Pork tenderloin
Votes: 13
Time: 1 hour 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
To make this recipe, rub the tenderloin with a Cajun spice blend, then stuff it with a cheese mixture of sun-dried tomatoes and spinach and bake, then quickly grill for a smoky flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.4 kg pork tenderloin
- 85-110 gr. Cajun spice mix
- 1 cup fresh spinach leaves
- 1/2 cup sun-dried tomatoes
- 1 tbsp. grated jalapeno jack cheese
- Olive oil
We recommend
Recipes with similar ingredients: pork, Cajun seasoning, sun-dried tomatoes, spinach, Monterey Jack cheese
Cooking the dish according to the recipe:
- Preheat oven to 160°C.
Drizzle the tenderloin with olive oil and rub generously with Cajun seasoning. Bake for 30-40 minutes. Remove from the oven, make a slit halfway down the tenderloin, and stuff it with a layer of spinach, sun-dried tomatoes, and grated jalapeño jack cheese.
Grill the stuffed meat for 20-30 minutes. Cut into medallions and serve immediately.
Categories:
recipe / Stuffed dishes / Dinner / Main courses / Meat / Grill, barbecue / Grilled meat
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