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Here's my favorite roast recipe, complete with an easy lesson on how to butterfly and stuff the meat with mouthwatering filling. Just follow the directions and refer to the how-to-photos.—Taste of Home Test Kitchen
Nutritional Analysis: 1 serving equals 248 calories, 12 g fat (6 g saturated fat), 87 mg cholesterol, 588 mg sodium, 2 g carbohydrate, 1 g fiber, 32 g protein.
Originally published as Spinach-Stuffed Pork Tenderloin in Country Woman November/December 2001, p24
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Apr. 06, 2010 by swtlissdrmwvr
This recipe was super easy to make. I was worried about the tenderness and moistness of the pork because it wasnt covered, and was scared it would dry out. BOY WAS I WRONG! Tender, juicy, and wonderful flavor! My daughter and even my husband are very picky eaters (i dont how i survive because i love all foods! lol) and BOTH of them loved this.
Reviewed on Dec. 21, 2009 by Mrs_Lucci_N_FL
I used Proscuitto instead of ham - and it was delish!
Reviewed on Nov. 09, 2009 by kristyn0417
This recipe was delicious and SO easy. It looks complicated and elegant but it was very simple. I served it with mashed baby reds.
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