Pork Loin Stuffed with Spinach

4.3
(143)

Pork loin stuffed with spinach, onion, garlic and bread crumbs, basted in a fabulous sweet sauce.

close up view of Pork Loin Stuffed with Spinach on a platter
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Prep Time:
25 mins
Cook Time:
2 hrs
Total Time:
2 hrs 25 mins
Servings:
5
Yield:
5 servings

Ingredients

  • ½ (10 ounce) package frozen chopped spinach, thawed and drained

  • 3 tablespoons margarine

  • ½ cup diced onion

  • 1 clove garlic

  • cup dry bread crumbs

  • 3 pounds pork tenderloin

  • 2 tablespoons ketchup

  • ¼ cup orange juice

  • 2 tablespoons teriyaki sauce

  • ½ teaspoon ground cumin

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Saute spinach, butter, onions and garlic over medium heat until soft. Add bread crumbs. Cut tenderloin in half lengthwise. Stuff with spinach mixture and secure with kitchen twine.

  3. In a bowl, mix ketchup, orange juice and teriyaki sauce. Baste tenderloin with 1/2 of the mixture. Sprinkle pork with cumin. Place in shallow roaster and bake at 350 degrees uncovered for one hour. Baste with reserved marinade and cook one more hour covered. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts (per serving)

357 Calories
13g Fat
12g Carbs
45g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 357
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 17%
Cholesterol 118mg 39%
Sodium 584mg 25%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 5%
Total Sugars 5g
Protein 45g
Vitamin C 10mg 49%
Calcium 73mg 6%
Iron 3mg 17%
Potassium 888mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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