Pork Loin Stuffed Spinach and Emmenthaler Cheese. Stuff with spinach mixture and secure with kitchen twine. Pork loin roast stuffed with spinach,and fresh herbs, roasted to perfection - a wonderful dinner recipe for Thanksgiving. Sprinkle pork with salt and pepper.

I stuff a Pork Loin with cream cheese and spinach, grill asparagus spears, and piddle with some Hawaiian Rolls with some butter, honey, and seasonings. Top spinach-and-cheese-stuffed-pork-tenderloin recipes just for you. Spinach Bacon Stuffed Pork TenderloinThe Recipe Critic. garlic, fresh spinach leaves, pork tenderloin, butter, crumbled bacon and. You can have Pork Loin Stuffed Spinach and Emmenthaler Cheese using 14 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Pork Loin Stuffed Spinach and Emmenthaler Cheese

Prepare 1 of Pork Loin - either pre marinated or with Salsa Verde for 24 hr.
Prepare 4-6 oz of Emmenthaler Cheese.
You need 1 Package of Frozen Spinach.
It's 1/4 cup of Dry white wine (Chardonnay).
It's 4-6 Tbsp of Chopped Garlic (to taste, 50% reserved).
Prepare 1 Tbsp of Red Pepper.
It's 4 oz of prosciutto.
Prepare to taste of Salt and Pepper.
Prepare 2 tsp of Italian Seasoning.
It's 1/2 of White Onion.
Prepare 1 Cup of Vegetable Better than base.
You need 1 Cup of Red Wine.
You need 2-4 Tbsp of Black Pepper (to taste).
Prepare 1/2 of Yellow Pepper.

Spread goat cheese mixture evenly over pork; top with shallot mixture. Juicy stuffed pork tenderloin with spicy Italian sausage, spinach and mushrooms, all wrapped up in smokey, crispy bacon. I'd been toying with the idea of making a stuffed pork tenderloin like this for quite some time now. Pork, stuffed with pork, wrapped in.

Pork Loin Stuffed Spinach and Emmenthaler Cheese step by step

Preheat the oven to 350 Degrees, (use auto convect if it's a function on your stove.).
Prepare the Spinach according to the microwave package directions, but instead of water, use Chardonnay instead of water. Put 2 tsp or so of Chopped Garlic in with the Chardonnay in the dish, with a tsp of black pepper. Once cooked in the microwave, set aside for use as stuffing, and as a side vegetable for plating - keep warm at 200 degrees..
Slice the pork loin down the middle, and place slices of Emmenthaler Swiss cheese in the cavity, cover the Emmenthaler in slices of Prosciutto, and fill the remainder of the cavity with cooked spinach mentioned in Step 2..
Cover the pork loin in Pepper to taste, Italian seasoning, and bread crumbs prior to putting in the oven..
Bake the pork loin for 1 hour and 30 minutes.
For the gravy chop 1/2 onion, and 1/2 yellow pepper in a rough chop. Braise the onion for 10 minutes on medium in a pan, add the yellow pepper and cook for 5 minutes (while the Pork Loin is roasting). Generously add black pepper to taste (there really is no such thing as too much for the gravy.) Prepare 1 cup of Vegetable Better than Base in the microwave..
Pour the wine and vegetable base mixture into the pan you've cooked the onion and yellow pepper pan, and begin to reduce the mixture by half, constantly stirring the mixture on a high flame. This should take 15-20 minutes while the loin cooks in the oven..
Once the wine reduction has been completed, put it in a toaster over at 200 degrees to stay warm, or slip it into the microwave, and re heat it for 30 seconds on high to take the chill off before you serve it..
Once the pork loin reaches 148 degrees by meat thermometer, slice and serve. Usually this dish works very well with a package of risotto for a side dish, and using the remaining spinach as your vegetable side..

Stuffed Pork Tenderloin Recipe - juicy pork loin, loaded with mushrooms, spinach and cream cheese. spinach, mushrooms and bacon (recipe below). Steps to make stuffed pork tenderloin: Prepare the pork tenderloin for stuffing. Your butcher can butterfly the pork loins for you (slice them in half lengthwise almost all the way through, leaving a hinge of uncut meat). Plus Squeeze any excess water from the chopped spinach. See great recipes for Pork Loin Stuffed Spinach and Emmenthaler Cheese too!