I was at the grocery store a few weeks ago when the sample lady was demo-ing a baked pork tenderloin. So, being a stay-at-home mom, I've become quite chatty with anyone who would talk to me, so after our conversation, I was pretty excited about making my own rendition of a roasted tenderloin. I've actually made this before, but I ended up forgetting to take a picture of it before we devoured it. I made it again tonight and it turned out just delicious. Oh, did I mention that I also baked it in my toaster oven?
This recipe is good for 3-4 servings of pork
Ingredients
1.5 pound pork tenderloin
3 large handfuls of spinach or any other dark leafy green
1 t olive oil
2 T bread crumbs
1/4 cup Parmesan cheese
2 handfuls of baby carrots
3 T of any vinagarette based salad dressing. (I used raspberry walnut vinagarette)
salt and pepper to taste
Procedure
1. Butterfly your pork tenderloin. You can find plenty of youtube videos that can show you how to do this.
2. In a saute pan, heat up 1 t of oil and cook the spinach until it is just wilted. Turn off the heat and add 1 T of the salad dressing, the bread crumbs, and the parmesan cheese. Mix.
3. Salt and pepper the pork loin and then spread the spinach mixture on top of the meat. Then, slowly roll the meat up and place the seam faced down on a roasting pan. (I used an 8x8 cake pan lined with foil).
4. Place the carrots around the roast and pour the rest of the salad dressing over the pork loin. You may want to pour more dressing if you'd like.
5. Bake in the oven at about 350 degrees until the internal temperature of the pork reaches 155 degrees. Turn off the oven and let the pork rest for about 10 minutes (the temperature will rise a bit to reach the perfect 160 degrees).
6. Slice and serve.
This recipe is good for 3-4 servings of pork
Ingredients
1.5 pound pork tenderloin
3 large handfuls of spinach or any other dark leafy green
1 t olive oil
2 T bread crumbs
1/4 cup Parmesan cheese
2 handfuls of baby carrots
3 T of any vinagarette based salad dressing. (I used raspberry walnut vinagarette)
salt and pepper to taste
Procedure
1. Butterfly your pork tenderloin. You can find plenty of youtube videos that can show you how to do this.
2. In a saute pan, heat up 1 t of oil and cook the spinach until it is just wilted. Turn off the heat and add 1 T of the salad dressing, the bread crumbs, and the parmesan cheese. Mix.
3. Salt and pepper the pork loin and then spread the spinach mixture on top of the meat. Then, slowly roll the meat up and place the seam faced down on a roasting pan. (I used an 8x8 cake pan lined with foil).
4. Place the carrots around the roast and pour the rest of the salad dressing over the pork loin. You may want to pour more dressing if you'd like.
5. Bake in the oven at about 350 degrees until the internal temperature of the pork reaches 155 degrees. Turn off the oven and let the pork rest for about 10 minutes (the temperature will rise a bit to reach the perfect 160 degrees).
6. Slice and serve.