Spinach Artichoke Pork | Emma Claire's Kitchen

Emma Claire's Kitchen

Name: Spinach Artichoke Pork
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 2
Ingredients: Sargento Off The Block Fine Cut Shredded Sharp Cheddar Cheese; O Organics Cheese, Organic, Shredded, Parmesan; Daisy Light Sour Cream; Best Foods Real Mayonnaise Mayonnaise; Artichoke; Signature Farms Baby Spinach; McCormick® Ground Mustard; El Guapo Garlic Powder; Morton Black Peppercorn Grinder; Morton Iodized Salt, 26 Ounce; French's® Honey Mustard; Hormel Peppercorn Pork Tenderloin

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Spinach Artichoke Pork

Serves 235 mins prep55 mins cook

Check out the new stuffed pork recipe I made with my hot spinach artichoke dip! This is so incredibly easy & delicious. Everyone will love it so save this recipe so you can add to your weeknight meal plan!

0 servings

What you need

Sargento Off The Block Fine Cut Shredded Sharp Cheddar Cheese

cup shredded cheddar

O Organics Cheese, Organic, Shredded, Parmesan

cup parmesan cheese

cup sour cream

cup mayonnaise

artichoke

cup baby spinach

tsp ground mustard

tsp garlic powder

tsp black peppercorn

tsp salt

honey mustard

pork tenderloin

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Instructions

Stuffed Pork:
1. Place the tenderloin in a plastic bag with the honey mustard & marinade overnight.
2. Preheat the oven to 400 degrees. Line a cookie sheet with foil or parchment paper.
3. Butterfly the tenderloin & place on the cookie sheet. Add the stuffed then roll up & secure with twine.
4. Sprinkle spices evenly over the top. Bake at 400 for 45 minutes or until the internal temperature reaches 145-165 degrees depending on how you like your pork cooked.
5. Slice & enjoy!

SPINACH-ARTICHOKE DIP
1. Combine all the ingredients in a bowl & mix until well combined.

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