Oh and with spinach, too. But that would have made the title even longer than it already is.
Okay...I have a problem. I've been stuffing everything lately, as I'm sure you've noticed. Maybe it's because I've finally figured out how to slice the meat without cutting all the way through. Or perhaps it's because it's just so easy to make a full meal by stuffing a few extra ingredients inside it. Either way, this is a problem I can handle.
I came up with this while planning a dinner party with some of my sorority sisters. I was hosting everyone, and I wanted something that would be easy, wouldn't make a big mess, and would allow me to spend time with my girlfriends instead of glued to the kitchen. Oh, and something super tasty, too.
This met all the requirements! I was able to have the tenderloin all rolled up and ready, and popped it in the oven once everyone arrived. I enjoyed sitting with my friends, having a glass of wine, and knowing dinner was in the bag. I think it turned out great, and received many compliments from the girls - even one who normally doesn't eat meat. This night was a success, and a perfect evening filled with wonderful friends! :)
Pork Tenderloin with Pesto, Goat Cheese, Sun-Dried Tomatoes & Spinach
Recipe by Call Me Mrs. Rapp
Serves 4-6, depending on portion sizes.
*pork tenderloin (my 1.5 lb package included 2 tenderloins; I rolled both of them)
*2 oz. sun-dried tomatoes
*2 oz. light cream cheese
*1.5 oz. goat cheese
*6 oz. spinach, roughly cut or torn
*1/3 cup pesto
*salt and pepper
*2 cloves garlic, minced
*Preheat oven to 400.
*Combine cheeses, sun-dried tomatoes, spinach, pesto and garlic in a bowl. Mix until well combined.
*Create a slit in the pork tenderloin, lengthwise, so it lays flat like a book (careful not to cut all the way through!). Spread mixture onto tenderloin, and roll it up (lengthwise, like a jelly roll). Use toothpicks to secure.
*Place stuffed and rolled tenderloin on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
*Cook for 25-30 minutes, or until the internal temperature of the pork is 155 degrees.
Note: I would highly suggest using a meat thermometer because I saw so many different suggestions when researching cooking times. Time will vary based on thickness of your pork, oven, etc.
*Let pork rest for about 15 minutes before slicing and serving.
|blurry...but you can see it cut|
|Open like a book|
|Showing how I cut it|
|secured with toothpicks|
|toothpicks, olive oil, slat and pepper done|
|sliced and standing|