Spinach Stuffed Pork Tenderloin (Psaronefri)

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This Pork tenderloin recipe is one of my favourites because it is filled with sauteed spinach, halloumi and bacon. You can also find some more stuffings in the post.

What is Pork Tenderloin

Pork tenderloin is a lean and tender cut of pork that comes from the muscle that runs alongside the backbone.

It is often considered one of the most tender cuts of pork, making it a popular choice for various recipes. The tenderloin is a small, elongated muscle and is typically boneless. It is known for its mild flavor and versatility, as it can be prepared in various ways, such as roasting, grilling, or pan-searing.

Because pork tenderloin is lean, it’s important not to overcook it to prevent it from becoming dry. Many recipes call for marinating or seasoning the tenderloin to enhance its flavour before cooking.

It pairs well with a variety of herbs, spices, and sauces, making it adaptable to different culinary styles.

Pork tenderloin is distinct from other pork cuts, such as pork loin or pork shoulder, both in terms of its location on the pig and its tenderness.

When cooked properly, pork tenderloin can be juicy and flavourful, making it a popular choice for home cooks and chefs alike.

Psaronefri, (pr. psah-rho-NEH-free), is the word in Greek for tenderloin.

I have also cooked it in the past en papillote (wrapped in parchment paper).

Below, you can find a few different fillings I have used as well as a prune sauce, made with its juices.

I am not absolutely sure what the English word would be for the Greek word psaronefri. I think it is called pork tenderloin, so I hope you will let me know.

I will be calling it a pork tenderloin until someone corrects me and then I will correct the post as well.

I did not have a recipe to work on but I decided to make different stuffings with the ingredients I had at home. 

How long does it take to bake a pork tenderloin?

The cooking time for a pork tenderloin can vary depending on factors such as the oven temperature, the thickness of the tenderloin, and whether it’s at room temperature or straight from the refrigerator. As a general guideline, you can follow these recommendations for baking a pork tenderloin at 190°C or 160°C if fan forced:

1. Preparation: Bring the pork tenderloin to room temperature before cooking by letting it sit out for about 20-30 minutes.
2. Seasoning: Season the pork tenderloin with your desired herbs, spices, and marinade.
3. Baking Time: For a pork tenderloin that weighs around 300 grams, the baking time can be around 20-25 minutes. For a bigger tenderloin, around 600 grams, the time is around 30 minutes. However, it’s crucial to use a meat thermometer to ensure it reaches a safe internal temperature.
4. Internal Temperature: The pork tenderloin should reach an internal temperature of at least 63°C for safe consumption. Insert the meat thermometer into the thickest part of the tenderloin to check the temperature.

Remember that these are general guidelines, and actual cooking times may vary. Always rely on a meat thermometer to confirm that the pork has reached a safe internal temperature. Additionally, if your oven temperature is different from 190°C, you may need to adjust the cooking time accordingly.

If the tenderloin is intended to be eaten as a main dish, I’d say that one small tenderloin per person is enough. If it is intended for a buffet, each small tenderloin yields around 4-5 slices.

Let’s see a few of the fillings I have made:

I always work with the ingredients I have at home, so I remembered I had some leftover spinach when I made the spanakopitakia , so I prepared one with a spinach filling and the other ingredients I had were garlicky  tsakistes olives, halloumi, smoked turkey, feta, there are always frozen bell peppers in my deep freezer and prunes.

Filling # 1:

Put 2 slices of smoked turkey. Add Greek tsakistes green olives with a little bit of garlic and coriander from their marinade . Roll.

Filling # 2:

Put 2 slices of smoked turkey, a few slices of bell peppers and 2 slices of grilled halloumi.

Filling # 3:

Heat a tablespoon of olive oil in a non stick frying pan and saute 1 clove of garlic and 1 spring onion, which has been finely cut, until translucent.  Add some spinach and season with salt and pepper.  Mix for a couple of minutes and remove in a plate until it cools.  Add another tablespoon of olive oil and fry (or use grilled) halloumi.

Filling # 4:

Same spinach mixture as above, feta and peppers.

Roll each loin and wrap in parchment paper and roast in a preheated oven at 190^o C for about 15 minutes.

Remove the parchment paper and keep the juices from the meat to make the sauce.

Place the tenderloins again in the oven uncovered and roast for 5 minutes on each side.

Allow to cool before cutting. Serve with prune sauce.

Prune Sauce 

The pan drippings make the most delicious light sauce with richness from the meat juices and acidity and flavour from the cherry brandy and seasonings.

Ingredients:

• 2 tablespoons olive oil
• 1 spring onion, finely cut
• 10 dried prunes, halved
• 1/2 cup Cherry brandy
• 70 ml light fresh cream
• 1 teaspoon corn flour (corn starch)
• 1 cup juices from meat
• Salt and pepper to taste

Directions:

1. Marinate the prunes in cherry brandy for an hour.
2. In a food processor puree half of the prunes.
3. In a non stick frying pan sauté onion in olive oil until translucent.  Add the remaining prunes with brandy and mix until the alcohol evaporates.
4. Add the juices from the meat, salt and pepper and mix.
5. Dissolve corn flour with fresh cream and mix for about 3 minutes or until the sauce thickens.

I am sending this recipe to my friend Lore, of Culinarty, for her event Original Recipes Round-Up #6, dedicated to Winter Holidays and festive concoctions.

 

Kopiaste and Kali Orexi,

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