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Marinated Pork Tenderloin Stuffed with Spinach & Feta and Lemon Orzo Salad https://www.metro.ca/userfiles/image/recipes/filet-de-porc-marine-farci-aux-epinards-et-feta-et-salade-dorzo-citronnee-10433.jpg PT30M PT30M PT1H10M
Pork tenderloin:In a skillet, prepare the stuffing by first sautéing the onions, spinach and green onions.In a bowl, combine onions, spinach, green onions, chopped parsley, egg yolk and crumbled Feta. Mix well.Cut tenderloins lengthwise about ¾ through but not all the way.Divide the stuffing between the 2 pork tenderloins and close, pressing firmly.Roll each tenderloin in 6 slices of bacon, using toothpicks to hold in place.Heat barbecue to high, then add pork.Reduce heat to medium-high and cook for 30 minutes, turning occasionally.Remove from grill, wrap in aluminum foil and let stand for 10 minutes before slicing.Orzo salad:Cook orzo according to manufacturer’s instructions, then drain.While still hot, combine pasta with tomatoes, green onions and olives.Drizzle with lemon juice and olive oil.Salt and pepper to taste.Slice each pork tenderloin into 6 medallions.Serve with orzo salad.
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Marinated Pork Tenderloin Stuffed with Spinach & Feta and Lemon Orzo Salad

Marinated Pork Tenderloin Stuffed with Spinach & Feta and Lemon Orzo Salad

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4
servings
0:30
Preparation
0:30
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • pork tenderloin


    Flyer Deal  (1)
    BONELESS PORK LOIN ROAST OR VALUE PACK CHOPS CENTRE CUT

    BONELESS PORK LOIN ROAST OR VALUE PACK CHOPS CENTRE CUT

    $2.99 /lb

    6.59/kg


  • 1/2
    onion, finely chopped
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    RED ONIONS

    RED ONIONS

    $2.49 ea.

    3 lb PRODUCT OF CANADA, CANADA NO. 1 GRADE


  • 2 cups
    (500 mL)
    baby spinach, packed
  • 3
    green onions, chopped
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    RED ONIONS

    RED ONIONS

    $2.49 ea.

    3 lb PRODUCT OF CANADA, CANADA NO. 1 GRADE


  • 1
    bunch fresh parsley, stemmed and choped
  • 1
    egg yolk
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    12 un.

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  • 1 cup
    (250 mL)
    feta cheese, crumbled
  • 2
    shish taouk marinated pork tenderloins
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    BONELESS PORK LOIN ROAST OR VALUE PACK CHOPS CENTRE CUT

    BONELESS PORK LOIN ROAST OR VALUE PACK CHOPS CENTRE CUT

    $2.99 /lb

    6.59/kg


  • 12
    slices of bacon
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    OLYMEL BACON

    OLYMEL BACON

    $3.99 ea.

    375 g, SELECTED VARIETIES


  • orzo salad

  • 1 cup
    (250 mL)
    orzo, not cooked
  • 2
    fresh Tomato, seeded and diced
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    283 g PRODUCT OF U.S.A. OR MEXICO


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    PROVA TOMATOES ON THE VINE

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    454 g PRODUCT OF ONTARIO OR MEXICO CHERTO CHERRY TOMATOES 255 g PRODUCT OF ONTARIO OR MEXICO


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    $2.99 /lb

    PRODUCT OF ONTARIO $6.59/kg


  • 2
    green onions, chopped
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    3 lb PRODUCT OF CANADA, CANADA NO. 1 GRADE


  • 5-6
    kalamata olives, coarsely chopped
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  • 1
    lemon, zest and juice
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    LEMONS

    LEMONS

    $3.99 ea.

    2 lb PRODUCT OF MEXICO OR SPAIN


  • 1/2 cup
    (125 mL)
    olive oil

  • salt and freshly ground pepper
Imprimer ma sélection

Preparation

Pork tenderloin:

In a skillet, prepare the stuffing by first sautéing the onions, spinach and green onions.

In a bowl, combine onions, spinach, green onions, chopped parsley, egg yolk and crumbled Feta. Mix well.

Cut tenderloins lengthwise about ¾ through but not all the way.

Divide the stuffing between the 2 pork tenderloins and close, pressing firmly.

Roll each tenderloin in 6 slices of bacon, using toothpicks to hold in place.

Heat barbecue to high, then add pork.

Reduce heat to medium-high and cook for 30 minutes, turning occasionally.

Remove from grill, wrap in aluminum foil and let stand for 10 minutes before slicing.

Orzo salad:

Cook orzo according to manufacturer’s instructions, then drain.

While still hot, combine pasta with tomatoes, green onions and olives.

Drizzle with lemon juice and olive oil.

Salt and pepper to taste.

Slice each pork tenderloin into 6 medallions.

Serve with orzo salad.

Source : Metro

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