Spinach, Goat Cheese, and Sun-Dried Tomato Stuffed Pork Tenderloin

A few weeks ago we hosted a dinner party with some of our best friends.
(to celebrate a few special birthdays)

I decided to go with a Rustic Italian theme for the food and thought that a stuffed pork tenderloin would pair perfectly with the rest of the menu for the night.

To go with this decadent pork tenderloin we had
Prosciutto with Melon, 
Polenta with Fontina & Parmesan with a Balsamic Mushroom Sauce,
Molten Chocolate Lava Cakes with Hazelnut Creme Anglaise and Hazelnut Brittle.

I'm all about a coordinated dinner.
It's kind of one of my obsessions.
(It drives my husband absolutely bat-shXX crazy.)

Every time I plan a dinner, 
whether it's a Tuesday night or for a party I have to make sure that everything pairs well.

I know it's kind of weird and it sometimes makes things awkward when others are bringing things, 
but I just can't help it.
It's just one of my things.

Spinach, Goat Cheese and Sun-Dried Tomato Stuffed Pork Tenderloin

1 large pork tenderloin (approximately 2-3 pounds)
1 bunch baby spinach, stems removed
4 ounces crumbled goat cheese
3-4 ounces sun-dried tomatoes, diced
salt and pepper

Butterfly the pork tenderloin and pound flat. Place on a large baking sheet (lay twine under the pork tenderloin).

Place a layer of baby spinach leaves on the pork.

Add the goat cheese.

Next, add the diced sun-dried tomatoes.

Roll the tenderloin and secure with the twine.

Season with salt and pepper.  Grill at 350 degrees until internal temperature reaches 145 degrees (approximately 1 hour).


1 comment :

  1. Um, doesn't everyone plan meals that way? ;)
    This sounds amazing.


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