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Categories:Viewed: 103 - Published at: 8 years ago
Ingredients
- 2 pork tenderloin (3/4 pound each)
- 4 garlic cloves, chopped
- 1 teaspoon salt
- 1 box frzn spinach, minced (water squeezed out)
- Chicken bouillon cube
- 1 (4 ounce.) cream cheese, room temperature
- 2 carrots, Julian
- 1 c. warm water
Method
- Slice tenderloin in half and lb.
- till meat is even.
- Overlap edges.
- Spread garlic and salt over meat, then spread cream cheese.
- Sprinkle dry spinach over cheese.
- Then add in Julian carrots on top.
- Roll up like a jelly roll.
- Tie string every 2 inches to secure.
- Put in 2 qt low casserole dish.
- Dissolve bouillon cube in warm water and pour over meat.
- Bake at 325 degrees for 1 hour, basting every 10 min.
- FOR GRAVY: In separate pan pour drippings.
- Under low heat mix cornstarch and cool lowfat milk till mixed; add in to drippings, constantly stirring.
- Add in another bouillon cube and mustard; salt and pepper to taste.
- Slice tenderloin and pour gravy over top and enjoy!
