Spinach, Fresh Mozzarella, and Sun-dried Tomato-Stuffed Pork Tenderloin

By brider

Ingredients

• Ingredients
• 2 (2-pound) packages pork tenderloin, trimmed (about 4)
• 2 teaspoons sea salt
• 2 teaspoons ground black pepper
• 1 (12-ounce) package fresh mozzarella sheet, BelGioioso™ Unwrap & Roll Fresh Mozzarella
• 2 cups fresh baby spinach
• 1 (3-ounce) package julienne-cut sun-dried tomatoes, California Sun Dry®

Preparation

Step 1

Directions

Preheat oven to 450°. Spray a roasting pan with nonstick cooking spray. Butterfly tenderloins by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. Press tenderloin open, forming a rectangle, and place between 2 sheets of heavy-duty plastic wrap; flatten to even thickness using a rolling pin or the flat side of a meat mallet. Remove plastic wrap. Sprinkle pork with salt and pepper.
Unwrap mozzarella sheet. Cut in half lengthwise and then again crosswise to make 4 even strips. Place strips down length of tenderloins. Place 1/2 cup spinach leaves down length of each tenderloin, and sprinkle with