From, "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.


  • 1 tablespoon unsalted butter
  • 3 cloves garlic, minced
  • 1/4 cup pine nuts
  • 8 ounces fresh spinach, coarse stems discarded
  • salt
  • freshly ground pepper
  • 1 tablespoon vegetable oil
  • 1 to 1-1/2 pounds pork tenderloins, flattened to 3/4 inch
  • 1 cup red wine
  • 2 cups beef broth

     Preheat oven to 350 degrees.  Melt butter in a large skillet.  Add garlic and pine nuts.  Saute 1 minute.  Add spinach and cook until spinach is limp.  Season with salt and pepper.  Transfer to a bowl.  Set aside.
     Heat 1 tablespoon oil in same skillet over medium heat.  Brown tenderloins on one side.  Remove and spoon spinach mixture over largest unbrowned side.  Wrap with kitchen twine, securing the pieces together.  Place in a roasting pan.  Add wine.  Bake 35 minutes per pound, or until meat thermometer registers 160 to 165 degrees.  Remove tenderloin and keep warm.
     Return pan to stove top.  Add beef broth and cook until sauce is thick, scraping up any brown bits.  To serve, slice pork and serve with sauce.

SERVES: 4 - 6

more from beliefnet and our partners
Close Ad