The Gourmet Butcher'S Pig In A Flanket

• 1 flank steak butterflied
• 1 tablespoon montreal steak seasoning
• 8 ounces fresh spinach
• 6 roasted red peppers
• 5 cheddar cheese rectangular slices of
• 1 pork tenderloin

1. Lay out butterflied flank steak, season with beef seasoning
2. Layer evenly with fresh spinach, then layer with cheddar cheese
3. Add a second layer of spinach and press down with both hands
4. Next layer roasted red peppers evenly
5. Add another (3rd) layer of spinach.
6. Place pork tenderloin at edge of flank steak nearest you, then tightly roll with both hands, tucking in the loose spinach as you roll
7. Tie center of roll with string first, then tie each end and continue tying until you have at least 2 strings to hold together planned slices of 1 1/2 to 2 inches thick.
8. Cut into the 1.5 to 2 inch slices.
9. Place in baking pan and place into a 350 degrees F oven.
10. Cook for approximately 30 minutes
11. Let rest for 5 minutes and serve.

montreal steak seasoning, fresh spinach, red peppers, cheddar cheese rectangular, pork tenderloin

Taken from www.yummly.com/recipe/The-Gourmet-Butcher_s-Pig-In-A-Flanket-1676155 (may not work)