Stuffed Pork Tenderloin II

Welcome back!

Today, we have another recipe for a stuffed pork tenderloin! This one has a different filling as well as a special sauce on top. After last time, we decided to experiment a little, and so we got this. It's nice and cheesy, and because of the simplicity of ingredients, you really get all the flavors.

Stuffed Pork Tenderloin II

Ingredients:

2 pork tenderloins (about 1 pound each)

Stuffing:

8 ounces baby spinach
6 ounces prosciutto
6 ounces shredded cheese (we used Gruyere)

Sauce:

4 tablespoons balsamic vinegar
4 tablespoons honey
1 teaspoon garlic puree
Salt and pepper

Directions:

Prepare the meat:

Butterfly cut the tenderloin, and fold it out so that it's one big flat piece of meat.
Pound it evenly.

Saute the spinach in a pan. Drain this once you're done.
Prepare the sauce by mixing together all the ingredients listed under "Sauce".
Assemble:

Put a layer of prosciutto on top of the tenderloin. Try to make this layer as even as possible.
Put the spinach on as a row across the tenderloin, lengthwise. It's like making sushi.
Put the cheese in a similar row next to the spinach.
Roll the tenderloin over around the stuffing.
Wrap with twine to keep everything tight.
Brush the sauce on top.

Bake in the oven at 400°F for 35-40 minutes.

As you can see, the way you make this one is pretty similar to the other stuffed tenderloin. However, we opted to not sear this one since it's just more convenient - one less step and one less pan to wash. This is something you could also do with the other tenderloin, forgo searing and instead cook it in the oven longer. Also, this is just another one of many possible things you could put in the tenderloin. Feel free to experiment a little and perhaps you'll find something that's even more delicious!

-Chefpo

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