STUFFED PORK
TENDERLOIN
This stuffed pork tenderloin is filled with
spinach, cheese and sun dried tomatoes, then rolled up and roasted to
perfection. An elegant meal that's actually quite simple to make!
Course Main Course
Cuisine American
Keyword stuffed pork tenderloin
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Calories 271 kcal
Author Dinner at the Zoo
Ingredients
·
1 1/4 pound pork tenderloin
·
1 teaspoon Italian seasoning
·
1/3 cup sun dried tomatoes sliced
·
1/2 box frozen spinach thawed and excess water squeezed out
·
3/4 cup shredded mozzarella cheese
·
1 1/2 tablespoona olive oil
·
1 pound small potatoes , sliced or cut into 1 inch pieces
·
Salt and pepper to taste
·
Cooking spray
·
1 tablespoon chopped parsley
Instructions
1.
Preheat
the oven to 400 degrees F. Line a sheet pan with foil and coat it with cooking
spray.
2.
Cut
a deep slit all the way down the length of the pork - do not cut all the way
through. Lay the pork open like a book and pound to approximately 3/4 inch
thick with a meat mallet.
3.
Sprinkle the Italian seasoning, salt and pepper over the
pork. Layer the spinach, cheese and sun dried tomatoes over one side of the
pork.
4.
Roll the pork up tightly and secure with lengths of
kitchen twine - tie each string about 2-3 inches apart.
5.
Season
the outside of the pork generously with salt and pepper. Place the pork on the
lined sheet pan.
6.
Place the potatoes in a bowl. Add the olive oil to the
bowl; toss the vegetables to coat and season to taste with salt and pepper.
7.
Place the potatoes on the sheet pan around the pork.
8.
Place the pan in the oven and cook for 30 minutes or until
potatoes are browned and tender and the internal temperature of the pork
reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a
meat thermometer.
9.
Remove pork from heat and let rest for 5 minutes. Remove
the string and slice the pork. Sprinkle with parsley and serve immediately with
the potatoes.
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