How to make it

  • 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.

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