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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 x clove garlic, finely minced
- 1 sm bunch fresh spinach (8 to 10 ounces), rinsed and trimmed
- 2 lb pork tenderloin, split and pounded
- Â Â (2 to 3)
- Â Â Salt and freshly grnd black pepper, to taste
- 1 x roasted red bell pepper, skinned, seeded,
- Â Â and cut into strips
- 2 Tbsp. fontina cheese, grated
- 2 Tbsp. pine nuts
- Â Â Flour
- 3 x Large eggs, lightly beaten with
- 6 Tbsp. water
- Â Â Extra virgin olive oil
- Â Â Fresh breadcrumbs
- 1 sm bunch fresh arugula lettuce
- 1/4 c. cornichons, (gherkins)
- 3 Tbsp. capers
- 3 Tbsp. pine nuts
- 1/2 c. extra virgin olive oil
- 2 Tbsp. Romano cheese, grated
Direcciones
- In a medium-sized skillet, heat the oil and saute/fry the garlic for 3 to 5 min. Add in the spinach and saute/fry for 3 to 5 min more. Set aside.
- Preheat oven to 400 F. Sprinkle the loin with the salt and black pepper.
- Spread the split tenderloin with the reserved spinach mix, bell pepper strips, cheese, and pine nuts. Roll up the stuffed tenderloin and roll in the flour, then in the egg wash. Coat with the breadcrumbs.
- Place the loin in a preheated, large, oiled baking pan and brown on all sides. Roast for 15 to 20 min, or possibly till a meat thermometer reads 160 F. Remove from oven and let stand for 10 to 15 min. Slice and serve with the Arugula Pesto.
- Arugula Pesto:In a food processor, process the arugula, cornichons, capers, and pine nuts. Keep processing and slowly pour in the oil and add in the cheese.
- Makes about 3/4 C..
- YIELD: 4 TO 6 SERVINGS
- THE RHETT HOUSE INN
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 6 servings | |
| Calories 453 | |
| Calories from Fat 281 | 62% |
| Total Fat 31.95g | 40% |
| Saturated Fat 6.24g | 25% |
| Trans Fat 0.03g | |
| Cholesterol 206mg | 69% |
| Sodium 353mg | 15% |
| Potassium 910mg | 26% |
| Total Carbs 3.94g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.34g | 1% |
| Protein 37.66g | 60% |
