Stuffed Pork Tenderloin

I bet you are a lillte bit tired of cakes so I'm gonna move on to pork loin. Big jump hun? Hope you like it! 

Ingredients for Stuffed Pork Tenderloin (for 4)

• 1 pork tenderloin butterflied
• 1 cup diced mushrooms
• 1 cup baby spinach
• 1 large shallot diced
• 1 garlic clove mined
• 1 large pinch of thyme
• 3 tablespoons of goat cheese

Stuffed Pork Tenderloin

• Butterfly the pork tenderloin, by slicing it long way and opening it up like a book (see the video, or you can also ask the butcher to do this)
• Once opened up a bit, lay the tenderloin down on the cutting board, and pound it out with a mallet until uniformly about an half inch thick
• Move the pork to the fridge while you make the stuffing
• Add enough olive oil to a hot sauté pan to coat the bottom, and add the diced mushrooms
• Season the mushrooms with salt and pepper, toss and then sauté.  Continue to cook, tossing every 3 – 4 minutes until the water is evaporated out and the mushrooms are browned
• Add the diced shallots, garlic, and thyme and sauté until the shallot is soft
• Remove to a holding bowl and add the spinach to the pan; sauté until fully wilted down; then remove to a cutting board
• Chop the spinach, and add it to the mushrooms, along with the goat cheese
• Taste the stuffing, and if needed, add more salt and pepper
• Get the pork out of the fridge and open it up flat on your cutting board
• Spoon the stuffing onto the pork, leaving about 2 inches of space on one side; keep in mind we have to roll this thing, and it is possible to overstuff – you can always remove some stuffing if needed
• Once the stuffing is down, roll the pork together so that it overlaps with the 2 inch gap you left, and leave the rolled pork resting on the seam
• Use 5 – 6 pieces of string or butcher twine to tie the pork – the ties don’t need to be that tight, just enough to hold it together
• Everything up to this point can be down hours, even a day ahead of time.
• When ready to cook, heat a large sauté pan over medium high heat, and add enough olive oil to coat
• Season all sides of the pork with salt and pepper
• Add the pork, seam side down, to the pan.  You should get a loud sizzling, if not , remove and allow the pan to get hotter
• Allow the pork to cook for 3 – 5 minutes on that side, until it is browned, then rotate to the other side to sear.
• Continue to rotate until all sides are browned (about 12 minutes total) and then move it into a 400 degree oven
• It should take about another 8 minutes to cook through, if needed you can use a meat thermometer and allow the pork (remember there is stuffing in there) to get to 140 degrees
• Allow the pork to rest for 5 – 7 minutes, and if desired, make a little pan sauce with the drippings
• Remove the strings, and slice the pork (slice on the bias is very nice) and serve it up!

So let me know what do you think and what kind of recipes do you prefer. Soups? Fish? Meat? Deserts?