It’s Friday. That means it’s the weekend! I only have to remind myself of this because I woke up Wednesday and thought it was Saturday…and I can’t even blame NyQuil!
Normally I try to throw some faux bar food your way on Fridays…but this was just so good that I had to share with you so that you could break out your grill and try this while you’re busy making deviled eggs for Easter Sunday!
Speaking of which – what is everybody making for Easter? We are splitting up duties this year…I think we had to talk my mom into letting us help so the entire meal wasn’t all on her! She’ll be doing ham, scalloped potatoes and her amazingly delicious popovers! (As long as my dad doesn’t open up the oven to “see what’s in there” – they always turn out great!). My Biffer is making a delicious green bean and corn casserole and a mandarin orange salad.
I’m in charge of deviled eggs (WW friendly people, it’s all about the fat-free mayo and the right seasoning!). I’ve also volunteered myself for the dessert. That scares me – since, you know, I’m not a huge fan of baking! Any delicious Easter dessert recipe ideas? I’m thinking some sort of strawberry delicacy – I’m sure whatever I make, I’ll share with you (as long as it doesn’t turn out horribly).
Anyways, with the beautiful weather we had this past weekend, grilling was on my mind. Not desserts. But I needed something that didn’t require a lot of marinating time or hovering – I had been shopping all day and was just plain exhausted! =)
Good thing I picked up a pork tenderloin at the store! This recipe is great because you can start it off in the oven and then transfer it to the grill and it really takes no maintenance at all! Just a few ingredients and you have a delicious dish that is sure to impress – especially since it’s WW friendly!
Spinach Stuffed Pork Tenderloin (serves 2-3)
1 pre-packaged Hormel Always Tender Pork Tenderloin, original (about 1 pound)
4 oz. frozen chopped spinach
2 wedges Laughing Cow Garlic and Herb cheese
1 oz. fat-free feta cheese
3-4 Tbsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
Salt and pepper to taste
Remove tenderloin from package and rinse.
Preheat oven to 350.
Sprinkle with chili powder, rubbing to completely coat the entire tenderloin.
Slice tenderloin about 3/4 of the way through.
Cook spinach in microwave until warm. Add cheese wedges to a small bowl and add hot spinach, stirring to melt cheese and incorporate.
Add your garlic powder, onion powder, red pepper flakes and a pinch of salt and pepper. Then throw in your feta. Mix well.
Spoon spinach mixture into the center of the tenderloin. Secure with a few toothpicks.
Bake for 20 minutes in the oven. In the meantime, heat your grill to medium.
Transfer tenderloin to the grill and cook for another 20 minutes.
I threw some corn on the cob and potato slices on with the tenderloin, did not have to dirty up many dishes for this feast!
Remove from grill, cover and let stand about 5 minutes.
Slice and serve with your sides and an ice-cold beer. It’s a super easy, low-maintenance dish that is pretty much great with anything – just don’t forget to remove the toothpicks!
Have a wonderful weekend and Happy Easter everybody!
I can’t wait till we are out of the apartment and we have a grill again. Do you think I could bake this or even sear it on the stove?
Absolutely, I’m sure you could just leave it in the oven another 20-30 minutes and not even have to transfer to the grill!