Super-Stuffed Tenderloin

By KSmitherman

Ingredients

• 2 lb pork tenderloin
• 1 cup reduced-fat ricotta cheese
• 1/2 tsp dried basil
• 2 cups chopped fresh baby spinach leaves
• 1 jar (5 oz) artichoke hearts, drained and diced
• Olive oil
• Salt and pepper

Preparation

Step 1

1. Ask your butcher to butterfly the loin, or do it yourself by splitting it down the center, cutting it almost but not all the way through, and then opening the two halves so they lie flat. (The shape should resemble a butterfly)

2. Stir the cheese, basil, spinach, and artichokes together and spread the mixture on the inside of the cut loin.

3. Roll the loin closed and tie it with cord in at least five places.

4. Preheat the oven to 400° F. Please the pork in a roasting pan, brush it lightly with oil, and sprinkle it with salt and pepper.

5. Roast for 25 to 35 minutes. Check the internal temperature with a meat thermometer. (It should read 160° F) Makes 4 servings