Roast Pork Tenderloin Stuffed with Tofu and Spinach
- Yield 8 servings
Pork tenderloin is butterflied, then stuffed with marinated tofu, spinach and soy nuts.
- Heat oil in a small saucepan, add garlic and shallots and sauté 3 minutes. Add Marsala, rosemary, salt, pepper, and soy sauce. Bring to a boil. Add tofu. Remove from heat. Refrigerate mixture for at least 6 hours, turning the tofu occasionally.
- Preheat oven to 350F.
- Heat oil in a large skillet, add spinach, sauté until wilted. Set aside.
- Trim last 2 inches of the tip end of the tenderloins. Open the tenderloin by cutting along the length of the tenderloin. Cut again so that tenderloins open like a book. When completely cut, the tenderloins should be one rectangular piece of meat about 1/3-inch thick. Place the tenderloins between sheets of plastic wrap and flatten slightly with a mallet.
- Rub inside of each tenderloin with half of garlic, olive oil, rosemary and parsley. Spoon half of the marinated tofu lengthwise down the center of each tenderloin. Reserve the extra tofu marinating liquid.
- Mix soy nuts and spinach; arrange next to the tofu mixture. Roll each tenderloin, starting with longest edge, so that the meat completely encases the tofu, soy nuts and spinach. (It may be helpful to roll the meat in plastic wrap.) Tie securely with butcher’s twine. Place an oven-proof skillet over medium heat until hot. Add tenderloins, sauté until browned, about 3 minutes.
- Place skillet in oven and bake 15 minutes or until pork reaches 155F. Let rest in a warm place for 5 minutes before slicing.