Pork Loin Stuffed with Spinach
Source of Recipe
arcamax
List of Ingredients
10 ounces chopped frozen spinach, thawed and water pressed out
3 tablespoons butter
1/2 cup diced onion
1 clove garlic, minced
4 - 5 pound pork tenderloin
Salt and pepper
1 cup grated Fontina cheese (you can substitute Monterrey Jack)
1/2 cup grated Parmesan cheese
1/2 cup dry white wine
Recipe
Saute spinach in butter with onion until onion is tender. Add garlic and saute for a few minutes more. Using a very sharp knife, make a slit across the length of the tenderloin about a third of the way from the top. Continue slicing with the knife to try and "unroll" the tenderloin with slices. The idea is to butterfly the tenderloin and make it evenly as flat as possible. Cover tenderloin with wax paper and pound until about 1 inch thick. Sprinkle with salt and pepper. Spread spinach mixture evenly over the tenderloin. Add slices of Fontina cheese evenly over the spinach. Sprinkle with Parmesan cheese and roll up tenderloin. If you want, you can secure the tenderloin roll with string. I just put the seam side down and it holds together fairly well. Place tenderloin, seam side down in baking pan and sprinkle on the dry white wine. Bake in 400 F degree oven for one and a half to two hours. Start checking after an hour and a half. The meat may cook faster because it is thin. If using a meat thermometer, he internal temperature should be between 160 and 170. Allow tenderloin to sit for 10 - 15 minutes after you take it out of the oven. Slice into 1 to 2 inch slices and serve with juices from the pan.
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