Stuffed Pork Tenderloin

Ingrédients

• 2 tablespoons butter (unsalted or salted)
• 3 shallots chopped
• 1 medium red bell pepper finely diced
• 3 cloves garlic minced
• 1 tablespoon chopped fresh rosemary
• 6 ounces baby spinach
• 1/2 cup freshly grated Parmesan cheese
• salt (to taste)
• freshly ground black pepper (to taste)
• 1 1/2 lb pork tenderloin silver skin removed
• 1 1/2 tablespoons olive oil
• kitchen twine

Préparation

1. 1

   Melt the butter in a large skillet over medium heat. Saute the shallots and bell peppers until soft. Reduce the heat to low, add the garlic, rosemary, and spinach, and cook until the spinach wilts, stirring frequently. Remove the pan from the heat and stir in the Parmesan cheese. Season with salt and freshly black pepper to taste.

2. 2

   Prepare the pork tenderloin by removing the silverskin. Cut the pork tenderloin lengthwise through the center. Do not cut all the way through. Open up the pork tenderloin like a book. Cover the meat with plastic wrap and pound it to 1/4-1/2 inch thick with a meat mallet.

3. 3

   Spread the cooked vegetable mixture over the pork. Roll the meat lengthwise as tight as possible and truss it or secure it with toothpicks.

4. 4

   Heat the olive oil over medium-high heat in an ovenproof skillet and sear the tenderloin on both sides. Place the skillet in the oven and roast for 10-12 minutes, then flip the tenderloin and cook for 10-12 more minutes or until the internal temperature is 145 degrees.

5. 5

   Remove the stuffed tenderloin to a cutting board and cover loosely with aluminum foil. Let it rest for 10-15 minutes before removing the kitchen twine or toothpicks and slicing it.