Ingredients with Measurements:
- 1 pork tenderloin (about 1 pound)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 cups fresh spinach leaves
- 1/2 cup crumbled feta cheese
- Salt and pepper, to taste
Special equipment needed:
- Kitchen twine
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the pork tenderloin lengthwise down the center, but not all the way through, so it can be opened like a book.
3. In a skillet over medium heat, add olive oil and garlic. Cook until fragrant, about 1 minute.
4. Add spinach to the skillet and cook until wilted, about 2-3 minutes.
5. Remove the skillet from heat and stir in feta cheese.
6. Spread the spinach and feta mixture evenly over the inside of the pork tenderloin.
7. Roll the pork tenderloin up tightly and tie with kitchen twine.
8. Season the outside of the pork tenderloin with salt and pepper.
9. Place the pork tenderloin on a baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 145°F.
10. Remove from the oven and let rest for 5-10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 2g
Protein: 32g
Substitutions for ingredients:
- Baby spinach can be used instead of regular spinach.
- Goat cheese can be substituted for feta cheese.
- Pork loin can be used instead of pork tenderloin.
Variations:
- Add chopped sun-dried tomatoes to the spinach and feta mixture.
- Use different types of cheese, such as blue cheese or cheddar.
- Add chopped nuts, such as walnuts or pecans, to the spinach and feta mixture.
Tips and tricks:
- Make sure to tie the pork tenderloin tightly with kitchen twine to prevent the filling from falling out.
- Use a meat thermometer to ensure the pork is cooked to the correct internal temperature.
- Let the pork rest before slicing to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Slice the stuffed pork tenderloin into rounds and arrange on a platter. Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
- Roasted vegetables, such as carrots or Brussels sprouts.
- Mashed potatoes or sweet potatoes.
- A side salad with a vinaigrette dressing.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes or sweet potatoes
- Side salad with a vinaigrette dressing
Troubleshooting advice:
- If the pork tenderloin is not cooked to the correct internal temperature, continue cooking until it reaches 145°F.
- If the filling falls out while rolling the pork tenderloin, use toothpicks to secure it in place.
Food safety advice:
- Always use a meat thermometer to ensure the pork is cooked to the correct internal temperature.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Pork tenderloin is a popular cut of meat that has been enjoyed for centuries. It is lean and tender, making it a great choice for a variety of dishes.
Flavor profiles:
The combination of spinach and feta cheese gives this dish a savory and slightly tangy flavor. The pork tenderloin adds a rich and meaty flavor.
Serving suggestions:
Serve the stuffed pork tenderloin with a side of roasted vegetables and mashed potatoes for a hearty and satisfying meal.
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