Spinach Stuffed Pork Tenderloin
Source: Adapted from Sue
2 Pork tenderloins
Salt/Pepper
1 clove garlic, minced (can substitute garlic powder)
1 cup fresh spinach, rinsed and drained (can use frozen, thawed and drained)
1 cup grated Jarlsberg cheese
1/3 cup grated Parmesan
1 cup white wine
1 cup chicken stock
2 T flour
2 T cold water
Chicken stock
Butterfly each tenderloin, and pound to even thickness. Place on work surface, overlapping the long sides by about an inch or so (this makes the surface quite large for layering the ingredients).
Salt and pepper meat, rub minced garlic into meat.
Layer the spinach leaves, the grated Jarlsberg, then the parmesan.
Roll the roast tightly and tie off at 1 1/2 inch intervals.
Add the wine and chicken stock to the pan with the roast. Preheat oven to 400°F and roast (uncovered) about 15 minutes per pound until internal temperature is around 150ish. Do not overcook.
When cooked, remove from oven, transfer roast to a cutting board, and loosely cover with foil – let sit for 15 minutes.
Drain liquids into a saucepan, turn heat up to medium-high and reduce liquid for 2 minutes – reduce heat to low. If there is less than 1 1/2 cups of liquid, add some additional chicken broth to make 1 1/2 cups.
Mix a slurry of the flour and cold water, then slowly whisk into the gravy until thickenened.