Stuffed Pork Tenderloin

Ingredients

• 1½ lb pork tenderloin
• 5 oz fresh spinach
• 4 oz cream cheese
• ¼ cup sun-dried tomatoes
• 2 clove garlic
• ¼ cup Parmesan cheese
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 1 kitchen twine (optional)

Steps

1. Preheat oven to 375°F (190°C). Butterfly the pork tenderloin by slicing lengthwise almost all the way through, then open it flat like a book. Season both sides with salt and pepper.
2. In a bowl, combine softened cream cheese, chopped sun-dried tomatoes, minced garlic, cooked and drained spinach, Parmesan cheese, and red pepper flakes (if using). Mix well.
3. Spread the spinach mixture evenly over the butterflied pork tenderloin, leaving a small border. Roll the tenderloin tightly from one long side to the other. Secure with kitchen twine at 1-inch intervals.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
5. Transfer the skillet to the preheated oven and roast for 20-30 minutes, or until the internal temperature reaches 145°F (63°C).
6. Remove from oven, cover loosely with foil, and let rest for 10 minutes before removing twine and slicing into thick medallions to serve.