You can go Greek or Italian with this recipe. The pork turns out juicy and full of flavor thanks to the stuffing and rich, tangy balsamic rosemary glaze.
1. Preheat the oven to 425 degrees.
For the filling:
1. Heat 1 teaspoon of the oil in a wok or medium to large pan over medium heat. Add the onions. Sauté until the onions soften and begin to brown, about 5 minutes. Add the pepper flakes and grate 3-4 cloves of garlic into the oil. Add more oil if needed.
2. Saute until fragrant, only about 30 seconds. Make sure the heat isn't too high, or it could burn. Add the spinach and allow it to wilt, about 2-3 minutes. Sprinkle lightly with salt then remove the mixture from the heat. Let cool off a little. Place the spinach mixture in a paper towel and squeeze gently (be careful, as it may still be hot!) to release any excess moisture.
3. Place the spinach in a small bowl and stir in chopped tomatoes, bacon, and feta cheese. Set aside.
For the glaze:
1. Combine balsamic vinegar, oil, mustard, rosemary, lemon zest, lemon juice, brown sugar, garlic, salt, and pepper in a small bowl and whisk until smooth. Set aside.
To assemble:
1. Cut away and discard the silver skin from the pork tenderloin(s). Butterfly the pork by cutting a slit down the tenderloin lengthwise, but don't quite slice it all the way through. The two sides should remain attached. Open the pork tenderloin flat like a book and cover it with a large sheet of plastic wrap. Lightly pound it to an even, ½-inch thickness.
2. Spread the spinach mixture evenly down the center of the loin. Fold the halves back in place (or roll it up jelly-roll style) and use butcher's string to tie it together in 3-4 places. You can also secure the seam with toothpicks (you'll need about 6-7).
3. Place the pork loin in a roasting pan then brush all sides with the glaze.
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 135-140 degrees. Place tenderloin(s) on a cutting board and cover with tinfoil. The pork will continue to cook and should reach 145 degrees. Allow the pork to rest for 10 minutes before slicing and serving.
1. You can prepare the pork tenderloin the day before or the morning of and then sprinkle both sides with some Kosher salt (dry brine). Wrap up and return to the refrigerator until ready to cook.
2. Line the baking pan with tin foil for easier clean up.
3. This produces a lot of liquid. You can spoon it over the meat or reduce it in a pan to make a sauce. It doesn't need anything added to it, but you could add in some more herbs, maybe 1/2 cup of dry white wine or low sodium chicken broth, a little freshly squeezed lemon juice and 1 tablespoon unsalted butter.
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 244 | ||
Calories from Fat: 172 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.2g | 26 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 37.8mg | 12 % | |
Sodium 532.9mg | 18 % | |
Potassium 364mg | 10 % | |
Total Carbohydrate 10.4g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 8.6g | ||
Protein 8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 244
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