Roasted Stuffed Pork Tenderloin
Adapted From: Paleo Cupboard
Makes 4 Servings
Stars of the Show for the Pork Tenderloin:
- 1 lb pork tenderloin, butterflied and pounded thin
- 3 slices cooked bacon
- dried thyme, to taste
- sea salt and pepper, to taste
- onion powder, to taste
- 1 garlic clove, minced
- 4 cups spinach, wilted in bacon grease
- 2 tbsp olive oil
- 1/2 lemon juiced
- parsley, sea salt, and pepper, to taste
Preheat oven to 375 degrees.
Spread the spinach bacon mixture on the pork tenderloin and sprinkle the seasonings on top with the garlic. Roll the tenderloin and place on a baking sheet sprayed with nonstick cooking spray.
Cook for 30-35 minutes or until the inside reaches 145 degrees.
While the tenderloin cooks mix the lemon parsley oil in a small bowl.
When the pork is done cooking transfer to a cutting board and allow to rest for 10 minutes lightly covered in aluminum foil. Slice into rolls and serve with the lemon oil. Enjoy!
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