Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pork tenderloin "stuffed" with spinach, lemon and rosemary. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Pork tenderloin "stuffed" with spinach, lemon and rosemary is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Pork tenderloin "stuffed" with spinach, lemon and rosemary is something that I have loved my entire life.
Butterfly the pork tenderloin and then season the outside with salt and pepper and rosemary. Top that with several leaves of fresh spinach, followed by feta, then sprinkle the sliced onion over the cheese and top with remaining strips of bacon. My husband thought it was one of the best pork tenderloin recipes he's ever tasted.
To get started with this particular recipe, we must prepare a few components. You can have pork tenderloin "stuffed" with spinach, lemon and rosemary using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Pork tenderloin "stuffed" with spinach, lemon and rosemary:
- Get 2 cloves garlic, minced
- Get 1 lemon, juice and zest
- Prepare 1 tsp rosemary, minced
- Get 1 loose cup baby spinach, chopped
- Get 2 pork tenderloins
- Prepare Aged balsamic vinegar
Juicy, tender Stuffed Pork Tenderloin is filled with a Mediterranean spinach and feta cheese blend and then covered in a tangy balsamic and rosemary sauce. Any home cook can make this gorgeous pork tenderloin recipe with restaurant-worthy results! With meat mallet, rolling pin or heavy pan, pound tenderloin to ¼-inch thickness. Place flattened tenderloin on cutting board.
Steps to make Pork tenderloin "stuffed" with spinach, lemon and rosemary:
- Preheat your oven to 425 F.
- Put the minced garlic on a cutting board and sprinkle some course sea salt onto it. Using the flat of your knife, crush the garlic into a paste. Scrape the paste into a bowl and add the lemon zest, rosemary and spinach. Add a splash of extra virgin olive oil and mix to combine.
- Lay the tenderloins onto a foil-lined baking tray so that the skinny end of one is against the fat end of the other. Make sure the loins are touching. Spoon the stuffing where the two loins meet. Carefully truss the loins together (I found 6 evenly spaced trusses worked pretty well). If any filling spills out, just push it back into the seam.
- Rub the loins with a little olive oil, then season with salt and freshly cracked black pepper. Put the tray into the oven and bake for 35 minutes, or until a thermometer inserted into the thickest parts of the loins reads 135 F to 140 F.
- Pull the tray from the oven and squeeze the juice from half a lemon onto it. Put it back in the oven for 1 to 2 minutes at a high broil, to brown the surface.
- Pull the tray from the oven. Baste the meat with any tray juices, then let it rest for 5 minutes before carving into thick slices. Serve with a drizzle of the best quality balsamic vinegar you can afford.
In small bowl, combine lemon juice, oil, mustard and garlic. Layer spinach, feta and bacon on tenderloin, leaving some room around the edges. This cranberry-rosemary stuffed pork tenderloin recipe looks gorgeous with the cranberry- and rosemary-flecked stuffing bursting from the juicy browned pork loin. Don't be scared by the task of double butterflying a pork loin–the process is fairly simple. In a medium-sized bowl mix softened Cream Cheese, Spinach and Minced Garlic.
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