Spiral Stuffed Spinach Pork Loin 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.

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).

SPINACH, GARLIC, AND PARMESAN-STUFFED PORK ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a shallow roasting pan with oil.
• Cut six to eight 1-inch-thick slices vertically into the roast, stopping at least 1/2 inch from the bottom.
• Heat butter and avocado oil in a large skillet over medium-high heat. Add garlic; saute until soft. Add spinach, salt, and pepper; cook and stir until spinach is wilted, about 5 minutes. Remove from heat. Stir in Parmesan cheese and coriander until evenly incorporated.
• Stuff pork roast with spinach mixture, placing an equal amount between each slice. Sprinkle paprika over roast. Transfer to the prepared roasting pan.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 155 degrees F (68 degrees C), about 1 hour. Cover with aluminum foil and allow to rest for 10 minutes before slicing against the grain.

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.

PORK LOIN WITH SPINACH STUFFING

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.

SPIRAL STUFFED PORK TENDERLOIN

Steps:

• Preparation Directions.
• Spiral cut the tenderloin and spread flat.
• Coat both sides lightly with olive oil.
• Lay spinach leaves (or asparagus, or both), chopped garlic cloves, Garlic Pepper Seasoning (to taste) and whole green onions toward one end.
• Roll up and tie with cooking twine.
• Rub the outside with Bad Byron's Butt Rub.
• The Big Green Egg temperature should be stabilized at 450.
• Place Loin directly on the grill and seal all around (with lid open).
• Remove from heat for 5 minutes (let the meat relax).
• Close lid and reduce stabilize heat at 250-260 degrees.
• The loin will need to cook for 60 to 90 minutes (and remember if you are looking you are not cooking!).
• You should use a meat thermometer to track the temperature until it reaches 155-160 degrees
• Remove from heat, slice and serve hot.

SPINACH PARMESAN STUFFED PORK LOIN

Steps:

• Cut loin filet in half vertically. Place one piece in sealed ziplock or wrap in plastic wrap. Use a mallet to flatten to about ½-inch thick. Repeat process for other piece, set aside.
• Cook spinach according to package directions. Drain excess liquid with a fine mesh strainer, pressing to remove as much liquid as possible. In a medium bowl, combine spinach, both cheeses, garlic and thyme.
• Evenly spread mixture over flattened pork loins, up to about ½-inch from edges. Tightly roll from one edge then wrap and tie with kitchen twine.
• Heat olive oil to medium-high heat in a large nonstick pan or skillet. Add pork loins and cook 5-8 minutes, until browned. Rotate and brown other side, about 5 minutes. Reduce heat to medium, cover and cook until internal temp reaches at least 145°F., about 10-15 minutes (rotating if needed). Remove from pan and let sit 10 minutes. Slice into 1-inch thick pieces and serve.