Stuffed Pork Tenderloin

By 1For_Him

Merrill Lynch cooking class recipe

Ingredients

• 1 pork tenderloin, about 1 lb
• 1/2 tsp salt
• 1/2 tsp garlic powder or fresh garlic clove
• 1/2 tsp pepper
• Cheese - feta, goat, parmesan, whatever you have/like
• 2 cups fresh spinach, greens, veggies (she used spinach and roasted veggies - zucchini, yellow squash, peppers, red onion, mushrooms)
• Cooked bacon
• Fresh herbs, as desired

Preparation

Step 1

Cut lengthwise slit down the center to within 1/2 inch of bottom. On each half, make another lengthwise slit down the center to within 1/2 inch of bottom. Cover with plastic wrap, flatten to 1/4 inch thickness. (Didn't quite follow what she did in class, but it was more like a tri-fold rather than a butterfly).
Remove plastic wrap; sprinkle pork with 1/4 tsp of salt, garlic, pepper, herbs, etc. Layer with the cheese, spinach, bacon, veggies. Press down gently and roll up jelly-roll style on the long side. Tie with kitchen string if needed. Sprinkle with remaining seasonings. Place on a rack in a shallow baking pan. Bake uncovered at 425 for 25-30 minutes until a meat thermometer reads 160. Transfer to serving platter and let stand.