Rolled Stuffed Pork Tenderloin with Arugula Pesto
Nutrition
Calories: 136.19 kcalCarbohydrates: 3.19 gProtein: 7.52 gFat: 10.97 gSaturated Fat: 2.4 gCholesterol: 146.68 mgSodium: 124.83 mgFiber: 1.56 gVitamin A: 154.4445 IUCalcium: 100.32 mgIron: 2.61 mg
Ingredients
- 1 tbsp olive oil
- 1 clove garlic finely chopped
- 1 small bunch fresh spinach 8 to 10 ounces, rinsed and trimmed
- One 2- to 3-pound pork tenderloin split and pounded
- Salt and freshly ground black pepper to taste
- 1 roasted red bell pepper skinned, seeded, and cut into strips
- 2 tbsp grated fontina cheese
- 2 tbsp pine nuts
- Flour
- 3 eggs lightly beaten with 6 tbsp water
- Olive oil
- Fresh bread crumbs
Instructions
- In a medium-sized skillet, heat the oil and sauté the garlic for 3 to 5 minutes.
- Add the spinach and sauté for 3 to 5 minutes more. Set aside.
- Preheat oven to 400°F.
- Sprinkle the loin with the salt and black pepper.
- Spread the split tenderloin with the reserved spinach mixture, bell pepper strips, cheese, and pine nuts. Roll up the stuffed tenderloin and roll in the flour, then in the egg wash. Coat with the bread crumbs.
- Place the loin in a preheated, large, oiled baking pan and brown on all sides.
- Roast for 15 to 20 minutes, or until a meat thermometer reads 160°F.
- Remove from oven and let stand for 10 to 15 minutes.
- Slice and serve with the prepared Arugula Pesto.