TRICOLORE STUFFED PORK
Provided by Giada De Laurentiis
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Peel and slice the onion into 4 rounds. Place in a 13-by-9-inch baking pan and set aside.
- Using the tip of a sharp knife, score the pork fat in a diamond pattern, cutting about 1/4-inch deep. Unroll the loin so it is completely flat and sprinkle with 1/2 teaspoon salt. Lay the provolone slices over the pork, shingling slightly. Open the peppers so they lay flat and tear or cut them in half so you are left with 8 triangles. Lay the peppers flat on top of the cheese, fitting them together like a puzzle. Distribute the spinach evenly over the peppers. Beginning at one end, roll the pork back up into its original shape with the fat on top. Tie the loin in 4 places with butcher's twine and sprinkle all over with 3/4 teaspoon salt.
- Set the pork on the bed of onions and scatter the rosemary sprigs around. Pour the broth into the bottom of the pan and drizzle the pork with the olive oil. Roast golden brown on top, about 50 minutes.
- Baste the pork with the pan juices and reduce the oven temperature to 375 degrees F. Continue roasting until an instant-read thermometer inserted in the center of the loin registers 150 degrees F, about 40 minutes.
- Allow the pork to rest for 15 minutes before slicing. Strain the pan juices and serve alongside the pork.
PEPPER-STUFFED PORK CHOPS
From the kitchen of Hope MacFarlane of Lincoln, Nebraska come these succulent chops practically overflowing with delicious stuffing. "This is a great change of pace," says Hope, "especially when company's coming."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, saute the red pepper and onion in 1 teaspoon oil until tender. Add garlic; cook 1 minute longer. , Stir in the bread cubes, chilies and corn; cook 2 minutes longer. Transfer to a bowl; stir in cheese. , Cut a pocket in each pork chop by slicing almost to the bone; fill with stuffing. Secure with toothpicks if necessary. Sprinkle chops with salt and pepper. , Coat the same skillet with cooking spray; add remaining oil. Cook chops over medium heat for 5-7 minutes on each side or until browned. Reduce heat; cover and cook 5-8 minutes longer or until a thermometer reads 160°. Discard toothpicks before serving.
Nutrition Facts : Calories 307 calories, Fat 14g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 425mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
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.
SPINACH AND HERB STUFFED PORK
Pork loin roast stuffed with spinach,and fresh herbs, roasted to perfection - a wonderful dinner recipe for Thanksgiving.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Spray rack in roasting pan with cooking spray.
- In small bowl, stir together spinach, cream cheese, onions, basil, garlic, tarragon and red pepper.
- Cut pork lengthwise, cutting to but not through other side. Open cut piece; pound to 1/2-inch thickness. Sprinkle pork with salt and pepper. Spoon spinach mixture evenly over pork. Beginning with long side, roll up; tie securely with heavy kitchen string at 2-inch intervals. Place pork on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not rest in stuffing.
- Bake uncovered 1 hour. Increase oven temperature to 375°F. Bake 10 to 25 minutes longer or until browned and thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes. Remove string before slicing.
Nutrition Facts : Calories 350, Carbohydrate 2 g, Fat 1/2, Fiber 0 g, Protein 45 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 210 mg
SPINACH-STUFFED PORK ROAST
"This beautiful, moist pork roast is my family's favorite special-occasion entree," relates Lila Crowley of Jefferson, Iowa. "After it's assembled, just put it in the oven and forget about it."
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a skillet, saute mushrooms and onion in oil until tender. Stir in spinach, bread crumbs, salt, pepper, garlic powder and sage. untie pork roast and separate the loins. Spread stuffing over one loin to within 1 in. of the edges. Top with the remaining loin; retie securely with heavy string. Place in an ungreased shallow baking pan. , Bake, uncovered, at 325° for 2-1/2 hours or until a thermometer reads 160°-170°. Let stand for 15 minutes before slicing.
Nutrition Facts : Calories 322 calories, Fat 12g fat (4g saturated fat), Cholesterol 113mg cholesterol, Sodium 269mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 45g protein.
SAUTEED PORK CHOPS WITH GARLIC SPINACH
My family enjoys cooking easy and delicious meals. This pork chop recipe is also inexpensive, which makes cooking easier for everyone. Keep an eye on the spinach-it cooks fast! -Joe Valerio, Whitinsville, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Saute until a thermometer reads 145°, about 5 minutes per side. Remove to a serving platter; squeeze juice from lemon over chops. Tent with foil; let stand at least 5 minutes before serving., For garlic spinach, heat oil over medium-high heat in same skillet. Add garlic; cook until it just begins to brown, about 45 seconds. Add spinach; cook and stir just until wilted, 2-3 minutes. Sprinkle with salt and pepper. Remove from heat; add lemon juice. Transfer to serving platter. Remove foil from pork; serve spinach with chops.
Nutrition Facts : Calories 310 calories, Fat 17g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 607mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
SPINACH & ROASTED RED PEPPER STUFFED PORK CHOPS
Pork chops with fresh, flavorful stuffing are great when you have a little more time to cook.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Bring water and 2 Tbsp. dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix, peppers and 1/2 cup cheese; cover. Remove from heat. Let stand 5 min.
- Meanwhile, make horizontal cut in one long side of each chop to make pocket, being careful to not cut all the way through to opposite side of chop. Spoon about 1/3 cup stuffing mixture into each chop; press cut sides together of chops together to seal pockets.
- Spoon remaining stuffing into 13x9-inch baking dish; top with chops. Brush with remaining dressing; top with tomatoes.
- Bake 25 min. Sprinkle with remaining cheese; bake 15 min. or until cheese is melted and chops are done (145ºF). Remove from oven; let stand 3 min. before serving.
Nutrition Facts : Calories 370, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 40 g
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