Serves: 6
We love pork and finding ways to make it more flavourful is about mixing ingredient combinations. This one doesn’t disappoint as the cream cheese is infused with onions, peppers and spinach.
Ingredients
2 pork tenderloin
Garlic salt to taste
1 ½ cup cream cheese
1 medium onion finely chopped
1 red bell pepper finely chopped
2 cups spinach julienned
1 680 gr pack baby potatoes
1 tbsp oil
Garlic salt to taste
Directions
Preheat oven 390°F
Trim meat of fat
Butterfly each half
Sprinkle Lowry’s garlic salt on one side
Place meat in between two pieces of saran wrap
Pound meat with cleaver until ¼ inch thick
Combine cream cheese, onion and bell pepper and spread on ½ on each tenderloin
Sprinkle half spinach on each tenderloin
Roll each tenderloin tight
Place potatoes and oil in large roasting pan. Sprinkle with garlic salt and mix well until potatoes are coated with oil.
Add tenderloin rolls into pan and bake covered for 40 minutes
Uncover and bake another 5 minutes
Pork should read 145 – 160˚F on meat thermometer
Let rest for 10 minutes
Cut and serve with potatoes and a salad
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