Tenderloin Stuffed with Spinach


Ingredients

  • 1 Halenda’s PORK TENDERLOIN, about 3/4 lb (375g)
  • 2 tbsp (25 mL) vegetable oil
  • 1/2 cup (125 mL) diced onion
  • 1/4 cup (50 mL) cooked spinach, squeezed dry and chopped
  • 1/4 cup (50 mL) each: ricotta cheese, grated asiago cheese
  • 1/2 tsp (2 mL) each: salt and black pepper
  • Pinch ground nutmeg
  • Serves 2

Directions

  1. Heat one tablespoon (15 mL) vegetable oil in a small skillet and cook onions until soft and translucent, but not browned.
  2. Combine cooked onions in a mixing bowl with spinach, ricotta, asiago, pepper, salt, and nutmeg.
  3. Cut pork loin lengthwise down the center almost all the way through. Then make two more similar lengthwise cuts down either side. Open out and cover with plastic film; gently pound with a rolling pin or mallet until about seven inches (18cm) wide.
  4. Spread spinach mixture down the centre. Starting with a longer side, roll up and secure with a skewer or tie with butcher’s string.
  5. Pre-heat oven to 325°F (160°C).
  6. Heat remaining oil in an oven-proof skillet over high heat. Brown tenderloin on all sides and then roast for about 45 minutes, or until the internal temperature reaches 155F (68C) on a meat thermometer.
  7. Carefully slice with a sharp knife

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