Spinach And Herb Stuffed Pork Recipes

SPINACH-STUFFED PORK TENDERLOIN

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.

BRISKET WITH HERBED SPINACH STUFFING

Steps:

• Make stuffing:
• Heat oil in heavy large skillet over medium heat. Add onions, garlic and thyme; sauté until onions soften, about 5 minutes. Cool 15 minutes. Mix in spinach and matzo. Season stuffing with salt and pepper. Mix in egg.
• Make brisket:
• Preheat oven to 350°F. Cut deep pocket in 1 side of brisket, leaving 3/4-inch border of meat uncut on remaining 3 sides. Fill pocket with stuffing. Skewer or sew pocket closed. Sprinkle salt and pepper all over brisket.
• Arrange half of onions in bottom of large roasting pan. Place brisket, fat side up, on onions. Top brisket with remaining onions. Pour 1/4 cup broth into pan. Bake brisket uncovered until meat and onions begin to brown, about 1 hour.
• Add carrots, celery, garlic, thyme and bay leaf to pan around brisket. Pour remaining 2 cups broth over. Cover pan with foil. Reduce temperature to 300°F. Bake brisket until tender, about 2 1/2 hours longer. Remove from oven. Uncover pan; let brisket stand 30 minutes. Thinly slice brisket across grain. Overlap slices on platter. Surround with vegetables from pan. Spoon off fat from pan juices; season juices with salt and pepper. Serve brisket with pan juices.

HERB STUFFED PORK CHOPS

Steps:

• In a skillet over medium-high heat, saute celery leaves and onion in 1 tablespoon of butter until soft. Remove from the heat; stir in bread crumbs, 1/3 cup broth and seasonings; mix well. Cut a pocket in each pork chop by slicing from the fat side almost to the bone. Spoon about 1/2 cup stuffing into each pocket. Secure with string or toothpicks. , Melt remaining butter in a skillet over medium heat. Brown the chops on both sides. Place in a greased 11x7-in. baking dish; pour remaining broth over the chops. Cover and bake at 350° for 40-50 minutes or until juices run clear. Remove string or toothpicks before serving. Thicken pan juices if desired.

GARLIC HERB-STUFFED PORK CHOPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.
• Season all sides of the pork chops with salt and pepper.
• Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops.
• Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
• Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from the heat and bake for 15-20 minutes, until cheese is bubbling and starting to brown.
• Enjoy!

HERB-STUFFED PORK LOIN

Steps:

• Starting about a third in from 1 side, make a lengthwise slit down the roast to within 1/2 in. of the bottom. Turn roast over and make another lengthwise slit, starting about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap., Combine mustard and garlic; rub two-thirds of the mixture over roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two-thirds of the herb mixture over roast. Roll up jelly-roll style, starting with a long side; tie several times with kitchen string. Rub oil over roast; sprinkle with remaining salt and pepper., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Prepare grill for indirect heat using a drip pan. Place roast over drip pan and grill, covered, over indirect medium heat or bake, uncovered, at 350° for 1 hour. , Brush remaining mustard mixture over roast; sprinkle with remaining herb mixture. Grill or bake until a thermometer reads 160°, 20-25 minutes longer. Let stand for 10 minutes before slicing.

HERB-STUFFED PORK TENDERLOIN

Steps:

• Trim any fat from meat.
• Using a sharp knife, make a lengthwise cut down the center of roast, cutting to, but not through, the other side.
• Spread the meat flat.
• Place tenderloin between 2 sheets of plastic wrap and pound meat lightly with the flat side of a meat mallet to about a 13x8-inch rectangle.
• (If necessary, use a portion of a second tenderloin to make 18 ounces. Overlap and pound the pieces to make a single rectangle.) Fold in the narrow ends as necessary to make an even rectangle.
• Spread mustard evenly over tenderloin.
• Stir together spinach, herbs, bread crumbs, and egg white in a medium bowl.
• Spoon evenly over pork.
• Roll tenderloin up jelly-roll style, beginning at narrow end.
• Tie meat with string, first at center, then at 1-inch intervals.
• Place meat on rack in a shallow roasting pan.
• Brush oil over meat.
• Sprinkle with pepper.
• Roast, uncovered, in a 375 degree F oven for 50 to 60 minutes or until meat is tender and slightly pink (160 degrees F) and juices run clear.
• Transfer to a warm platter.
• Remove strings; keep warm while preparing sauce.
• To serve, cut tenderloin into 12 slices.
• Spoon Mustard Sauce over each serving.
• Sprinkle with chives if desired.
• Mustard Sauce: In small saucepan combine sour cream, mayonnaise, Dijon style mustard, and honey.
• Cook over low heat for 2 to 3 minutes or just until heated through.
• Do not boil.
• Serve immediately with pork slices.

PORK LOIN STUFFED WITH SPINACH

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).

HERB-CRUSTED, SPINACH & CHEESE STUFFED PORK TENDERLOIN

Steps:

• 1. Cook bacon until crisp. Once cooked & cool, chop finely.
• 2. Thaw and drain spinach.
• 3. In a medium metal bowl on very low heat, combine cream cheese, goat cheese, spinach, & bacon. The heat allows easier mixing.
• 4. Butterfly tenderloin(s).
• 5. Tenderize tenderloin with mallet.
• 6. Place stuffing in tenderloin & tie with kitchen twine.
• 7. Combine rub mixture ingredients and massage onto outside of tenderloin(s).
• 8. Roast tenderloin(s) at 475 deg F for 30 minutes.
• 9. Continue roasting at 400 deg F for 45-60 min or until pork reaches internal temp of 165 deg F.
• 10. Remove and let cool for 20 minutes while pork continues to cook.

SPINACH-STUFFED PORK TENDERLOIN

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.

STUFFED PORK ROAST WITH HERB SEASONED ARTICHOKE & MUSHROOM STUFFING

Steps:

• Heat the oven to 400 degrees F. Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil.
• Remove the skillet from the heat. Add the stuffing and mix lightly.
• Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine.
• Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan.
• Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.

HERB-STUFFED PORK ROAST WITH MUSTARD GRAVY

Steps:

• Let pork sit at room temperature 30 minutes. Preheat oven to 400 degrees. In a food processor, puree parsley, oil, fennel seed, and garlic until smooth. Add raisins; pulse until finely chopped. Season with salt and pepper.
• On a cutting board, hold a knife parallel to bones of pork and cut down about 2 inches, being careful not to remove ribs.
• Turn pork so bones lie flat against board. Steadying pork and holding knife horizontally, continue to cut, unrolling pork, until you have a flat 1 1/2-inch-thick piece. Season with salt and pepper.
• Evenly spread herb mixture on top, leaving a 1/2-inch border. Tightly roll pork toward bones and secure with kitchen twine between bones. Season generously with salt and pepper. Place pork in a heavy-bottomed metal roasting pan.
• Roast until an instant-read thermometer inserted in center reads 145 degrees, about 1 hour. Transfer pork to a cutting board, tent with foil, and let rest 30 minutes. Pour pan drippings into a measuring cup and skim fat. Set pan across 2 burners.
• Add wine to pan and cook over medium, scraping up browned bits with a wooden spoon, until wine is reduced by half. Whisk in flour, then slowly whisk in broth and pan drippings. Cook, whisking, until gravy is thickened, 4 minutes. Stir in mustard and season with salt and pepper. Cut pork into chops and serve with gravy.