Stuffed pork tenderloin that’s easy and also fancy enough for company.
- 12 ounces fresh baby spinach
- 1 tablespoon olive oil
- 4 ounces goat cheese at room temperature
- 1/2 cup dried cranberries
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pork tenderloin
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- Preheat oven to 375 degrees F.
- Heat a large skillet with 1 tablespoon of olive oil over medium-high heat. Add spinach and cook until it wilts, stirring occasionally. Remove to a medium bowl and let cool.
- While the spinach is cooling, slice the pork tenderloin down the long side, but not all the way through. it should still be attached on one side. Cover the tenderloin with plastic wrap and pound until it’s about a 1/2 thick with a meat mallet, rolling pin or empty bottle. Remove the plastic wrap Cut four lengths of cooking twine for securing the tenderloin closed once it’s stuffed.
- In a medium bowl, combine spinach, goat cheese, cranberries, salt and pepper. Mix until well combined. Spread the mixture over the entire opened tenderloin, then roll closed, using the cooking twice to secure it closed.
- In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium high heat. Add the tenderloin and brown on each side, about 5 minutes total.
- Oil a baking dish with the remaining 1 tablespoon olive oil and remove the tenderloin to the baking dish. Cook in the oven for approximately 25 minutes or until a meat thermometer registers 160 degrees F, flipping the meat halfway through the baking time.
- When done, remove from oven and allow to rest 5 minutes. Slice into approximately 3/4 inch thick slices and serve.
- Serving Size: 4