Fruit Cake
– 1–1.5 lb pork tenderloin (butterflied) – 2 tablespoons olive oil – 2 cloves garlic (minced) – 1/2 cup fresh spinach (chopped) – 1/4 cup sun-dried tomatoes (chopped) – 1/2 cup shredded mozzarella or goat cheese – 1 teaspoon salt – 1/2 teaspoon black pepper – 1 teaspoon dried Italian herbs (or rosemary/thyme) – Butcher’s twine (for tying)
Slice the pork lengthwise, stopping short of cutting all the way through. Open it like a book and flatten slightly with a meat mallet.
In a pan, heat olive oil and sauté garlic until fragrant. Add spinach and cook until wilted. Remove from heat and stir in sun-dried tomatoes and cheese.
Spread the filling evenly over the pork. Roll it tightly and secure with butcher’s twine every 2 inches.
Rub the pork with olive oil, salt, pepper, and Italian herbs. For added flavor, sear the stuffed tenderloin in a hot skillet on all sides before roasting.
Place in the oven and roast for 25–30 minutes, or until internal temperature reaches 145°F (63°C). Let rest for 5–10 minutes before slicing.
Slice into medallions and serve with pan juices, roasted vegetables, or mashed potatoes.
More Stories
Visit Em’s Kitchen