Pork tenderloin fillets covered with a spinach-Prosciutto mixture, then wrapped in puff pastry and baked.
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Preparation : 30 min Cooking : 30 min
590 calories/serving
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- Recipe
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Ingredients
| 1/2 | onions, finely chopped | 100 g | |
| 1 clove | garlic, minced | ||
| 3 cups | baby spinach | 50 g | |
| 4 | sun-dried tomatoes (oil packed), coarsely chopped | 16 g | |
| 26 g | Parma ham/Prosciutto, coarsely chopped | 2 1/4 slices | |
| 1 tbsp | olive oil | 15 mL | |
| 2 tbsp | butter, unsalted | 28 g | |
| 1 | pork tenderloin | 300 g | |
| 200 g | puff pastry dough | 1/2 box | |
| white flour (all purpose), to roll out the pastry | |||
| 1 pinch | salt [optional] | 0.2 g | |
| ground pepper to taste [optional] | |||
| parchment paper |
Before you start
Defrost the puff pastry dough at room temperature for 2 hours or overnight in the refrigerator. The dough should be flexible but still feel cold to the touch.
Keep the serving plates warm on the stove while you're preparing the dish.
Method
Prepare the stuffing
- Prepare the vegetables : Finely chop the onion and mince the garlic. Wash the baby spinach leaves then drain them well. Coarsely chop the sun-dried tomatoes and the Prosciutto slices.
- Heat the oil and butter in a pan to a fairly high temperature. Brown thefillet(s) on each side, about 6-8 min total, then season with salt and pepper. Take the fillet(s) out of the pan and transfer them to a plate. Set aside.
- Add the onion and garlic to the pan, then sauté until they become translucent, about 2-3 min. Add the tomatoes, Prosciutto pieces and spinach. Sauté 2-3 min, with stirring, untilthe spinach wilts. Let the mixture cool down a few minutes, then put it in the refrigerator for about 10 min to reduce the humidity content slightly before wrapping with the puff pastry.
Wrap with the puff pastry and bake
- Preheat the oven to 190°C/375°F. Line a large baking sheet (about 30 x 38 cm) with parchmentpaper.
- To wrap each fillet, roll out the puff pastry into a 30 x 24 cm rectangle (approx.), using a rolling pin on a lightly floured board. Arrange one fillet in the centre of the rectangle, then put the stuffing on top. Wrap the fillet completely with the pastry, brushing the pastry edges with water so that they will stick together. Press the edges of the pastry closed with the tines of a fork.
- Repeat with the remaining fillet(s) if applicable. Put each wrapped fillet on the prepared baking sheet.
- Bake in the middle of the oven 30 min until the pastry is golden-brown. For a nicer crust, turn on the top broiler for the last 2 min (but do not let it burn!)
- Serve on the warmed plates.
Nutrition Facts Table
per 1 serving (210 g)
Amount % Daily Value |
Calories 590 |
Fat 37 g 57 % |
Saturated 8.5 g 44 % |
Cholesterol 70 mg |
Sodium 340 mg 14 % |
Carbohydrate 36 g 12 % |
Fibre 2 g 8 % |
Sugars 2 g |
Net Carbs 34 g |
Protein 29 g |
Vitamin A 29 % |
Vitamin C 19 % |
Calcium 3 % |
Iron 24 % |
More info
Claims
This recipe is :
- Free :
- Added Sugar
- Excellent source of :
- Folacin, Manganese, Niacin, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin K, Zinc
- Good source of :
- Iron, Magnesium, Pantothenic Acid, Phosphorus, Potassium, Vitamin B12, Vitamin B6
- Source of :
- Copper, Fibre, Omega-3, Omega-6, Vitamin C, Vitamin E
DIABETES Exchange
| Food Group | Exchanges |
|---|---|
| Starches | 0 |
| Vegetables | 1 |
| Meat and Alternatives | 3 |
| Fats | 1 ½ |
Check out our Meal Plans for Type 2 Diabetes
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This recipe is in the following categories
Pork | Main courses/Entrées | Source of Omega-3 | High Iron | Bake | Christmas | Easter | Thanksgiving | Valentine's Day
Top Reviews
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march 27, 2010 | I would make this recipe again
This was fabulous and much easier to make than what you would think by reading the recipe. My guests were impressed and so was I.
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