Easiest Way to Prepare Favorite Pork tenderloin "stuffed" with spinach, lemon and rosemary

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, pork tenderloin "stuffed" with spinach, lemon and rosemary. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

How To Make Stuffed Pork Tenderloin. BBQ Pork Tenderloin with Malcom Reed HowToBBQRight. 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!

Pork tenderloin "stuffed" with spinach, lemon and rosemary is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Pork tenderloin "stuffed" with spinach, lemon and rosemary is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook pork tenderloin "stuffed" with spinach, lemon and rosemary using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Pork tenderloin "stuffed" with spinach, lemon and rosemary:

1. Prepare 2 cloves garlic, minced
2. Take 1 lemon, juice and zest
3. Prepare 1 tsp rosemary, minced
4. Prepare 1 loose cup baby spinach, chopped
5. Make ready 2 pork tenderloins
6. Make ready Aged balsamic vinegar

I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This year my contribution was a stuffed pork tenderloin. This is a great main course and its totally fancy and delicious but its not overly complicated Using a meat mallet, pound out each side until it's about ¼-inch thick. Distribute the spinach and onion mixture over tenderloin and top with the cheese.

Steps to make Pork tenderloin "stuffed" with spinach, lemon and rosemary:

1. Preheat your oven to 425 F.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

This is a great main course and its totally fancy and delicious but its not overly complicated Using a meat mallet, pound out each side until it's about ¼-inch thick. Distribute the spinach and onion mixture over tenderloin and top with the cheese. The Best Spinach And Cheese Stuffed Pork Tenderloin Recipes on Yummly This easy stuffed pork tenderloin is the perfect solution. It's beyond easy to make but still exciting enough you'll want to invite people over.

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