Tuesday, October 15, 2013

Stuffed Pork Tender Loin

Stuffed Pork Tenderloin
Paleo | Soy- Free | Grain- Free | Gluten Free

This was definitely an easy and delicious dish to make!

- 3 to 4 lb Pork Tenderloin (Boneless)
- 1 TBSP Finely Chopped Garlic
- 1/4 of Yellow Mustard
- 5 Strips of Bacon
- 3 Cups Fresh Spinach
- 1 Medium Apple of your Choice ( I used Fiji)
- 2 TBSP of Olive Oil (For Outside of Tenderloin)
- 1/2 TBSP of Fresh Rosemary, Salt and Pepper (For outside of Tenderloin)

1. Preheat Oven to 400 Degrees
2. Butterfly the Pork Loin (about 1/2 inch thick-- you can YouTube it if you don't know how)

3. Spread the mustard in the inside of the pork loin, you can sprinkle 1 TSP of rosemary if desired
4. Cook Bacon in a pan till crispy, and keep bacon grease, once bacon is cooled break apart into small pieces and sprinkle on top of mustard

5. Cut and core your apple and cut into 1/2 inch pieces
6. Cook the garlic and the apples in the bacon grease
7. Once the apples brown a little, throw in the spinach and cook until it wilts, once that happens turn off heat
8. Spread the apple, garlic and spinach over the bacon and mustard

9. Now here's the fun part, roll the tenderloin and tie with butchers twine (If you don't know how to do this, you can find videos on YouTube
10. Once the tenderloin is rolled and tied, spread oil over the outside and sprinkle with salt, pepper and rosemary
11. Put tenderloin in over and cook for an hour or until your thermometer reads 145 degrees

12. Once it's done, let tenderloin cool for about 10 mins then it's ready to cut into and served with your choice of sides.


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