Now it s time to roll up your sleeves and butterfly your pork tenderloin. Here we are stuffing a boneless pork loin with a mixture of spinach onion sweet raisins toasted pine nuts creamy feta cheese and a little bit of italian bread crumb to bind the mixture. In a saute pan over medium heat add a little olive oil. Taste and season with salt and pepper. Lay the roast out flat and liberally season with ground pepper.
Omit the pine nuts saute the veggies in broth or water and sear the pork in a nonstick skillet. Mix until well combined. Sprinkle the tomatoes and pine nuts lengthwise over half of the pork. Season the pork chops with salt and black pepper on both sides. When the shallots have started to soften add the spinach and a pinch of nutmeg.
-
RELATED ARTICLE :
- whisky teacher scotch
- whisky teachers 50
- white fish soup recipe
Find this pin and more on phase 2 fast metabolism diet foods by haylie pomroy. Add pine nuts raisins and spinach and sprinkle with kosher salt a few pinches. Cook until the spinach has wilted drain as much water as you can and add it to a blender or food processor. Add your mozzarella and pine nuts and mix until you get a smooth thick mixture. When the oil or butter is hot add the minced shallots and saute until slightly translucent about 3 minutes.
Leave on the heat until any remaining water in the spinach has evaporated. A artful combination of savory and sweet and so yummy delicious. Spoon the mixture down the center of your opened tenderloin being careful not to overfill. Heat up some oil in a frying pan and add spinach. Then add the hot spinach filling the toasted pine nuts and a layer of gorgonzola cheese.
To stuff and cook the pork loin. To stuff and cook the pork loin. Leave on the heat until any remaining water in the spinach has evaporated. Find this pin and more on phase 2 fast metabolism diet foods by haylie pomroy. Carefully sear pork on all sides 1 2 minutes per side place in oven and cook for 20 25 minutes until internal temperature of pork is 170 f degrees.
Then add the hot spinach filling the toasted pine nuts and a layer of gorgonzola cheese. Omit the pine nuts saute the veggies in broth or water and sear the pork in a nonstick skillet. Add pine nuts olives and spinach. Now it s time to roll up your sleeves and butterfly your pork tenderloin.
