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Cook Time:45 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:45 minsTotal Time:45 minsServings:4Yield:4 servings
Cook Time:45 mins
Cook Time:
45 mins
Total Time:45 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 10-ounce package frozen spinach, thawed and squeezed dry½cupshredded smoked or extra-sharp Cheddar cheese2 ounces Spanish chorizo (see Note) or hard salami, finely chopped½teaspoonsalt, divided3clovesgarlic, minced2tablespoonsextra-virgin olive oil, divided1 1-1 1/4 pound pork tenderloin, trimmed¼teaspoonfreshly ground pepper
Cook Mode(Keep screen awake)
Ingredients
1 10-ounce package frozen spinach, thawed and squeezed dry
½cupshredded smoked or extra-sharp Cheddar cheese
2 ounces Spanish chorizo (see Note) or hard salami, finely chopped
½teaspoonsalt, divided
3clovesgarlic, minced
2tablespoonsextra-virgin olive oil, divided
1 1-1 1/4 pound pork tenderloin, trimmed
¼teaspoonfreshly ground pepper
DirectionsPreheat oven to 450 degrees F.Combine spinach, cheese, chorizo (or salami) and 1/4 teaspoon salt in a bowl. Combine garlic, 1 tablespoon oil and the remaining 1/4 teaspoon salt in another bowl; set aside.To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.Spread the spinach mixture in the center of the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends as you roll. Tie kitchen string firmly lengthwise around the roast to secure the two ends, then tie it crosswise at 2-inch intervals.Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Reduce the heat to medium and lightly brown the pork on all sides, 4 to 6 minutes total. Brush the top with the reserved garlic mixture; season with pepper. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted into the thickest part registers 145 degrees F, 15 to 20 minutes. Let rest on a clean cutting board for 5 minutes before slicing.TipsMake Ahead Tip: Prepare through Step 4, wrap tightly and refrigerate for up to 8 hours.Note: Spanish-style chorizo is a seasoned, fully cooked smoked pork sausage. Find it near other cured sausages in well-stocked supermarkets, specialty food stores or online at tienda.com.Originally appeared: EatingWell Magazine, November/December 2010
Directions
Preheat oven to 450 degrees F.Combine spinach, cheese, chorizo (or salami) and 1/4 teaspoon salt in a bowl. Combine garlic, 1 tablespoon oil and the remaining 1/4 teaspoon salt in another bowl; set aside.To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.Spread the spinach mixture in the center of the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends as you roll. Tie kitchen string firmly lengthwise around the roast to secure the two ends, then tie it crosswise at 2-inch intervals.Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Reduce the heat to medium and lightly brown the pork on all sides, 4 to 6 minutes total. Brush the top with the reserved garlic mixture; season with pepper. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted into the thickest part registers 145 degrees F, 15 to 20 minutes. Let rest on a clean cutting board for 5 minutes before slicing.TipsMake Ahead Tip: Prepare through Step 4, wrap tightly and refrigerate for up to 8 hours.Note: Spanish-style chorizo is a seasoned, fully cooked smoked pork sausage. Find it near other cured sausages in well-stocked supermarkets, specialty food stores or online at tienda.com.
Preheat oven to 450 degrees F.
Combine spinach, cheese, chorizo (or salami) and 1/4 teaspoon salt in a bowl. Combine garlic, 1 tablespoon oil and the remaining 1/4 teaspoon salt in another bowl; set aside.
To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.
Spread the spinach mixture in the center of the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends as you roll. Tie kitchen string firmly lengthwise around the roast to secure the two ends, then tie it crosswise at 2-inch intervals.
Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Reduce the heat to medium and lightly brown the pork on all sides, 4 to 6 minutes total. Brush the top with the reserved garlic mixture; season with pepper. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted into the thickest part registers 145 degrees F, 15 to 20 minutes. Let rest on a clean cutting board for 5 minutes before slicing.
Tips
Make Ahead Tip: Prepare through Step 4, wrap tightly and refrigerate for up to 8 hours.
Note: Spanish-style chorizo is a seasoned, fully cooked smoked pork sausage. Find it near other cured sausages in well-stocked supermarkets, specialty food stores or online at tienda.com.
Originally appeared: EatingWell Magazine, November/December 2010
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Nutrition Facts(per serving)345Calories22gFat4gCarbs33gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
