Stuffed Pork Tenderloin
This elegant main dish is sure to impress when the pork is sliced open to reveal its beautiful, bright filling. It may look complicated, but it’s simple to prepare. Sweet sun-dried tomatoes, earthy spinach, and crunchy pine nuts provide a wonderful contrast to rosemary-scented pork.
Ingredients
1/2 cup dry-packed sun-dried tomatoes
4 cups loosely packed baby spinach
1/8 tsp pepper
2 tbsp pine nuts (optional)
1 pound pork tenderloin, butterflied and flattened to 1 inch
1 tbsp rosemary
1/4 tsp salt
Instructions
1
Bring 1 cup water to a boil and place the sun-dried tomatoes into the boiling water. Remove from the heat and let the tomatoes re-hydrate for about 10 minutes.
2
Preheat the oven to 375 degree’s. Lightly spray a rimmed baking sheet with cooking spray.
3
Drain the tomatoes, discarding the soaking water and squeeze out excess water. Coarsely chop the tomatoes.
4
Lay the opened pork on a cutting board. Coarsely chop the spinach and add it to a large bowl along with the chopped tomatoes, rosemary, salt and pepper. Combine everything together and sprinkle the spinach mixture over the prepared pork loin.
5
Using kitchen twine, tie up the pork loin about every two inches.
6
Bake the pork loin for about 40 minutes or until the internal temperature reaches 145 degree’s.
7
Remove the pork from the oven and let it sit for about 5 minutes. Discard the twine and slice the loin. Serve with your favorite side dishes and enjoy!
