Monday, May 23, 2011

Stuffed Pork Tenderloin with Spinach

I will like to thank each and everyone of you who take the time to comment and support on my last posting. It really makes me feel so much better. Don't worry, I won't stop blogging because of people like this.

The pork loin was on sale a few weeks ago and I bought a few strips and freeze it up. Sometimes I will just do stir-fry with it or just ground it up to make something with it. For today I stuffed it with spinach. This stuffed pork tenderloin is one of those recipes that looks very impressive when you presents it to your dinner guest. In fact is quite simple to prepare. You can basically stuffs anything into it.

Ingredients:

About 1.5 – 2 pounds of pork loin

Filling:

1 packet (10 oz) frozen chopped spinach – thawed and squeezed out all the water
1 medium size onion – chopped
2 cloves garlic – chopped
3 tbsp of cream
Salt and pepper to taste



1. Prepare the filling: Heat up 1 tbsp of olive oil, add in the garlic and onion. Sauté until fragrant and lightly brown. Add in the chopped spinach, mix well and add in salt and pepper. Cook for a minute and set the filling aside to cool. Once it is cool add in the cream. Mix well.
2. ‘Butterfly’ the pork (means cutting it so that it lay out flat in a rectangle instead of in its usual cylindrical shape) after doing so, pound it out to get a flatter rectangle.
3. Spread out the filling all over the pork, starting at one of the long sides, roll the pork and it’s filling all the way up. Secure the opening either with a long skewer or multiple tooth picks. You can use kitchen string too. Sprinkle some salt and pepper all over the pork loin.
4. Heat up the oven to 350 degree F. Heat a skillet with 2 tbsp of olive oil over medium high heat. Sear the pork loin on all sides until brown. Transfer to seared pork into a baking dish and finish cooking the pork loin in the oven until the internal temperature reaches 160 degrees. This should takes 35-40 minutes (depend on the size of your pork loin)
5. Remove from oven and let it rest for 15 minutes before slicing into it. Serve with some roasted potatoes or vegetables.


Note: Do not overcook your pork or it will end up being too dry. Cooking time may vary as it depends on the size of the meat.

11 comments:

Jeannie said...

That looks good! Something different from the usual way pork is cooked here...should work well with chicken too huh!

Elin said...

I like stuffing in meat :p great idea to use spinach as stuffing. Veggie and meat in one dish :) I am sure it taste good too :) Thanks for sharing the recipe. Shall try this out with chicken.

Shereen said...

Yup,it looks impressive!I must give this recipe a try as I am not a fan of pork cooked this way.Maybe this recipe will change my mind?

Nate @ House of Annie said...

We love pork tenderloin - so versatile and lends itself to many different applications.

I recommend getting a remote probe thermometer so that you know exactly what the internal temperature of the roast is.

ReeseKitchen said...

Looks very tempting! Chicken or pork, I like it both. Will try it out with your original then on chicken..:P Thanks!

Meaghan Luby said...

yum, tenderloin. this looks AWESOME! loves it, thanks for the post!
-meg
@http://clutzycooking.blogspot.com

Beachlover's Kitchen said...

I like this stuffed pork too!! so sorry to hear your posting been stolen..well I guess these ppls just wanna to make $$$ but refused to work hard on their on blog..so shameless..I wonder why they want to do that? if they want to make $$,their blog must be public.if their blog is public then of course in time ppls will know the original posting is not their..of course they can make $$ in short term but what is the purpose if their blog was blacklisted!! you must teach this ppls lesson..for me I hardy stumble or check about my blog posting or pix...if I feel I have no mood to post or cook or bake,just let it be without update...why want to steal others..don't understand this kind of ppls mentality ☻

My Little Space said...

I like this kind of serving. Very light and not oily at all. Slurp... Hope you're enjoying your day.
Cheers, Kristy

Anncoo said...

I love how you serve this pork, simple and delicious. Will definitely make this some day. Thanks for sharing Gert :)

ICook4Fun said...

Jeannie, thank you. You can always used chicken but you need a few pieces of it to form a long log.

Elin, I like using spinach as stuffings. Hope you will try this out.

Shereen, I too not a big fan of pork but I try to include it in my cooking once a while.

Nate, i did used a thermometer to check the internal temperature. Check point no 4 :)

Reese, thank you.

Lesley, these people memang teruk. Peole have blog they also want to have blog but too lazy to work on it. Oh this one particular blog is public and making money out of it.

Kristy, thank you.

Ann, thank you.

My Kitchen and Me said...

Looks so artistic.. I like!