAN STUFFED PORK TENDERLOIN (RECIPE + TIPS)
From neighborfoodblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love