Stuffed Pork Tenderloin
- 1 pork tenderloin
- 4 oz. goat cheese
- 2 tbsp almond butter
- 1 c fresh spinach
- 2 tbsp steak seasoning
- kitchen twine
- 1. Preheat oven to 375. Clean tenderloin of excess membrane. Cut down the length of the tenderloin about 1/2 in. deep. Fold back flap of meat, and repeat process to create pocket.
- 2. Mash goat cheese and almond butter together. Spread evenly across butterflied tenderloin. Layer with spinach 1-2 leaves thick.
- 3. Roll up roast. With 8 (or so) pre-cut kitchen twines about 10" long, tie tenderloin back together.
- 4. Roll tenderloin in steak seasoning until evenly coated. Heat a large oven-safe frying pan on high. When pan is heated, place tenderloin on pan cut side down first. Rotate tenderloin about 3 times, cooking for approximately 1 min on each side.
- 5. Move pan to oven. Bake approximately 12 minutes at 375. Remove from oven and let cool 5 min before removing kitchen twine. Slice into 1/2" thick discs.
pork tenderloin, goat cheese, almond butter, fresh spinach, kitchen twine
Taken from www.epicurious.com/recipes/member/views/stuffed-pork-tenderloin-52008601 (may not work)