Kale or Spinach Stuffed Pork

Name: Kale or Spinach Stuffed Pork
Ingredients: 4 cups roughly chopped spinach; 2 teaspoons chopped garlic; 1/2 cup feta or bleu cheese; 1 lb Pork Tenderloin (or pork loin trimmed of all fat); 1/2 teaspoons each Salt and Pepper; Cherry Tomatoes (handful, pricked with a knife blade)

You are here:

Home
Recipe
Kale or Spinach Stuffed Pork

Servings

Ingredients

4 cups roughly chopped spinach
2 teaspoons chopped garlic
1/2 cup feta or bleu cheese
1 lb Pork Tenderloin or pork loin trimmed of all fat
1/2 teaspoons each Salt and Pepper
Cherry Tomatoes handful, pricked with a knife blade

Servings

Ingredients

4 cups roughly chopped spinach
2 teaspoons chopped garlic
1/2 cup feta or bleu cheese
1 lb Pork Tenderloin or pork loin trimmed of all fat
1/2 teaspoons each Salt and Pepper
Cherry Tomatoes handful, pricked with a knife blade

Instructions

Preheat oven to 425 degrees. Spray oil onto a large piece of heavy duty aluminum foil and place on a baking sheet. Microwave Kale to soften, about two minutes. Squeeze out any extra water with a paper towel. Cut pork, almost in half, length wise. Season pork with salt and pepper. Distribute kale and cheese down the center of the pork and close. Tightly wrap the pork with the sprayed aluminum foil. Bake for 30 minutes or until cooked through. Remove from oven. Cut packet to release steam and let pork sit for five minutes. Meanwhile, blister cherry tomatoes in a hot, non-stick skillet. Cut pork into 8 medallions and top with blistered cherry tomatoes. Serve and Enjoy!

Share this Recipe