So simple right?! Welcome to our kitchen where you’ll find recipes inspired by our favorite foods from around the world! This pork loin is rolled around a filling of Parmesan cheese and spinach for fabulous flavor. Slow Cooker Bacon-Wrapped Maple Glazed Pork, Creamy Chicken Gnocchi Soup (Olive Garden Copycat). It looks complicated and elegant but it was very simple. of bottom. Always turns out perfect.. As for the gorgonzola, you can definitely switch it out for any other blue cheese or, if you’re not a huge fan, feta would work well too. Place the pork loin in the the oven and roast for about  25 minutes, or until the internal temperature of the meat reaches 145F to 150F at the thickest part. Place the roulade on the prepared pan and bake for 25-30 minutes or until the tenderloin reaches an internal temperature of 145 F (63 C). Cover with plastic wrap. Took an extra 5 minutes to cook (total 30 minutes), but well worth the wait. Tender, juicy, and wonderful flavor! Taste and add salt and pepper as desired. A lean pork tenderloin is filled with a flavorful spinach and mushroom stuffing and roasted to perfection. thickness. Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. On each half, make another, lengthwise slit down the center to within 1/2 in. Tender, juicy pork tenderloin stuffed with sauteed spinach, dried cranberries and gorgonzola — impressive enough to be your holiday entree, but so quick and easy that it makes for the perfect weeknight dinner! Tightly roll up the tenderloin and secure with kitchen twine. Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. Definitely a family favourite. I recommend using a meat thermometer and checking the temperature at about 20 minutes to make sure you don’t overcook your tenderloin. Spread spinach mixture over tenderloin. Position a rack in the center of the oven and preheat the oven to 425F. Transfer the mixture to a bowl and cool. Coat the exterior in a fat and season aggressively to create a beautiful crust on the outside of the roast. At this temperature, the roulade will be tender with just a bit of pink inside, but it should still be juicy and delicious up to about 160F (71C). Tenderloin is an extra lean cut of pork not to be confused with pork loin. Only difficult part was rolling the tenderloin and tying it. Layer with the cheese, spinach and ham. Line a pan with foil and coat with cooking spray or a bit of olive oil. lol) and BOTH of them loved this. Your email address will not be published. This shop has been compensated by Collective Bias, Inc. and its advertiser. We use cookies to ensure that we give you the best experience on our website. Pork Tenderloin Stuffed with Spinach and Cheese is amazingly tender and  the spinach and cheese is so creamy!! Stuffed Pork Tenderloin is a delicious and easy meal. https://therecipecritic.com/spinach-bacon-stuffed-pork-tenderloin Add 1 tbsp olive oil to the pork loin and rub it all over the  season the pork on all sides with  thyme, rosemary,  salt and pepper. Starting with the long side of one of the rectangles, carefully roll up the pork jelly-roll style. Because of its smaller size, it’s best suited to cooking quickly at higher temperatures to ensure its characteristic tenderness. Stuffed pork loin is one of those meals that looks "WOW!" No need to tie, just wrap then tuck the ends into itself. Make the spinach filling. In a large skillet, melt the butter over medium heat. 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. Butterfly the pork tenderloin: cut down the middle lengthwise (but stop before severing the two halves), open like a book and pound to about ½ inch (12 mm) thickness. In reality it's pretty simple to make. I used goat's cheese instead of provolone and it added a lot of flavour. Flatten to 1/4-in. All rights reserved
. There’s something about stuffed pork tenderloin that just seems a little fancy, but it’s actually incredibly easy to make! Slice just past halfway through the tenderloin and pull it apart. Sprinkle with remaining celery salt, garlic powder and pepper. Then your going to cut your pork loin  by using a sharp knife to make a lengthwise cut down the center  two-thirds of the way through the meat. Yummy! All opinions are mine alone. Add the spinach and cook, stirring, just until the spinach is wilted, about 3 minutes. This perfect combination makes it ideal for holiday meals and dinners when you want to serve your guests something special, but are short on time trying to organize and coordinate a million other little details! Press down gently. Pour white wine in bottom of pan. Normality...) before baking. Just over cooking it for an extra 5 or 10 minutes can make a huge difference. Try and leave about an inch (2.5 cm) or a bit more around the edges and then roll it up as tightly as you can. Press down gently. Pork loin stuffed with spinach, onion, garlic and bread crumbs, basted in a fabulous sweet sauce. Press the tenderloin open and, using a meat mallet, gently pound the tenderloin until it is flattened into an approximate rectangle about 1/3-inch thick. In a large skillet heat 1 tablespoon of the oil, and then add the garlic and onions. Spinach Artichoke Stuffed Pork Tenderloin: 2 cups spinach, provolone cheese, 1/2 cup chopped artichoke hearts, garlic. I used Proscuitto instead of ham - and it was delish! Roast at a high temperature to brown the outside while cooking quickly enough to avoid overcooking the interior. Newer guidance for cooking pork says cooking it to 160 is too long and dries it out. Tender, juicy pork tenderloin stuffed with sauteed spinach, dried cranberries and gorgonzola — impressive enough to be your holiday entree, but so quick and easy that it makes for the perfect weeknight dinner! Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. This helps to a get a crispier exterior and adds a nice pop of flavor! Add in the spinach and cook until wilted and then drain any excess liquid. Typically I make a recipe as is, BUT I only had what I had and this goes to show how versatile this recipe can be: In place of spinach, I used kale and arugula; In place of ham, I used prosciutto; In place of provolone, I used goat cheese and smoked gouda (yes I know, but those are my staple cheeses and typically all I have); and in place of the seasonings, I used pesto (spread it on in a THIN layer before adding everything else).

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