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Marinated Pork Tenderloin Stuffed with Spinach & Feta and Lemon Orzo Salad
2016-04-06
https://www.metro.ca/userfiles/image/recipes/filet-de-porc-marine-farci-aux-epinards-et-feta-et-salade-dorzo-citronnee-10433.jpg
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Pork tenderloin:In a skillet, prepare the stuffing by first sautéing the onions, spinach and green onions.In a bowl, combine onions, spinach, green onions, chopped parsley, egg yolk and crumbled Feta. Mix well.Cut tenderloins lengthwise about ¾ through but not all the way.Divide the stuffing between the 2 pork tenderloins and close, pressing firmly.Roll each tenderloin in 6 slices of bacon, using toothpicks to hold in place.Heat barbecue to high, then add pork.Reduce heat to medium-high and cook for 30 minutes, turning occasionally.Remove from grill, wrap in aluminum foil and let stand for 10 minutes before slicing.Orzo salad:Cook orzo according to manufacturer’s instructions, then drain.While still hot, combine pasta with tomatoes, green onions and olives.Drizzle with lemon juice and olive oil.Salt and pepper to taste.Slice each pork tenderloin into 6 medallions.Serve with orzo salad.
4
Metro
5
1
5
5
Marinated Pork Tenderloin Stuffed with Spinach & Feta and Lemon Orzo Salad
4
servings
0:30
Preparation
0:30
COOKING
1:10
TOTAL TIME
Ingredients
-
pork tenderloin
-
1/2
onion, finely chopped
-
2 cups
(500 mL)baby spinach, packed
-
3
green onion, chopped
-
1
bunch fresh parsley, stemmed and choped
-
1
egg yolk
-
1 cup
(250 mL)feta cheese, crumbled
-
2
shish taouk marinated pork tenderloins
-
12
slices of bacon
-
4
toothpicks
-
orzo salad
-
1 cup
(250 mL)orzo, not cooked
-
2
fresh Tomato, seeded and diced
-
2
green onion, chopped
-
5-6
kalamata olives, coarsely chopped
-
1
lemon, zest and juice
-
1/2 cup
(125 mL)olive oil
-
salt and freshly ground pepper
Preparation
Pork tenderloin:
In a skillet, prepare the stuffing by first sautéing the onions, spinach and green onions.
In a bowl, combine onions, spinach, green onions, chopped parsley, egg yolk and crumbled Feta. Mix well.
Cut tenderloins lengthwise about ¾ through but not all the way.
Divide the stuffing between the 2 pork tenderloins and close, pressing firmly.
Roll each tenderloin in 6 slices of bacon, using toothpicks to hold in place.
Heat barbecue to high, then add pork.
Reduce heat to medium-high and cook for 30 minutes, turning occasionally.
Remove from grill, wrap in aluminum foil and let stand for 10 minutes before slicing.
Orzo salad:
Cook orzo according to manufacturer’s instructions, then drain.
While still hot, combine pasta with tomatoes, green onions and olives.
Drizzle with lemon juice and olive oil.
Salt and pepper to taste.
Slice each pork tenderloin into 6 medallions.
Serve with orzo salad.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
