Pork Tenderloin Stuffed with Spinach - Delicious Decisions

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Pork Tenderloin Stuffed with Spinach - Delicious Decisions

This elegant main dish is sure to impress when the pork is sliced open to reveal its beautiful, bright filling. It may look complicated, but it’s simple to prepare. Sweet sun-dried tomatoes, earthy spinach, and crunchy pine nuts provide a wonderful contrast to rosemary-scented pork.

Nutrition Facts

Pork Tenderloin Stuffed with Spinach - Delicious Decisions

CaloriesCalories

166 Per Serving

ProteinProtein

24g Per Serving

FiberFiber

2g Per Serving
×
Calories 166
Total Fat 5.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.0 g
Cholesterol 60 mg
Sodium 218 mg
Total Carbohydrate 6 g
Dietary Fiber 2 g
Sugars 2 g
Protein 24 g

Dietary Exchanges
3 lean meat, 1 vegetable

Ingredients

Servings  4  

  • Cooking spray
  • 1/2 cup dry-packed sun-dried tomatoes
  • 4 cups loosely packed baby spinach
  • 1/8 tsp. pepper (divided use)
  • 2 Tbsp. pine nuts (dry-roasted)
  • 1 lb. pork tenderloin, butterflied and flattened to 1-inch thickness, all visible fat discarded
  • 1 Tbsp. rosemary and 1 tablespoon chopped fresh rosemary
  • 1/4 tsp. salt

Directions

Tip: Click on step to mark as complete.

  1. Bring 1 cup water to a boil. Put the tomatoes in a small bowl. Pour in the boiling water. Let stand for 10 minutes, or until softened.
  2. Preheat the oven to 375 degrees. Lightly spray a rimmed baking sheet with cooking spray.
  3. Drain the tomatoes, discarding the soaking water. Squeeze them to remove any excess water. Coarsely chop the tomatoes.
  4. Lay the opened pork on a cutting board. Sprinkle the tomatoes and pine nuts lengthwise over half of the pork. Sprinkle 1 tablespoon rosemary, the salt, and 1/8 teaspoon pepper over the tomato mixture. Arrange the spinach in a single layer on top. Fold the half with no filling over the other half. Using kitchen twine, tie the pork at 2-inch intervals to secure it. Transfer the pork to the baking sheet. Lightly spray the pork with cooking spray. Sprinkle with the remaining 1 tablespoon rosemary and 1/8 teaspoon pepper.
  5. Bake for 40 minutes, or until the pork registers 145°F on an instant-read thermometer.
  6. Transfer the pork to a clean cutting board. Discard the twine. Let stand for 3 minutes before slicing.

Tip: Serving size 3 ounces pork and 2 tablespoons sauce.

This recipe is reprinted from AMERICAN HEART ASSOCIATION GRILL IT, BRAISE IT, BROIL IT. Copyright ©2015 by American Heart Association. Photos by Lucy Schaeffer. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

This elegant main dish is sure to impress when the pork is sliced open to reveal its beautiful, bright filling. It may look complicated, but it’s simple to prepare. Sweet sun-dried tomatoes, earthy spinach, and crunchy pine nuts provide a wonderful contrast to rosemary-scented pork.

Nutrition Facts

Pork Tenderloin Stuffed with Spinach - Delicious Decisions

CaloriesCalories

166 Per Serving

ProteinProtein

24g Per Serving

FiberFiber

2g Per Serving
×
Calories 166
Total Fat 5.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.0 g
Cholesterol 60 mg
Sodium 218 mg
Total Carbohydrate 6 g
Dietary Fiber 2 g
Sugars 2 g
Protein 24 g

Dietary Exchanges
3 lean meat, 1 vegetable

Ingredients

Servings  4  

  • Cooking spray
  • 1/2 cup dry-packed sun-dried tomatoes
  • 4 cups loosely packed baby spinach
  • 1/8 tsp. pepper (divided use)
  • 2 Tbsp. pine nuts (dry-roasted)
  • 1 lb. pork tenderloin, butterflied and flattened to 1-inch thickness, all visible fat discarded
  • 1 Tbsp. rosemary and 1 tablespoon chopped fresh rosemary
  • 1/4 tsp. salt

Directions

Tip: Click on step to mark as complete.

  1. Bring 1 cup water to a boil. Put the tomatoes in a small bowl. Pour in the boiling water. Let stand for 10 minutes, or until softened.
  2. Preheat the oven to 375 degrees. Lightly spray a rimmed baking sheet with cooking spray.
  3. Drain the tomatoes, discarding the soaking water. Squeeze them to remove any excess water. Coarsely chop the tomatoes.
  4. Lay the opened pork on a cutting board. Sprinkle the tomatoes and pine nuts lengthwise over half of the pork. Sprinkle 1 tablespoon rosemary, the salt, and 1/8 teaspoon pepper over the tomato mixture. Arrange the spinach in a single layer on top. Fold the half with no filling over the other half. Using kitchen twine, tie the pork at 2-inch intervals to secure it. Transfer the pork to the baking sheet. Lightly spray the pork with cooking spray. Sprinkle with the remaining 1 tablespoon rosemary and 1/8 teaspoon pepper.
  5. Bake for 40 minutes, or until the pork registers 145°F on an instant-read thermometer.
  6. Transfer the pork to a clean cutting board. Discard the twine. Let stand for 3 minutes before slicing.

Tip: Serving size 3 ounces pork and 2 tablespoons sauce.

Grill It, Braise It, Broil It Cookbook

Grill It, Braise It, Broil It Cookbook

The 175 recipes, organized by 12 cooking techniques, vary to fit every lifestyle. Whether you want something you can set and forget (in the slow cooker), cook in just minutes (broil, steam, or grill), cook quickly without heating up the kitchen (microwave), or cook traditionally in ways that will fill your house with delectable aromas (baking, roasting, braising, stewing), this cookbook will be your go-to resource.

Sample Recipes:

Warm Cinnamon-Raisin Apples

Mediterranean Tuna Kebabs

Pork Tenderloin Stuffed with Spinach

 

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This recipe is reprinted from AMERICAN HEART ASSOCIATION GRILL IT, BRAISE IT, BROIL IT. Copyright ©2015 by American Heart Association. Photos by Lucy Schaeffer. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. Available from booksellers everywhere.