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Wednesday, January 14, 2015

Spinach & Mozzarella Stuffed Pork Tenderloin



In preparing our weekly menu (which we have stuck to for...wait for it...a week and a half!!!), a recipe I ran across was this Spinach & Mozzarella Stuffed Pork Tenderloin.  I was very happy with the way it turned out.  It was really moist (don't cringe when reading that word-  I know how some people hate it ;), had good flavor, and was extremely easy to prepare.  In order to achieve week 2 status of our menu planning, ease is a necessity.  Coming home from work, if it would take a lot, I would just revert back to my chips and hummus or canned soup.  Although, canned soup is great on those really quick nights.  (Just don't read the label- sodium--oh my!)  So for a quick meal, that looks like you spent a whole lot more time than you did, try this one.

Ingredients
3 garlic cloves
2 T. lemon juice
2 tsp. dijon mustard
1 tsp. olive oil

1 pound pork tenderloin

1 1/2 oz. fresh mozzarella
2 c. fresh spinach
2 T. sundried tomatoes

salt and pepper.

To start: Preheat your oven to 425 degrees.  


 1.  Gather all your ingredients. 


 2. Prepare your garlic by removing skin. Chop. We left ours a little coarse, as we love garlic.


 3.  Squeeze, or cheat with above kitchen tool, your fresh lemon. 


4. In a bowl, start will the lemon juice.  Add chopped garlic. 


5. Next add dijon mustard. 


6.  Now olive oil. 


7. Stir well.


8.  Thinly slice mozzarella. Set aside. 


9. Measure you spinach. Set aside. 


10.  Now the sun dried tomato.


 11. Next is the meat.  Butterfly (to the best of your ability) tenderloin.  


 12. Put a light coat of olive oil in your roaster so it's ready to go. 


13. Grab a sheet of plastic wrap and lay it on the counter.  Place tenderloin on top.  Top with 1/2 of the lemon mixture. Spread evening. 


 14.  First, layer the mozzarella.


 15.  Followed by the spinach. 


16. Next is the sun dried tomato.


17.  Add a little more salt and pepper.  Lightly press down.


18. Using the plastic wrap to help, roll your tenderloin. Here, you are supposed to tie string every 2 inches or so.  I could not for the life of me locate this at our local stores so I had to make due without.  It still held up nicely. 


 19.  Carefully place meat in your greased pan. 


 20.  Drizzle remaining lemon mixture. 


 21.  Add a little more salt and pepper. 


 22.  Bake at 425 degrees for approximately 25-35 minutes or until 160 degrees.  I usually like to cook meat to death, but I did follow the recipe for this one.  As mentioned, it was very tender.  I will definitely be following recipes more often.

Once it reaches 160 degrees, remove and let sit for 10 minutes.  Makes 8 servings. We had our oven roasted green beans which paired nicely. 


 And that's it!!  An easy week night meal that we will be making again---for sure. 

1 comment:

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