Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pork tenderloin "stuffed" with spinach, lemon and rosemary. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Scrape the paste into a bowl and add the lemon zest, rosemary and spinach. Add a splash of extra virgin olive oil and mix to combine. Lay the tenderloins onto a foil-lined baking tray so that the skinny end of one is against the fat end of the other. Make sure the loins are touching.

Pork tenderloin "stuffed" with spinach, lemon and rosemary is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Pork tenderloin "stuffed" with spinach, lemon and rosemary is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook pork tenderloin "stuffed" with spinach, lemon and rosemary using 6 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Pork tenderloin "stuffed" with spinach, lemon and rosemary:

1. Make ready 2 cloves garlic, minced
2. Get 1 lemon, juice and zest
3. Make ready 1 tsp rosemary, minced
4. Take 1 loose cup baby spinach, chopped
5. Make ready 2 pork tenderloins
6. Prepare Aged balsamic vinegar

Juicy Mediterranean Stuffed Pork Tenderloin is stuffed with spinach, feta, and sundried tomatoes with a rich and tangy balsamic rosemary glaze. Cut pork lengthwise, cutting to but not through other side. Sprinkle pork with salt and pepper. Spoon spinach mixture evenly over pork.

Instructions to make Pork tenderloin "stuffed" with spinach, lemon and rosemary:

1. Preheat your oven to 425 F.
2. Put the minced garlic on a cutting board and sprinkle some course sea salt onto it. Using the flat of your knife, crush the garlic into a paste. Scrape the paste into a bowl and add the lemon zest, rosemary and spinach. Add a splash of extra virgin olive oil and mix to combine.
3. Lay the tenderloins onto a foil-lined baking tray so that the skinny end of one is against the fat end of the other. Make sure the loins are touching. Spoon the stuffing where the two loins meet. Carefully truss the loins together (I found 6 evenly spaced trusses worked pretty well). If any filling spills out, just push it back into the seam.
4. Rub the loins with a little olive oil, then season with salt and freshly cracked black pepper. Put the tray into the oven and bake for 35 minutes, or until a thermometer inserted into the thickest parts of the loins reads 135 F to 140 F.
5. Pull the tray from the oven and squeeze the juice from half a lemon onto it. Put it back in the oven for 1 to 2 minutes at a high broil, to brown the surface.
6. Pull the tray from the oven. Baste the meat with any tray juices, then let it rest for 5 minutes before carving into thick slices. Serve with a drizzle of the best quality balsamic vinegar you can afford.

Sprinkle pork with salt and pepper. Spoon spinach mixture evenly over pork. Place pork on rack in pan. First I tenderized the meat real good then I made a marinade using wine lemon juice EVOO (extra virgin olive oil) rosemary and cut up pitted kalamata olives. I then follow the rest of the recipe according to how it is written.

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