Spinach, Goat Cheese and Sun-Dried Tomato Stuffed Pork Tenderloin
1 large pork tenderloin (approximately 2-3 pounds)
1 bunch baby spinach, stems removed
4 ounces crumbled goat cheese
3-4 ounces sun-dried tomatoes, diced
twine
salt and pepper
Butterfly the pork tenderloin and pound flat. Place on a large baking sheet (lay twine under the pork tenderloin). Place a layer of baby spinach leaves on the pork. Add the goat cheese. Next, add the diced sun-dried tomatoes. Roll the tenderloin and secure with the twine. Season with salt and pepper. Grill at 350 degrees until internal temperature reaches 145 degrees (approximately 1 hour).
1 large pork tenderloin (approximately 2-3 pounds)
1 bunch baby spinach, stems removed
4 ounces crumbled goat cheese
3-4 ounces sun-dried tomatoes, diced
twine
salt and pepper
Butterfly the pork tenderloin and pound flat. Place on a large baking sheet (lay twine under the pork tenderloin). Place a layer of baby spinach leaves on the pork. Add the goat cheese. Next, add the diced sun-dried tomatoes. Roll the tenderloin and secure with the twine. Season with salt and pepper. Grill at 350 degrees until internal temperature reaches 145 degrees (approximately 1 hour).