Sunday, April 3, 2011

Spinach and Bacon Stuffed Pork Tenderloin

Spinach and Bacon Stuffed Pork Tenderloin


1/2    - cup finely chopped onion
1       - clove garlic, minced
         - Vegetable cooking spray
1       - cup sliced fresh mushrooms
1       - (10-ounce) package frozen chopped spinach, thawed and drained
4       - slices bacon, cooked and crumbled
1       - tablespoon Dijon mustard
1/4    - teaspoon salt
1/4    - teaspoon pepper
2       - (3/4-pound) pork tenderloins, trimmed
2       - tablespoons Dijon mustard
2       - teaspoons dried rosemary, crushed
1       - teaspoon dried oregano
1       - teaspoon dried thyme
1       - teaspoon pepper
1/4    - teaspoon salt
1/2    - cup Chablis or other dry white wine


Step 1
- Cook onion and garlic in a large non stick 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

Step 2
- Slice each pork tenderloin lengthwise down center, cutting to, but not through, bottom. Place between sheets of heavy-duty plastic wrap, pound into a 12- x 8-inch rectangle.

Step 3
- 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.

Step 4
- 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

Step 5
- Bake at 325 degrees at 45minutes. Let stand 10 minutes, remove strings. Cut into 1/2-inch slices.

Yield: 6 servings

Calories 227 (33% from fat)
Fat 7.6g (2.4g saturated)
Cholesterol 88mg
Sodium 504mg
Carbohydrate 6g
Fiber 2.2g
Protein 29.4g

Recipe By: Phyllis Taylor
From: Giliham, Arkansas
Book: Southern Living
Page: 127

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