Easiest Way to Prepare Homemade Pork tenderloin "stuffed" with spinach, lemon and rosemary

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, pork tenderloin "stuffed" with spinach, lemon and rosemary. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Pork tenderloin "stuffed" with spinach, lemon and rosemary is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Pork tenderloin "stuffed" with spinach, lemon and rosemary is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have pork tenderloin "stuffed" with spinach, lemon and rosemary using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Pork tenderloin "stuffed" with spinach, lemon and rosemary:

1. Get garlic, minced
2. Make ready lemon, juice and zest
3. Prepare rosemary, minced
4. Get loose cup baby spinach, chopped
5. Prepare pork tenderloins
6. Take Aged balsamic vinegar

Instructions to make Pork tenderloin "stuffed" with spinach, lemon and rosemary:

1. Preheat your oven to 425 F.
2. Put the minced garlic on a cutting board and sprinkle some course sea salt onto it. Using the flat of your knife, crush the garlic into a paste. Scrape the paste into a bowl and add the lemon zest, rosemary and spinach. Add a splash of extra virgin olive oil and mix to combine.
3. Lay the tenderloins onto a foil-lined baking tray so that the skinny end of one is against the fat end of the other. Make sure the loins are touching. Spoon the stuffing where the two loins meet. Carefully truss the loins together (I found 6 evenly spaced trusses worked pretty well). If any filling spills out, just push it back into the seam.
4. Rub the loins with a little olive oil, then season with salt and freshly cracked black pepper. Put the tray into the oven and bake for 35 minutes, or until a thermometer inserted into the thickest parts of the loins reads 135 F to 140 F.
5. Pull the tray from the oven and squeeze the juice from half a lemon onto it. Put it back in the oven for 1 to 2 minutes at a high broil, to brown the surface.
6. Pull the tray from the oven. Baste the meat with any tray juices, then let it rest for 5 minutes before carving into thick slices. Serve with a drizzle of the best quality balsamic vinegar you can afford.

So that’s going to wrap this up for this special food pork tenderloin "stuffed" with spinach, lemon and rosemary recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!