Stuffed Pork Tenderloin Recipe
- 3 cups chopped fresh spinach leaves
- 1/3 cup (about ½ of 7 oz. jar) sun-dried tomatoes in oil, drained and chopped
- 1 cup shredded mozzarella cheese
- 1 1/3 - 1½ pounds pork tenderloin
- Kitchen string or silicone bands
Preheat oven to 425°. Combine spinach, tomatoes, cheese and 1 Tbsp. Rustic Herb Seasoning in a medium bowl. Set aside.
Butterfly pork tenderloin and pound to ½-inch thick (see below for quick and easy butterflying directions).
Place spinach mixture down center of butterflied pork the long way. Roll up and secure with kitchen string or silicone bands. Combine Roasted Garlic Infused Oil and remaining 1 Tbsp. Rustic Herb Seasoning. Rub over outside of pork.
Place roast in a shallow baking dish. Bake 25 minutes or until pork reaches an internal temperature of 150°. Let stand 5 minutes; slice and serve.
How to Butterfly Pork Tenderloin in Less Than 5 Minutes: Holding a long knife blade parallel to tenderloin, make a lengthwise cut along the center, stopping short of the opposite edge so that the two sides remain attached. Open the tenderloin like a book. Cover with plastic wrap. Using a rolling pin, meat mallet or back of a skillet, pound the meat to desired thickness.