Ingredients

How to make it

  • Preheat oven to 425
  • Butterfly the tenderloin by cutting down the center the length of the loin
  • Cover with plastic wrap, and flatten tenderloin with a mallet ( I use the edge of a dish, since all I have is a sledge hammer!)
  • Season with 1 1/2 tsp black pepper, garlic salt, cayenne pepper and a dash of salt
  • Spread the crumbled goats cheese evenly
  • Spread the balsamic vinegar evenly
  • Layer the spinach on top
  • Roll tenderloin, tucking the ends in as you roll
  • Tie with string every 2" or so to make a tight bundled roast
  • Coat exterior with juice of one lemon and let sit for 5 minutes
  • Now coat it with olive oil
  • Take remaining pepper, salt and thyme and generously coat the outside of the roast
  • In a large oven-proof skillet, add sesame oil and turn heat to med-high
  • Sear the roast until all sides are evenly brown
  • Place roast in the oven on center rack for approx 20 - 25 minutes
  • Remove from oven, and cut away the strings
  • Slice evenly and serve with your choice of sauce or gravy
  • (I use a balsamic reduction sauce with red current jelly and shallots, which compliments it perfectly.)

Reviews & Comments 2

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  • kristopher 4 years ago
    Awesome, awesome, awesome. I'm intrigued by the goat cheese in this.
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  • keni 4 years ago
    You and your happy accidents! :)
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