Main Course: Pork Loin Stuffed with Spinach

on Feb 25, 2004

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Pork Loin Stuffed with Spinach

10 ounces chopped frozen spinach, thawed and water pressed out
3 tablespoons butter
1/2 cup diced onion
1 clove garlic, minced
4 - 5 pound pork tenderloin
Salt and pepper
1 cup grated Fontina cheese (you can substitute Monterrey Jack)
1/2 cup grated Parmesan cheese
1/2 cup dry white wine

Saute spinach in butter with onion until onion is tender. Add garlic and saute for a few minutes more. Using a very sharp knife, make a slit across the length of the tenderloin about a third of the way from the top. Continue slicing with the knife to try and "unroll" the tenderloin with slices. The idea is to butterfly the tenderloin and make it evenly as flat as possible. Cover tenderloin with wax paper and pound until about 1 inch thick. Sprinkle with salt and pepper. Spread spinach mixture evenly over the tenderloin. Add slices of Fontina cheese evenly over the spinach. Sprinkle with Parmesan cheese and roll up tenderloin. If you want, you can secure the tenderloin roll with string. I just put the seam side down and it holds together fairly well. Place tenderloin, seam side down in baking pan and sprinkle on the dry white wine. Bake in 400 F degree oven for one and a half to two hours. Start checking after an hour and a half. The meat may cook faster because it is thin. If using a meat thermometer, he internal temperature should be between 160 and 170. Allow tenderloin to sit for 10 - 15 minutes after you take it out of the oven. Slice into 1 to 2 inch slices and serve with juices from the pan.

The Skinny: Not much room for improvement.

Paula's Cornbread

2 slices of bread (any kind of bread)
Approximately 1 cup milk
2 eggs
2 cups corn meal
1/2 cup sugar (use more for a sweeter taste)
1 Tbsp. vegetable oil

In a saucepan, pinch up 2 slices of bread and just cover with water. Bring to a boil. Remove from heat . Add milk and 2 beaten eggs. Stir in corn meal, sugar and oil. The batter should be the consistency of pancake batter. ( Not too runny, not too thick.) Add more milk if too thick. Spray 9 x 13-inch Pyrex dish with nonstick spray and bake at 400 F degrees for 30 - 40 minutes or until golden brown.

The Skinny: Use your favorite egg and sugar substitutes and low fat milk.

Tomato Mozzarella Salad

1/2 cup olive oil
1/2 cup balsamic vinegar
1 Tbsp. fresh basil, chopped
2 cloves garlic, minced
1 tsp. Dijon mustard
Salt and pepper to taste
2 cups sliced Roma tomatoes
Thick slices of fresh mozzarella cheese
Fresh basil for garnish

Combine first 6 ingredients in a salad cruet and shake well, let stand for about 1 hour. Place slices of tomato on a platter and top with mozzarella and fresh basil. Just before serving, drizzle dressing over tomatoes. This recipe would be great with fresh garden tomatoes in the summertime.

The Skinny: Use low fat cheese.