October 26th, 2006 @ 1:41 pm
Stuffed Pork
I made spinach stuffed pork tenderloin
- pork tenderloin, carefully slice that sucker till it will lay flat
- spinach
- tomato paste
- parm cheese
- spices
Directions:
- mix the spinach (i used canned), tomato paste, parm and spices in a bowl. I added some rosemary, which i don’t normally use, because i think it goes well with pork?
- add salt and pepper as well
- lay out on flattened pork
- roll it up, seal with toothpicks, or cotton twine if you have it
- i rubbed it down with olive oil so it browned nicely, season with salt, pepper and rosemary
- i let it sit overnight in the fridge (mostly cause i wouldnt have time to prepare it on the day i wanted to eat it)
- bake in oven @ 325 F for an hour and a half in a pyrex pan (mostly cause its sooo easy to clean up)
- let sit for some number of minutes, (5ish)
- make beautiful slices with awesome presentation
I served with scalloped potatoes and corn
