Spicy Pork Tenderloin Stuffed With Spinach And Goats Cheese
From pkusmc 13 years agoIngredients
- 1 pork tenderloin shopping list
- 1 cup spinach shopping list
- 2 Tbs crumbled goats cheese shopping list
- 1 Tbs fresh ground black pepper shopping list
- 1 Tbs fresh thyme shopping list
- 1 tsp salt shopping list
- 1 tsp garlic salt shopping list
- 1 tsp cayenne pepper shopping list
- 2 tsp olive oil shopping list
- 1 Tbs Sesame oil shopping list
- 1 Tbs balsamic vinegar shopping list
- 1 lemon shopping list
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
-
All Comments
-
Your Comments