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Stuffed Pork Roast a la Michelle
- courtesy of Michelle Labelle, runner-up of 2000"Be the Chef for a Day" Contest
Ingredients
- 1 pork tenderloin
- 1 cup ground pork
- 6 small mushrooms, chopped
- 2 diced green onions
- 2 cloves puréed garlic
- 1/2 tsp ground pepper
- 1/4 tsp chopped parsley
- 1/4 tsp sage
- 1/4 tsp thyme
- 1 beaten egg
- 1 cup boiled spinach
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup bread crumbs
Instructions
Trim fat from tenderloin and cut lengthwise halfway through. Pound meat to 1/4 inch thickness. Lay boiled spinach leaves flat on tenderloin, covering meat entirely.
In skillet, brown ground pork. Add mushrooms, onions, garlic and ground pepper. Sauté.
Remove mixture from heat and add remaining ingredients, except salt and pepper. Mix well.
Spread mixture evenly over spinach and tie together with butcher twine. Sprinkle salt and pepper on meat.
Sear tenderloin in skillet. Transfer meat in a roasting pan and place in a pre-heated oven (350°). Cook for 45 minutes, or until only clear juices are running.
Remove from pan onto a cutting board and cut into 1/2 inch thick pinwheels.