Stuffed Recipes > Stuffed Meats >
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| | Spinach & Bacon Stuffed Pork Tenderloin
1/2 cup of finely chopped onion
1 clove garlic, minced
Vegetable cooking spray
1 cup of sliced fresh mushrooms
one 10 ounce package frozen chopped spinach, thawed and drained
4 slices of bacon, cooked and crumbled
1 tablespoon of Dijon mustard
1/4 teaspoon of salt
1/4 teaspoon of pepper
two (3/4 pound) pork tenderloins, trimmed
2 tablespoons of Dijon mustard
2 teaspoons of dried rosemary, crushed
1 teaspoon of dried oregano
1 teaspoon of pepper
1/4 teaspoon of salt
1/2 cup of Chablis or other dry white wine
Cook onion and garlic in a large nonstick skillet coated with cooking spray over medium heat, stirring constantly, until vegetables are tender. Add mushrooms; cook, stirring constantly 3 minutes. Stir in spinach and next 4 ingredients; set aside.
slice each pork tenderloin lengthwise down center, cutting to, but not through, bottom. Place between sheets of heavy duty plastic wrap; pound into a 12x8 inch rectangle.
Spoon half of spinach mixture over 1 tenderloin; spread to within 1/2 inch of sides. Roll tenderloin, jellyroll fashion, starting with short side. Tie with heavy string at 1 1/2 inch intervals. Repeat procedure with remaining tenderloin and spinach mixture.
Combine 2 tablespoons mustard and next 5 ingredients; spread evenly over tenderloins. Place seam side down in a shallow baking pan coated with cooking spray. Add wine to pan.
Bake at 325ºF. for 45 minutes. Let stand 10 minutes. Remove strings. Cut into 1/2 inch slices. Yield: 6 servings |
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