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Friday, November 6, 2009

Herb Stuffed Pork Loin

Just before drifting off to sleep Sunday night, I was flipping through some tasty magazines and found a recipe that got me salivating from Clean Eating. The recipe is 'Herb-Stuffed Pork Tenderloin' so I went about creating my on version.

12-16 oz pork tenderloin, trimmed
2 tsp olive oil
1 clove garlic
2 cups baby spinach leaves*
1/4 teaspoon sea salt
pepper to taste
2 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 teaspoons dried rosemary*
2 tablespoons curly parsley, chopped*
2 teaspoons fresh thyme, chopped*

1. Preheat over to 425 degrees. Trim the fat from the pork. Using a sharp knife, cut the meat lengthwise, butterflying the meat (but do not cut it all the way through). Spread the meat open, and pound between to pieces of plastic wrap to thin it out a bit.

2. Heat the oil over medium heat, and then add garlic, spinach, salt and pepper. Saute until spinach is wilted and then chop roughly. Spread over the inside of the pork.

3. Mix together vinegar, Dijon, rosemary, parsley and thyme. Spread the mixture over tenderloin along inner edge.

4. Fold tenderloin back together and either tie with kitchen twine or use skewers (that is all I had) to secure tenderloin closed.

5. Bake for 25-35 minutes (internal temp 160) depending on thickness. Remove twine/skewers, slice and enjoy.

*Indicated where different from original recipe


Jessica said...

I love pork!

bridget {bake at 350} said...

That sounds just delicious!

Anonymous said...

Sounds fantastic with herbs!

WizzyTheStick said...

I love the clean eating magazines. They constantly amaze me with the variety of tasty and healthy recipes. This one looks like another winner.

Alli said...

I thought about making this for Craig's birthday (also on Sun)--but then you use terms like "butterfly" and it scares me--clearly I'm a novice in the kitchen. : ) Poor guy.

GF Gidget said...


Kelsey B. said...

I love pork loin and stuffing it is a great way to add more flavor!

TheFitnessFreak said...

I love, love, love that magazine, as you know : ) Thanks for sharing the recipe for others to enjoy!

Table Talk said...

Pork tenderloin is such an econimical cut---you can dress it up (as you've done here) perfect for an elegant dinner party!

Chez Us said...

Jennifer this looks and sounds amazing. We love pork tenderloin and I am always looking for new ways to make it!

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