Email to Stella      

Tenderloin: Walnut Stuffed Pork Tenderloin

Source of Recipe

California Walnut Commission


List of Ingredients

1 cup chopped California Walnuts
1/2 cup frozen spinach, thawed and drained
1/2 cup Feta cheese
1 tbsp bread crumbs
1 egg
1/2 tsp nutmeg
1 tsp dried mint
1 lb pork tenderloin (butterflied)
3 garlic cloves, crushed Salt and Pepper to taste



Recipe

In food processor, add walnuts: pulse 3 times. Add spinach, cheese and bread crumbs; pulse until blended. Add egg, nutmeg and mint; pulse 2 times. Place butterflied pork tenderloin on parchment paper, skin side down; rub inside with garlic, salt and pepper. Spread stuffing mix across surface. Roll pork tenderloin, seam side down; tie with butcher twine. Salt and pepper pork loin; roast in 425°F [220°C] oven 20 to 25 minutes or until juices run clear when pierced with fork. Remove from oven; let rest 10 minutes. Slice on the bias revealing walnut and spinach pinwheels.

Serve with a spicy ragout of romano and black beans tossed with cumin, cilantro, and peppers.

Makes 4 servings.