March 5, 2010, Newsletter Issue #296: Spinach Stuffed Pork Loin
Tip of the Week
This stuffed pork loin will serve 6-8 people, depending on the number of side dishes offered.
2 pounds pork tenderloin, split and pounded flat
1 Cup onions, chopped
1 Teaspoon olive oil
1 clove garlic, minced
1/2 Teaspoon pepper
2 Cups frozen spinach, thawed
1/3 Cup Parmesan cheese
1/2 Teaspoon garlic powder
1/4 Cup soy sauce
1/4 Cup honey
Saute onions and garlic in olive oil; add pepper. Let cool. Mix onions and
garlic with thawed spinach and Parmesan cheese.
Spread mixture 1/4 inch deep on flattened pork loin. Roll tightly and place in 2 inch deep pan. Sprinkle
with garlic powder.
Mix soy sauce and honey together; ladle over top of
pork.
Bake at 325 degrees for 40 minutes or to internal temperature of 165
degrees. Slice into medallions to serve.
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