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.
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.
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
PORK LOIN WITH SPINACH-BACON STUFFING
Steps:
- Butterfly pork loin by cutting roast horizontally to within ¼" of the other side. Do not cut all the way through. You will make two cuts, starting 1/3rd of the way up the side of the roast. Make the first cut along the length of the roast and open it like a book. Then make your second cut as if you are opening up a jelly roll, coming within ¼" of the edge and opening the roast so that you have a rectangle of meat about ½" thick. Meanwhile, cook onion and garlic in hot oil until tender; remove from heat. Add crumbled bacon, Parmesan cheese, mustard, basil and pepper to onion mixture. Mix well. Spread onion mixture on pork rectangle. Place chopped fresh spinach on top of onion mixture. Roll up into a spiral. Tie with kitchen string to secure. Place pork in shallow pan and roast in a 350°F oven for 45-50 minutes, until internal temperature (measured with a meat thermometer) reads 155°F. Remove from oven, let rest 5 minutes under foil. Slice to serve, removing string. **Alternatively, my preference is to sear the pork on a gas or charcoal grill on all sides until brown. Place pork over indirect heat and grill with the lid on, turning roast ¼ turn every 15 minutes. Grill for 45 to 50 minutes, depending on how hot your grill is, and remove when an instant read thermometer reaches 155 degrees F. Remove and let rest for 15 minutes under foil. Slice and serve.
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