Pork Tenderloin Stuffed with Spinach

Pork tenderloin stuffed with mixture of sautéed spinach, onion and garlic baked in a hot oven. While roasting pork is basted with a mixture of ketchup, orange juice and teriyaki sauce.

Ingredients -

1/2 (10 ounces) package Frozen Spinach, thawed and drained
3 tablespoons Butter
1/2 cup Red Onion, diced
1 Garlic Clove, diced
1/3 cup Dry Bread Crumbs
3 pounds Pork Tenderloin
2 tablespoons Ketchup
1/4 cup Orange Juice
2 tablespoons Teriyaki Sauce
1/2 teaspoon Ground Cumin

Preparation:

1. Preheat the oven to 350 degrees.

2. Saute the spinach, onions, garlic and butter over medium heat until soft.

3. Add in the bread crumbs.

4. Cut the tenderloin in half lengthwise.

5. Stuff the pork with the spinach mixture and secure with kitchen twine.

6. Mix the ketchup, orange juice and teriyaki sauce in a bowl.

7. Baste the tenderloin with 1/2 of the mixture.

8. Sprinkle the pork with cumin.

9. Place it in a shallow roaster and bake at 350 degrees uncovered for one hour.

10. Baste with the reserved marinade and cook one more hour covered.

11. Use a meat thermometer to check for doneness. Thermometer should read 160 to 170 degrees.

Pork Tenderloin Tip –

Cooking at Lower Oven Temperature

Roasting meat at a lower oven temperature (above 250 F.) will result in meat that is flavorful and moist. The time to cook a roast in this fashion takes longer, but the results are worth the wait.

Pork Tenderloin Tip –

Crisp Crust

One method to achieve a crisp surface is to pan sear your tenderloin on the stovetop to lock in juices before placing the roast in the oven to finish cooking. Never cover the roast while cooking unless otherwise specified or the meat will not crisp correctly.

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