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Spinach Stuffed Pork Tenderloin – from Debbie
Serves more than 6 (24 carbs)
2 Pork Tenderloins
1/2 cup Onions-chopped
1 Garlic clove-minced
10 oz mushrooms- sliced
10 oz Frozen Spinach- thawed, drained & chopped
3 Tbsp. Dijon Mustard
2 tsp. Rosemary
1 tsp. Parsley
1/2 cup White Wine
1 can College Inn Chicken Broth(or your own fresh)
Preheat oven to 350. Butterfly Pork & pound each to rectangle. Cook
onions, garlic, add 1 cup sliced mushrooms. Cook 2-3 minutes. Add spinach
cook 1-2 minutes. Add 1 Tbsp. Dijon, salt & pepper. Place 1/2 spinach
mixture on each tenderloin. Spread out evenly. Roll like jelly roll. Tie.
Roast for 45 minutes. The sauce is the remaining sliced mushrooms sautéed
in a little butter, add the wine, rosemary, parsley. Cook to reduce the
wine a little. Add chicken broth stir in remaining Dijon. Let Pork rest
before slicing on diagonal. Pour sauce over slices.