Mediterranean Stuffed Pork Tenderloin (Recipe + Tips) | NeighborFood

Mediterranean Stuffed Pork Tenderloin

Juicy Mediterranean Stuffed Pork Tenderloin is stuffed with spinach, feta, and sundried tomatoes with a rich and tangy balsamic rosemary glaze.

INGREDIENTS : 
  •      1 1/2 lb. pork tenderloin

For the filling:

  •     1 teaspoon olive oil
  •     3 garlic cloves
  •     Pinch red pepper flakes
  •     5 cups packed baby spinach
  •     Pinch salt
  •     1/2 a 7 ounce container sundried tomatoes packed in oil (About 6 tomato pieces), chopped
  •     3 ounces feta cheese

For the coating:

  •     1/4 cup balsamic vinegar
  •     2 Tablespoons olive oil
  •     2 teaspoons dijon mustard
  •     1 Tablespoon rosemary, chopped
  •     1 teaspoon lemon zest
  •     3 cloves garlic, grated
  •     1 heaping teaspoon Kosher salt
  •     1/2 teaspoon black pepper

INSTRUCTIONS : 

  1. Preheat the oven to 425 degrees.

For the filling:

  1. Heat the oil in a small skillet over medium heat. Add the pepper flakes and grate the 3 cloves of garlic into the oil. Saute until fragrant, about 30 seconds. Add the spinach and allow it to wilt, about 2-3 minutes. Sprinkle lightly with salt then remove the mixture from heat. Place the spinach mixture in a paper towel and squeeze gently (be careful, it’s hot!) to release any excess moisture. Place the spinach in a small bowl and stir in chopped tomatoes and feta cheese. Set aside.

For the topping:

  1. Combine balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, and pepper in a small bowl and whisk until smooth. Set aside.
  2. To assemble:
  3. Slice the tenderloin down the middle lengthwise, leaving just about a 1/2 inch intact on one side. Open the top half and lay it flat. Spread the spinach mixture evenly down the center of the loin. Fold the top half back in place and use butcher’s string to tie it together in 3-4 places. Place the pork loin in a roasting pan then smear all sides with the topping.
  4. Roast the tenderloin for 15 minutes, then reduce heat to 375 degrees and roast an additional 20-30 minutes or until a thermometer inserted in the thickest part of the loin reads at least 145 degrees. Allow the pork to rest for 10 minutes before slicing and serving.
This article and recipe adapted from site.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

video porno duas mulheres e um homem hot mom creampie inside by step son webcam gatas
melhor saite porno school girl squirting julia paes em filme porno
insesto sexo fr.rajwap.xyz video promo 2018 brasileiro
sexo bruna marquezine freejavporn.mobi lesbicas fudendo o cu
bucetascasadas zeloporn.com gatinha tesuda
surubas com velhas pimpmovs.net loira natural nua
anybunny
cavala peituda girl forced stripped in public video do negao da picona
homens dotados rebeka montoya nude nudismo buceta
carioca pelado vegasmpegs.info xvidepa