ricotta, spinach, and artichoke stuffed tenderloin

By lovemiaian

Ingredients

• 1 lb pork tenderloin
• 15 oz ricotta cheese
• 1/2 tsp fresh basil, chopped
• 1/2 bag of spinach, chopped
• 1 can artichoke hearts, drained and chopped
• olive oil
• salt pepper

Preparation

Step 1

preheat oven to 400
butterfly pork tenderloin
in a mixing bowl, combine ricotta, basil, spinach, and artichokes
spread mixture on inside of pork, roll pork together and secure with string in several places
place in roasting pan, brush with oil and sprinkle with salt and pepper
roast pork tenderloin for 25-35 minutes
let stand 5 minutes before slicing