Ingredients Jump to Instructions ↓

  1. 1 pork tenderloin

  2. 1 cup spinach

  3. 2 Tbs crumbled goats cheese

  4. 1 Tbs fresh ground black pepper

  5. 1 Tbs fresh thyme

  6. 1 tsp salt

  7. 1 tsp garlic salt

  8. 1 tsp cayenne pepper

  9. 2 tsp olive oil

  10. 1 Tbs Sesame oil

  11. 1 Tbs balsamic vinegar

  12. 1 lemon

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 Butterfly the tenderloin by cutting down the center the length of the loin Cover with plastic wrap, and flatten tenderloin with a mallet ( I use the edge of a dish, since all I have is a sledge hammer!)

  2. Season with 1 1/2 tsp black pepper, garlic salt, cayenne pepper and a dash of salt Spread the crumbled goats cheese evenly Spread the balsamic vinegar evenly Layer the spinach on top Roll tenderloin, tucking the ends in as you roll Tie with string every 2" or so to make a tight bundled roast Coat exterior with juice of one lemon and let sit for 5 minutes Now coat it with olive oil Take remaining pepper, salt and thyme and generously coat the outside of the roast In a large oven-proof skillet, add sesame oil and turn heat to med-high Sear the roast until all sides are evenly brown Place roast in the oven on center rack for approx 20 - 25 minutes Remove from oven, and cut away the strings Slice evenly and serve with your choice of sauce or gravy (I use a balsamic reduction sauce with red current jelly and shallots, which compliments it perfectly.)


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