Ingredients: 1-1/2 to 2 lbs. pork tenderloin
2 boxes frozen chopped spinach, thawed
1 medium Spanish onion, chopped
3 cloves garlic, minced
3 Tbs. butter
2 Tbs. chopped fresh rosemary or 1 Tbs. dried rosemary
2 Tbs. chopped fresh parsley
3/4 cup sour cream
1 large egg
Salt and pepper to taste
Olive oil
Bearnaise sauce
Preparation: Preheat oven to 350 degrees. Butterfly (to cut a boneless piece of meat almost in half so you can form a butterfly shape) each tenderloin. Pound butterflied tenderloins evenly between 2 pieces of waxed paper until 1/4 inch thick. Cover and refrigerate. Melt butter over medium heat and add onion and garlic. Saute until the liquid is gone. Add 2 tablespoons of rosemary and 2 tablespoons of parsley. Stir in 2 packages of thawed, chopped spinach. Be careful not to scorch the filling. In small bowl, combine sour cream and egg; stir into the spinach mixture. Salt and pepper to taste. Spread the spinach filling over each tenderloin. Roll up and secure with kitchen twine. Place tenderloins in a greased baking dish. Drizzle with olive oil, and cover with aluminum foil. Bake 20 minutes, uncover, and bake another 15 to 20 minutes. Make the bearnaise sauce and garnish with remaining parsley. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Classic Cooking With Pork: Over 100 Luscious Ways to Prepare the Other White Meat
Model: 1550138766
Author: Philippe Molle
(1997)
Key Porter Books
Westport, CT 06880-2157
Fax: 800-565-6034
Email: service@fireflybooks.com
Sauce Bible: A Guide to the Sauciers Craft
Model: 0471572280
Author: David Paul Larousse
(1993)
John Wiley & Sons
Somerset, NJ 08875-1272
Phone: 732-469-4400
Fax: 732-302-2300
Email: compbks@wiley.com
| 
)
