Sunday, November 3, 2013

Spinach and Sun Dried Tomato Stuffed Pork Tenderloin

This week I was at home again all week so we had some amazing home cooked meals.  We didn't try anything new since I kept the menu up to Joe to make.  I wanted him to pick some of his favorites that he doesn't have when I am traveling since they may take longer to bake.  One of both of our favorite meals is stuffed pork.  There are so many ways to make stuffed pork and they all seem to turn out amazing since the pork soaks up some of the flavor.  This one is a healthier version and keeps the cream cheese to a minimum to make sure that we keep the meal fairly healthy.  It is still amazingly creamy and one of our favorite meals! we go...

Spinach and Sun Dried Tomato Stuffed Pork Tenderloin

2 cloves garlic
10 oz. spinach
4. oz sun-dried tomatoes
4 oz. feta cheese
4 oz. cream cheese
1/2 c. Greek yogurt
Pork tenderloin (2-3 lbs)
For the stuffing, with a little olive oil, saute garlic and chopped spinach until nearly cooked through. add sun-dried tomatoes. remove from stove when the spinach is cooked to your liking. in a separate bowl, mix goat cheese, cream cheese, and sour cream together until smooth. add the spinach + sun-dried tomatoes to your creamy mixture.
Cut your tenderloin open so it lies flat, rather than as a roll.  Pat the pork dry with a paper towel, then place on a baking sheet. Spread the filling across the pork, then roll the tenderloin up like a jelly roll, keeping the mixture enclosed. Secure the pork with toothpicks or cotton strings.  Brush the top of the pork with olive oil, and lightly sprinkle salt and pepper atop.  Bake at 400 degrees, until the internal heat of the pork is 155 degree.

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