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