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Rice & Veggie Stuffed Pork with Salad

Serves: 3 – 4


I love pork tenderloin and finding ways to stuff it is always fun. Today it was rice, veggies and cheese. Placed on top of carrots and served with a salad it is a full meal.


Ingredients

2 tbsp olive oil

1 shallot finely chopped

1 long pepper finely diced

1 carrot shredded

Garlic salt or salt and pepper to taste

3 cups spinach

½ cup vegetable broth

2 cups cooked rice you like

Carrots

2 tbsp Olive Oil

1 tsp dried rosemary

Garlic salt or salt and pepper to taste

1 pork tenderloin

Garlic salt or salt and pepper to taste

1 ¼ cup shredded mozzarella cheese (divided)

1 Romaine lettuce head per two people

2 green onions

Salt and pepper to taste

Olive oil

Vinegar


Directions

  1. Preheat oven 390°F

  2. Heat oil in a skillet and sauté shallots, pepper and carrot for 3 minutes on high. Stir in garlic salt

  3. Add spinach and pour in vegetable broth. Stir well until spinach is wilted and liquid is absorbed

  4. Stir in rice and take off heat until ready to stuff pork

  5. Place as many carrots as you like in bottom of coverable roasting pan

  6. Add oil, rosemary and garlic salt and toss until carrots are well coated

  7. Pat dry pork tenderloin and place cutting board

  8. Remove fat and silverskin from pork and butterfly in half and then on each side

  9. Place on saran wrap and sprinkle one side with garlic salt or salt and pepper to taste

  10. Cover with saran wrap and pound both sides to ¼ inch thick with mallet

  11. Remove top layer of wrap and spread rice mixture all over the pork

  12. Use hands to pat the rice down, top with 1 cup mozzarella and pat down

  13. Using the short end roll up pork and place on top of carrots in pan

  14. Bake for 40 minutes covered, take out of oven and sprinkle with ¼ cup of mozzarella

  15. Bake uncovered for ten minutes and take out of oven and let sit for five minutes

  16. In the meantime clean and cut Romaine lettuce and green onions and place in bowl. Add salt, pepper, oil and vinegar to taste and toss until salad is well coated.

  17. Slice pork and serve with carrots and salad



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