Ingredients Jump to Instructions ↓

  1. 2 pork tenderloins (about 12 ounces each)

  2. 1 clove garlic, minced

  3. 1 tablespoon butter or margarine

  4. 6 cups torn fresh spinach

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon ground marjoram

  7. 1/8 teaspoon pepper

  8. 4 teaspoons freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a large skillet cook garlic in hot butter until tender. Stir in spinach, salt, marjoram and pepper. Cook 3 minutes or till spinach is wilted; set aside.

  2. Cut each pork tenderloin lengthwise without cutting all the way through; use fingers to open and flatten tenderloins. Pound each tenderloin with a meat mallet to 1/4-inch thickness.

  3. Spread spinach mixture over one of the tenderloins; sprinkle with Parmesan cheese. Place the remaining tenderloin, cut side down, atop the spinach mixture. Secure with string. Place on rack in shallow roasting pan.

  4. Roast in a 425°F (220°C) oven for 20 minutes.

  5. To serve, remove string and slice.


Send feedback