Onion And Blue Cheese Stuffed Pork Tenderloin Recipe

How to make it

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• In skillet, melt butter over medium-high heat; cook onions, stirring often, until golden brown, about 5 minutes.
• Season with salt and pepper.
• Reduce heat to medium.
• Stir in maple syrup and vinegar; cook, stirring occasionally, until onions are caramelized, about 5 minutes.
• Transfer to bowl, set aside.
• Add spinach to the skillet, (if the spinach doesn't have enough water left on it from washing it, add a wee bit); cook, stirring occasionally until wilted, about two minutes.
• Drain and set aside.
• Arrange pork on cutting board with narrow end closest to you.
• Cut tenderloin in half horizontally, almost but not all the way through.
• Spread open like a book, and using mallet, flatten evenly to 1/2 thickness.
• Sprinkle blue cheese, caramelized onions and reserved spinach down along the center of the pork.
• Roll up pork, tying with kitchen twine, at 2" intervals.
• Season with salt and pepper.
• Preheat oven to 350F.
• In skillet, heat olive oil over medium high-heat; cook pork, turning occasionally, until browned evenly on all sides, about five minutes.
• Transfer to baking dish, bake for 30-35 minutes.
• Transfer to cutting board, tent with foil, and let stand five minutes before slicing.