Spinach N Sausage Pork Loin Recipes

SPINACH-STUFFED PORK TENDERLOIN

Spinach-Stuffed Pork Tenderloin image

Here's my favorite roast recipe, complete with an easy lesson on how to butterfly and stuff the meat with mouthwatering filling. Just follow the directions and refer to the how-to-photos.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pork tenderloin (about 1 pound)
1/2 teaspoon celery salt, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon pepper, divided
4 slices provolone cheese
2 cups fresh spinach
2 thin slices deli ham (1/2 ounce each)

Steps:

Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently., Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan., Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 248 calories, Fat 12g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 588mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein.

SPINACH 'N' SAUSAGE PORK LOIN

Spinach 'n' Sausage Pork Loin image

Two of our grown children often have dinner with us. They get a charge when they find out it was their dad that cooked the meal; this is one of my best. -Ed Leland, Van Wert, OH

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 egg, lightly beaten
1/2 cup slivered almonds, toasted
1/4 cup dry bread crumbs
2 tablespoons minced fresh parsley
1 tablespoon onion soup mix
4 garlic cloves, minced
1 teaspoon pepper
5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1 teaspoon dried thyme, divided
1/2 pound bulk Italian sausage
1 boneless pork loin roast (about 3 pounds)
1 tablespoon olive oil

Steps:

Preheat oven to 350°. In a large bowl, combine the first seven ingredients; stir in spinach and 1/2 teaspoon thyme. Add sausage; mix lightly but thoroughly., Cut lengthwise through center of pork roast to within 1/2 in. of bottom. Open roast flat; cover with plastic wrap. Pound with a meat mallet to flatten slightly. Remove plastic; spread sausage mixture over roast. Starting at a long side, roll up jelly-roll style; tie at 2-in. intervals with kitchen string. Secure ends with toothpicks., Place roast on a rack in a shallow roasting pan, seam side down. Brush with oil; sprinkle with remaining thyme. Roast 2 to 2-1/2 hours or until a thermometer reads 160°. Remove roast from oven; tent with foil. Let stand 10 minutes before slicing.

Nutrition Facts :

PORK TENDERLOIN STUFFED WITH SAUSAGE AND SPINACH

Pork Tenderloin Stuffed with Sausage and Spinach image

You'll love this Pork tenderloin, stuffed with a combination of sausage, spinach, bread and mozzarella cheese served with a mushroom marsala sauce! It's a perfect date night dinner!

Provided by Chef Dennis Littley

Categories Entree

Time 45m

Number Of Ingredients 15

Ingredients

2 in Pork Tenderloin (usually two a pack)
1 lb sweet sausage
8 oz bag baby spinach
2 oz shredded mozzarella cheese
2 cups stale bread cubes
1 eggs (lightly beaten)
4 oz chicken stock (more if needed)
1 cup seasoned bread crumbs
2 tbsp olive oil
1 cup Marsala
1 cup chicken stock
12 oz mushrooms - sliced
2 tbsp butter
2 tbsp flour
1 oz heavy cream

Steps:

Preheat oven to 350 degrees

Nutrition Facts : Calories 804 kcal, Carbohydrate 49 g, Protein 58 g, Fat 38 g, SaturatedFat 13 g, Cholesterol 193 mg, Sodium 1127 mg, Fiber 4 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 21 g, ServingSize 1 serving

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