Herb-Stuffed Pork Tenderloin with Seasoned Edamame and Beans

Can you believe that I couldn’t find a pork tenderloin at the grocery store.  *sigh*  I opted to use butterflied pork chops, which ended up working out very well, although I felt I cooked them a bit too long and they were a bit dry.  The flavor was very good and they were pretty simple to make.  We would definitely eat them again.

I paired these pork chops with baked sweet potatoes and another new recipe, Seasoned Edamame and Beans.  They had a little spicy kick to them, but not too bad.  It was the first time my husband had tried Edamame and he is definitely not a fan.  I would make these again, but separate out the beans so I’m eating just the Edamame and he eats the green beans.

HERB-STUFFED PORK TENDERLOIN

14oz. pork tenderloin, trimmed
2 tsp olive oil
1 clove garlic, minced
1.5 cups fresh spinach leaves
1/4 tsp seas salt
Coarsely ground black pepper, to taste
2 tbsp balsamic vinegar
2 tbsp Dijon mustard
2 sprigs rosemary (1 tbsp)

Preheat oven to 425 degrees F. Trim any fat from pork. Using a sharp knife, cut meat in half lengthwise, cutting to, but not through, to the other side. Spread the meat flat. Place tenderloin between 2 sheets of plastic wrap and pound lightly with the flat side of a meat mallet.

Heat oil in a pan over medium heat. Add garlic, spinach, salt, and pepper. Stir until spinach is wilted. Remove and roughly chop.

In a bowl, mix together vinegar, Dijon and rosemary. Spread mixture evenly over tenderloin. Spoon spinach evenly along the long, inner edge of the pork.

Roll up tenderloins, starting at the spinach end. Tie meat with string, first at center, then at 1-inch intervals.

Bake at 425 degrees F for 25-30 minutes, or until meat thermometer registers 160 degrees F. Let stand 5 minutes. Remove strings, cut pork into 1/4-inch-thick slices and serve.

——————–

SEASONED EDAMAME AND BEANS

Serves 1

1/2 cup frozen edamame (green soybeans)
1/2 cup green beans, quartered
Juice of 1/2 a lime
1/8 tsp coarse sea salt
1/8 tsp cayenne pepper
1 tsp dried oregano

Prepare edamame as per package directions and remove soy beans from shells.  Drain and add beans, lime juice, salt, cayenne pepper, and oregano.  Mix well and serve.