Pork Tenderloin Stuffed With Spinach, Sundried Tomatoes And Goat Cheese, And Cheesy Polenta Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Butterfly the pork tenderloin by cutting it lengthwise, but not all the way through.
• STEP 3.Open up the tenderloin and season with salt and pepper.
• STEP 4.Spread the spinach, sundried tomatoes, and goat cheese evenly over the tenderloin.
• STEP 5.Roll up the tenderloin tightly and secure with kitchen twine.
• STEP 6.Heat a large oven-safe skillet over medium-high heat and add olive oil.
• STEP 7.Sear the stuffed tenderloin on all sides until browned.
• STEP 8.Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
• STEP 9.Remove the tenderloin from the oven and let it rest for 5 minutes before slicing.
• STEP 10.Meanwhile, prepare the cheesy polenta according to the package instructions.
• STEP 11.Serve the sliced stuffed pork tenderloin alongside the creamy polenta.
• STEP 12.Enjoy!

Cooking Tips

• Make sure to properly butterfly the pork tenderloin to create a pocket for the stuffing.
• Use kitchen twine to secure the rolled-up tenderloin and prevent the stuffing from falling out.
• Allow the tenderloin to rest before slicing to ensure the juices redistribute and the meat remains tender.

Storage and Serving

• Leftover stuffed pork tenderloin can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pork gently in the oven or microwave before serving.
• The cheesy polenta can be stored in the refrigerator for up to 2 days and reheated on the stovetop or in the microwave.