I love to cook. I’m not a chef, but I do produce some tasty meals.
Tonight I made a spinach stuffed pork tenderloin.
- 2 small pork tenderloins total weight just over 2 pounds, trimmed and butterflied.
- an 8 ounce bag of fresh spinach. (You could probably use frozen, but it’s too watery for my taste.)
- 1 teaspoon of Dijon mustard.
- 100 grams of feta cheese
- 100 grams of packaged sliced chicken meat. (Ham is really good here, too).
- ground pepper to taste.
Saute the washed spinach in a couple of tablespoons of olive oil. Cook until limp. Stir in the Dijon mustard and remove from the heat.
On a sheet of parchment paper, lay out the butterflied pork, overlapping the two pieces slightly. Cover with a sheet of plastic wrap and using a meat hammer, pound lightly to even out the thickness.
Evenly cover the pork with the sliced chicken, then the spinach, then sprinkle the feta cheese over top. Ground pepper to taste. (I didn’t add salt, there’s enough for my taste in the Dijon, sliced chicken and feta cheese.)
Roll tightly using the parchment paper to help, then tie, right over the paper with butcher string. (Don’t laugh at my tying, it stayed together :). When you’ve tied it securely, carefully tear away the paper. (It’s moist and removes easily.)
Heat a couple of tablespoons of olive oil in an ovenproof frypan, and brown the roll on all sides, about 10 minutes.
Bake for 30 minutes in a 350 F oven. It’s done when a meat thermometer stuck into the middle of the thickest part reads 160 F. I don’t have one, so I pressed down on it and “it felt done”. Let sit for 10 minutes under a sheet of tin-foil before cutting into slices to serve.
Oh my, it was good. Have you made something similar?