The Fergus Falls Daily Journal

Herb-Stuffed Pork Tenderloin with Creamed Spinach

By Allison Myhre

April 4, 2008

2 comments

I need a day. Just one day. A day with no interruptions by phone, family or work, to gather my thoughts and clean my house from top to bottom. My kitchen floor is a fright, my vacuum is gathering dust, and the dust lining the furniture is downright impressive.

My Real Simple magazine and Martha Stewart have both tried to help me figure out a schedule so that I don’t have to do it all in one day. They brilliantly designed a grid to allow “balance” in my life while performing small daily tasks that will “simplify” my household and allow me to be a superwoman.

And honestly, while this all sounds reasonable, I just can’t do it. I can manage my laundry only because I can work from home some days. The rest, well, it will have to wait, because my primary goal most days is to wrap up my work and come up with something interesting to cook.

The other night I managed to find a nice pork tenderloin, and had a craving for spinach. Maybe it was wonderful because I haven’t cooked for so long and our family was craving something homemade, but I think this is a keeper recipe for the long run.

Herb-Stuffed Pork Tenderloin with Creamed Spinach

Serves 4

2 T. Dijon mustard

1-1/2 lb. pork tenderloin

1 cup fresh spinach, coarsely chopped

¼ cup assorted fresh herbs, coarsely chopped (I used basil, thyme, sage & rosemary)

3 T. fresh breadcrumbs

1 egg white, slightly beaten

1 T. olive oil

Salt & pepper

mustard sauce

¼ cup sour cream

2 T. mayonnaise

2 tsp. Dijon mustard

1 tsp. honey

Heat oven to 375 degrees. With a sharp knife, cut the tenderloin lengthwise, cutting to, but not through the other side. Spread the meat flat. Place the tenderloin between two sheets of plastic wrap and pound meat lightly until it forms a rectangle and is about ½ inch thick.

Spread the mustard evenly over the meat. Stir together the spinach, herbs, bread crumbs, and egg white, and spoon evenly over the tenderloin. Beginning at the narrow end, roll the tenderloin jelly-roll style. Tie meat with a string, first at the center, then at 1-inch intervals. (note: I had no string, and so just place in the pan at this point). Place meat on a rack in a shallow roasting pan. Brush oil over meat. Sprinkle with salt & pepper. Roast, uncovered, in a 375 degree F oven for 50 to 60 minutes or until meat is tender and slightly pink (160 degrees F) and juices run clear. Transfer to a warm platter.

Remove strings; keep warm while preparing sauce.

To serve, cut tenderloin into slices. Spoon Mustard Sauce over each serving. Sprinkle with chives if desired.

For Mustard Sauce: In small saucepan combine sour cream, mayonnaise, Dijon style mustard, and honey. Cook over low heat for 2 to 3 minutes or just until heated through. Do not boil. Serve immediately with pork slices.

Creamed Spinach

2 bags or bunches of fresh spinach (2-3 lbs)

1 small onion, finely chopped

2 garlic cloves, finely chopped

¾ cup heavy cream (I used half-n-half)

½ cup freshly grated parmesan cheese

Pinch ground nutmeg

Salt & pepper

To prepare the spinach, first remove any unwanted stems or brown parts. Rinse the leaves several times in cold water until all the dirt has been rinsed off. Drain the spinach but leave some water clinging to the spinach leaves.

Heat a large pan over medium-high heat and add the wet spinach. (This step may need to be done in batches.) Turn the spinach frequently with a pair of tongs as it cooks. Once it is wilted, remove it from the pan and place it in a strainer and squeeze out as much liquid as possible. (This step is very important. I use my salad spinner). Set aside.

Meanwhile, melt the butter in a saucepan over medium heat and add the garlic and onions. Cook until the onions are translucent and soft (about 10-15 minutes). Add the cream, parmesan, nutmeg, salt and black pepper and continue cooking until it is reduced a bit (about 5 minutes). Add the spinach to the cream and mix well. Continue to cook until most of the cream has been absorbed and the dish is thick and creamy. Remove from heat and serve.