This blog has spent a lot of time in the back of my head. I have always wanted to blog about something and time after time, I keep coming back to food! Today's (and my very first post!) is for Spinach Stuffed Pork Tenderloin. I made this on Saturday, sorry for the lack of photos! I decided to post this recipe after it had already been consumed.
I have a tendency to find a recipe in the many cookbooks or cooking magazines I have. I modified my recipe from Food Network Magazine's May 2011 issue (pg. 125 Mushroom Stuffed Pork Tenderloin). The BF does not like mushrooms so I am also changing things up. Now, my olive oil usage is extremely varied. I will always tell you the amount from the recipe I use but I never measure it out. It always comes back to quanto basta!
Spinach Stuffed Pork Tenderloin
5 tablespoons Extra Virgin Olive Oil
4 slices of bacon, chopped
3 cups Spinach, chopped
Salt and pepper
1 clove garlic, chopped
1 tablespoon bread crumbs
1 tablespoon parsely
2 pork tenderloins (2 to 2 1/2 lbs total)
1. Heat 2 tablespoons of olive oil in a skillet over medium. Add bacon and cook until crisp. Add the garlic and spinach directly into the pan. Season with salt and pepper. Cook until the spinach becomes wilted. Remove from heat and stir in breadcrumbs and parsley.
2. Soak 10 toothpicks in water (so they do not burn when you grill the pork). Rinse the pork and pat dry. Butterfly the pork by making a 1 inch deep cut down the center of each tenderloin. Open the pork at this cut.
3. Cover the pork with plastic wrap and pound with a meat mallet (smooth side) starting at the center and working outward for both tenderloins. Remove plastic wrap and spread the spinach mixture down the center of each tenderloin. Roll the tenderloin (long side!) and secure with your soaked toothpicks. Season the outside with salt and pepper.
4. Preheat your grill to medium high. Brush the grates with olive oil. Grill the tenderloins until the center of the pork heats to 140 degrees. (usually about 20-30 minutes). Remove from heat and let rest for 10 minutes. Remove the toothpicks and slice your pork tenderloin.
I served this with roasted red potatoes (2 lbs of red potatoes, quartered. Toss with olive oil, seasoned salt and fresh cracked pepper. Roast at 400 degrees for 25 minutes or until fork tender) and roasted zucchini (same as the potatoes but only 10 minutes or so!).
Enjoy! And I will be getting better with the whole picture taking thing!
~M~
