Serves: 3 – 4
I love pork tenderloin and finding ways to stuff it is always fun. Today it was rice, veggies and cheese. Placed on top of carrots and served with a salad it is a full meal.
Ingredients
2 tbsp olive oil
1 shallot finely chopped
1 long pepper finely diced
1 carrot shredded
Garlic salt or salt and pepper to taste
3 cups spinach
½ cup vegetable broth
2 cups cooked rice you like
Carrots
2 tbsp Olive Oil
1 tsp dried rosemary
Garlic salt or salt and pepper to taste
1 pork tenderloin
Garlic salt or salt and pepper to taste
1 ¼ cup shredded mozzarella cheese (divided)
1 Romaine lettuce head per two people
2 green onions
Salt and pepper to taste
Olive oil
Vinegar
Directions
Preheat oven 390°F
Heat oil in a skillet and sauté shallots, pepper and carrot for 3 minutes on high. Stir in garlic salt
Add spinach and pour in vegetable broth. Stir well until spinach is wilted and liquid is absorbed
Stir in rice and take off heat until ready to stuff pork
Place as many carrots as you like in bottom of coverable roasting pan
Add oil, rosemary and garlic salt and toss until carrots are well coated
Pat dry pork tenderloin and place cutting board
Remove fat and silverskin from pork and butterfly in half and then on each side
Place on saran wrap and sprinkle one side with garlic salt or salt and pepper to taste
Cover with saran wrap and pound both sides to ¼ inch thick with mallet
Remove top layer of wrap and spread rice mixture all over the pork
Use hands to pat the rice down, top with 1 cup mozzarella and pat down
Using the short end roll up pork and place on top of carrots in pan
Bake for 40 minutes covered, take out of oven and sprinkle with ¼ cup of mozzarella
Bake uncovered for ten minutes and take out of oven and let sit for five minutes
In the meantime clean and cut Romaine lettuce and green onions and place in bowl. Add salt, pepper, oil and vinegar to taste and toss until salad is well coated.
Slice pork and serve with carrots and salad
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