Herb-Crusted, Spinach & Cheese Stuffed Pork Tenderloin |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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My husband created this recipe combining several he had seen online. This was delicious. The 8 month-old baby loved hers pureed with some squash. I estimated the time, but am not sure. Ingredients:
3 -4 lbs pork tenderloin (1 or 2 pieces) |
herbs |
4 tablespoons olive oil |
6 garlic cloves |
1 tablespoon kosher salt |
1 teaspoon dried thyme (2 if fresh) |
1 teaspoon dried basil (2 if fresh) |
1 teaspoon dried rosemary (2 if fresh) |
1/8 teaspoon pepper |
prepared stuffing |
8 ounces cream cheese |
4 ounces goat cheese |
1 (10 ounce) package frozen chopped spinach |
5 pieces bacon |
Directions:
1. 1. Cook bacon until crisp. Once cooked & cool, chop finely.
2. 2. Thaw and drain spinach.
3. 3. In a medium metal bowl on very low heat, combine cream cheese, goat cheese, spinach, & bacon. The heat allows easier mixing.
4. 4. Butterfly tenderloin(s).
5. 5. Tenderize tenderloin with mallet.
6. 6. Place stuffing in tenderloin & tie with kitchen twine.
7. 7. Combine rub mixture ingredients and massage onto outside of tenderloin(s).
8. 8. Roast tenderloin(s) at 475 deg F for 30 minutes.
9. 9. Continue roasting at 400 deg F for 45-60 min or until pork reaches internal temp of 165 deg F.
10. 10. Remove and let cool for 20 minutes while pork continues to cook.
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