Stuffed Pork Tenderloin

"I went to see Paula Deen at the Chicago Theater back in November with my daughter. Everyone who attended recieved these great recipes. I made it for our Holiday Party with Friends. They all loved it!! Paula Deen is one of my Idols that I would love to meet in person. So here's to you Paula...Thanks for a great dinner!!!!"
 
Download
photo by Crystal C. photo by Crystal C.
photo by Crystal C.
photo by Crystal C. photo by Crystal C.
photo by Chabear01 photo by Chabear01
Ready In:
1hr 55mins
Ingredients:
9
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • In a large skillet, melt butter over medium hear. Add onion and garlic; cook 5 minutes, stirring frequently, or until tender. Stir in spinach; cook 3 minutes. Add bacon, Parmesan, salt, and pepper. Stirring until cheese is melted; set aside. Butterfly tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure on right side. Open tenderloin, and place between 2 sheets of heavy-duty plastic wrap; flatten t 1/2 inch thickness, using a meat mallet or rolling pin.
  • Spread spinach mixture over tenderloin, leaving a 1/2 inch border. Roll-up tenderloin, jellyroll fashion, starting with long side. Tie tenderloin, at 2 inch intervals with heavy string. Preheat over to 475.
  • Place tenderloin on a lightly greased rack in a shallow roasting pan. Bake 20 minutes. Reduce heat to 325; cover, and bake 30 - 40 minutes, or until a thermometer inserted in thickest portion registers 155. Let stand 10 minutes before slicing.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I had pinned this recipe a few years ago & could make it without seeing recipe. Then I went to share with a friend & the link is gone. Glad I found this to share. This is a spectacular recipe that will surely impress. The degree of difficulty is fairly easy after you butterfly the pork loin. Makes for a beautiful presentation & tastes phenomenal!
     
    • Review photo by Crystal C.
  2. Made this last night and it was AWESOME! Even though I forgot the red pepper. I thought it just said pepper & thats what I added. I had about a 2 lb tenderloin, so I made the stuffing as directed and omitted some of it when I stuffed the tenderloin. Don't think I omitted enough cause I could only roll it over once but it was still GOOD. Next time, I might add sun dried tomatoes to the stuffing. I would Def. make this again. You could also stuff chops with this or use the stuffing on/in other meats.
     
  3. Made for Fall 09 PAC as the recipe was given. This was easy and delicous everyone ate their fill and went back for seconds. Thank you and Paula Deen (ain't she just a Peach?) for such a wonderful dinner.
     
Advertisement

RECIPE SUBMITTED BY

I live in Chicago. I'm a Medicare Liaison(Biller)for a hospital in Oak Lawn IL. For fun I search sites for new ideas and recipes. On 10/24/07, I recently attended a book sign in Skokie at Williams-Sonoma and the guest of honor was Giada De Laurentiis, from Everyday Italian FoodNetwork. She so sweet and pleasant and the biggest smile. She took time to get to know me She sign all 4 of my books, SHHH they are Christmas gifts. I received my very first cookbook at the age of 9, BettyCrocker big red hardbound book. I still have it and still cook from it. My passion is food. We have a group of friends that go out once a month to different restaurants and try different foods. I think my best experience was the Ethiopian Restaurant. I loved the culture and the spices that they use in their cooking. My pet peeves are people who are afraid to try new things or food. I look at it this way... life is too short, enjoy every minute.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes