A fun, easy and delicious dish to enjoy with family.
This spinach and goat cheese stuffed rolled pork tenderloin is delicious. I came up with it one day when I had a pork tenderloin, and spinach left over from a salad I made the day before. You can also add mushroom, bacon, or any filling you have lying around in the kitchen.
1 pork tenderloin butterflied and pounded flat, 2 pound
Remove flap of meat at the wider end of the tenderloin. Trim the two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
Cut through the middle of the tenderloin horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Cover with plastic wrap, and refrigerate.
Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir the shallot, the meat you had reserved on the side, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Add spinach and cook for 5 minutes more. Remove from heat.
Place pork tenderloin on a surface. Spread the spinach mixture over it, leaving 1/2-inch border on all sides. Add the goat cheese on top of the spinach. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to baking dish.
Bake in the preheated oven, cover with aluminum foil. Cook until pork is no longer pink in the center, 25 to 30 minutes, or until the pork is 160F in the center, using a thermometer.
Aluminum foil helps keep the tenderloin moist and helps it cook evenly.