Spinach and Artichoke Stuffed Pork Tenderloin #Meat #Stuffed #Artichoke

4.7 ★★★★★ | A delicious and quick weeknight meal- anybody can make it! #Meat #Stuffed #Artichoke

4.7 ★★★★★ | A delicious and quick weeknight meal- anybody can make it! #Meat #Stuffed #Artichoke



Spinach and Artichoke Stuffed Pork Tenderloin #Meat #Stuffed #Artichoke , .


4.7 ★★★★★ | A delicious and quick weeknight meal- anybody can make it! #Meat #Stuffed #Artichoke

Total Time: 40 Minutes, Servings: 4 Servings



Ingredients :
  • 1 pork tenderloin 1 to 1.5 lbs is perfect
  • salt
  • pepper
  • Spinach Artichoke Stuffing
  • 1 8 oz block of cream cheese
  • 1 8 oz can of artichoke hearts sliced and chopped
  • 1 cup thawed frozen spinach drain excess moisture
  • 1/4 cup parmesan cheese
  • 1 tbsp pepper
  • 1 tbsp salt
  • 1 tbsp granulated garlic



Instructions :
  • Preheat oven to to 400 degrees farenheit
  • Butterfly pork loin following instructions above. Cover with a sheet of plastic wrap and pound with the flat side of a meat tenderizer (pounding with a rolling pin works in a pinch) until 1/2" to 3/4" thick (without tearing through meat).
  • Combine ingredients for spinach/artichoke mixture. TIP- Make sure you drain your spinach and artichoke well to prevent excess moisture- a wire mesh strainer works great.
  • Spread spinach/artichoke mixture on pork tenderloin. Roll tightly, and tie with cooking twine to hold everything together.
  • Sprinkle pork loin with salt and pepper. Sear pork loin in 1 tbsp of olive oil for 3-5 minutes, or until dark golden sear develops.
  • Place pork lion on foil lined sheet pan, and bake until internal temperature at thickest part of meat reads 150-165 degrees internally.



Copyright: Food Recipes Ataaz

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