Spinach-and-basil stuffing dresses up extra-lean pork
07/07/2014 12:00 AM
07/03/2014 3:47 PM
Pork tenderloin is as lean as skinless chicken breast – and sometimes just as bland. The trick is to gussy it up.
This recipe for spinach- and basil-stuffed pork tenderloin rolls up fresh spinach and basil and pairs it with canned tomatoes for ease of preparation. When tomatoes are in season, feel free to substitute 2 cups chopped, fresh, ripe tomatoes.
The sliced pinwheel design, called a roulade, is a showstopper every time, and it’s tasty, too.
Accompaniments: If desired, add 1 cup sliced fresh mushrooms to the tomato mixture. Saute onion, as directed, then add mushrooms. Cook, stirring frequently, 5 to 10 minutes, or until the mushrooms are tender and liquid has evaporated. Add garlic and proceed as recipe directs.
Join the Discussion
The Wichita Eagle is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.