Spinach and Artichoke Stuffed Pork Tenderloin
A delicious and quick weeknight meal- anybody can make it!
Servings 4 people
Calories 591kcal
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
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/2 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 loin on foil lined sheet pan, and bake until internal temperature at thickest part of meat reads 150-165 degrees internally.
Nutrition
Calories: 591kcal | Carbohydrates: 4g | Protein: 97g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 299mg | Sodium: 2112mg | Potassium: 1960mg | Fiber: 1g | Vitamin A: 4620IU | Vitamin C: 2.1mg | Calcium: 158mg | Iron: 5.5mg