Spinach Stuffed Pork Tenderloin [Bulkbites.com]

• Servings: 1
• Time: 35 minutes

This spinach stuffed pork tenderloin is a perfect muscle gain recipe that provides adequate protein to a bodybuilder. This preparation is good for those days when you need power for weight training. It is full of muscle building nutrition and energy. Spinach with other vegetables is there for crucial fiber, iron and calcium, to increase the absorption and circulation of the nutrition in the blood stream. Try this mouthwatering stuffed pork tenderloin recipe to get the power of lifting weights. It is rich in flavors and extremely tasty, paired well with your pasta and salad preparation. Include this wonderful recipe in your dinner table and get the power for next day workout.

Nutrition

• calories: 343
• protein: 32
• carbs: 48
• fat: 6
• saturated fat: 1.22
• polyunsaturated fat: 0.61
• monounsaturated fat: 0.53
• cholesterol: 4
• sodium: 251
• potassium: 1274
• dietary fiber: 12.35
• sugars: 6.02
• vitamin a: 961
• vitamin c: 27
• calcium: 412
• iron: 10
• magnesium: 0
• complex carbs: 29.63
• other fats: 3.64

Ingredients

• 1 loin, whole Pork loin, Tenderloin, trimmed, separate fat and lean only.
• 1 cup Spinach, cooked, boiled, drained, without salt
• 1 package yields Artichokes, (globe or french), frozen, cooked, boiled, drained, without salt
• 1 tbsp Cheese, parmesan, dry grated, reduced fat
• 1 tbsp Spices, rosemary, dried
• 1 dash Salt, table
• 1 tbsp, ground Spices, pepper, black
• 50 gram Apple Juice
• 1 fl oz Cranberry juice, unsweetened
• 1 tbsp Brown Sugar
• 1 tsp Vinegar, balsamic
• 1 tbsp, ground Spices, pepper, black

Instructions

• In a bowl add chopped spinach, artichokes, cheese and rosemary, mix well to combine.
• Make a lengthwise slit in the tenderloin, deep enough to open flat the meat. Then pound it with mallet to flatten the tenderloin.
• Now season the flatten tenderloin with salt and pepper, place the spinach mixture over the tenderloin and close it with kitchen string and toothpick.
• Arrange in a baking tray and bake in the oven for 20 minutes at 425 degree F.
• Prepare the sauce by adding apple & cranberry juice, vinegar and sugar in a pan and cook until thick.
• Drizzle the sauce over tenderloin and bake again for 10 minutes at the same temperature.
• Turn off the oven and let it remain inside for 10 minutes before slicing.