Spinach & garlic stuffed pork.
If you read enough of my recipes, you will notice a common thread throughout… I love garlic! I don’t know if it’s the Italian blood but there is something magical about it. It makes everything taste so good. Plus, it is so good for you. A win – win for sure! This recipe was created today by me, on the fly. I was craving something different and had purchased some pork tenderloins at the store… my mind was racing. This recipe, I have to admit, was incredibly good. Exceptionally flavorful. Even my kids loved it! I hope you get a chance to try this one… or pin it! I will be making this again very soon.
This is a rough listing for the ingredients. I would suggest following my lead but putting your own twist on it. Add more of what you like, subtract what you don’t prefer.
2 lb pork tenderloin
8 cloves garlic
3 c of baby spinach leaves
1/2 c of Panko bread crumbs
Salt and pepper to taste
I took my pork tenderloin and butterflied it. Basically, taking a fillet knife, I cut the tenderloin like you would cut a bread roll. You would of course, wouldn’t go through the entire tenderloin but just 3/4 of the way through so you can flap it open and lay it flat. I hope that makes sense. I then laid a piece of wax paper over top and flattened it with my mallet. The meat was still about 1/2 inch thick or more. Salt and pepper the inside and place on a glass 13×9 pan (that you’ve sprayed with Pam) or on a cookie sheet that you’ve also sprayed with a non stick spray.
On the stove, heat a skilled with a 2 tbl of olive oil. The pan should be hot but not searing. I set the flame to medium. In the pan I added about 3 handfuls of baby spinach leaves and 8 chopped garlic cloves. I cooked for about 6 minutes until wilted. I then added about 1/2 a cup of Panko bread crumbs. Toasted those up with the spinach/garlic mixture for about 4 minutes. Remove from the heat.
Get your baking twine ready 🙂 If you don’t have twine, use toothpicks.
You are going to spread the spinach mixture onto the pork (open side that is facing you). Then flap one side over to the other (like closing a book). I used twine and wrapped several pieces around the meat and tied it. If you’re using a toothpick – just push the toothpick along the edges to seal them (straight through). Sprinkle with salt and pepper.
Bake uncovered in a 425 degrees for 35-40 minutes or until the temperature of the meat reaches 170 degrees. Remove from the oven and tent with foil for 10 minutes. Slice and serve.
— Knead to Cook
How do I print a copy of the spinach stuffed pork tenderloin?
Peggy, Apparently my print option has become unavailable. Trying to get with my IT person to see if she can help. I can email you the recipe if you like. Robin