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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
2 (3.4 lb each) whole pork tenderloins
1 small garlic clove
1 tsp salt
1 (3 oz) pkg cream cheese, room temperature
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
3 medium carrots, cut into julienne strips, cooked
1 chicken bouillon cube
1 cup hot water
Preheat oven to 325. Split each tenderloin lengthwise, cutting almost through to opposite side. Open out flay. Lay tenderloins, cut side up, overlapping them slightly with tips at opposite ends. Pound lightly to flatten evenly. Mash garlic with salt. Spread evenly over surface of meat, then spread with cream cheese.
Pat spinach over cream cheese and then arrange carrot strips lengthwise on spinach. Roll up tenderloins, starting on wide side, and tie with string at 2 inch intervals. Place in a shallow 2-quart casserole.
Dissolve bouillon cube in hot water, pour over meat. Bake, uncovered, for 1 hour or until meat is done, basting with bouillon several times. Let rest about 5 minutes before cutting in 1/2 - 3/4 inch slices to serve. Serves 6-8
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PORK TENDERLOIN FLORENTINE
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
2 (3.4 lb each) whole pork tenderloins
1 small garlic clove
1 tsp salt
1 (3 oz) pkg cream cheese, room temperature
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
3 medium carrots, cut into julienne strips, cooked
1 chicken bouillon cube
1 cup hot water
Preheat oven to 325. Split each tenderloin lengthwise, cutting almost through to opposite side. Open out flay. Lay tenderloins, cut side up, overlapping them slightly with tips at opposite ends. Pound lightly to flatten evenly. Mash garlic with salt. Spread evenly over surface of meat, then spread with cream cheese.
Pat spinach over cream cheese and then arrange carrot strips lengthwise on spinach. Roll up tenderloins, starting on wide side, and tie with string at 2 inch intervals. Place in a shallow 2-quart casserole.
Dissolve bouillon cube in hot water, pour over meat. Bake, uncovered, for 1 hour or until meat is done, basting with bouillon several times. Let rest about 5 minutes before cutting in 1/2 - 3/4 inch slices to serve. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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