Rolled Pork Tenderloin

By therman

Ingredients

• 2 pounds tenderloin
• 1 tsp. salt
• 4-ounces blue cheese crumbled (1 cup)
• 1/2 cup toasted walnuts
• 1 10-ounce package frozen spinach, thawed and squeezed dry
• 1 tbsp. fresh thyme leaves
• 2 tbsps. all-purpose flour
• 1 cup chicken broth
• 1 shallot, minced
• 2 tbsps. balsamic vinegar

Preparation

Step 1

Preheat oven to 425 degrees. Place tenderloins on work surface and make a cut lengthwise. Place each in saran wrap or gallon zip lock. Pound thin and remove from wrap. Season with salt. Top each with blue cheese, walnuts, spinach, and thyme to within one inch of edges. Roll up jelly roll style and secure with string. Place in a roasting pan and bake for 20 to 25 minutes. To brown top broil low for about 10 minutes. Let stand before slicing. Sprinkle flour in bottom of roasting pan and place over medium heat. Cook and stir 2 minutes. Whisk in broth and shallots and bring to boiling. Cook and stir 2 minutes. Remove from heat and stir in vinegar. Serve sauce over pork.