1 large pork tenderloin (about 1-1/4 pounds), butterflied by the butcher, if possible
3/4 cup grated cheddar cheese
1-1/2 pints grape tomatoes
Instructions
-Heat 2 tablespoons of the olive oil in a large skillet over high heat. Add onion and cook for 1 minute. Add spinach, pushing it down into the skillet, and 1/4 teaspoon each of the salt and pepper. Cover and cook over medium heat for about 1-1/2 minutes, until the spinach is wilted. Remove the lid and cook, uncovered, until the liquid from the spinach has evaporated. Transfer to a plate; cool.
-Trim the tenderloin of silverskin and fat. If you are butterflying the tenderloin yourself, see the instructions at the end of the recipe in Step 4.
-Open up the butterflied tenderloin and pound it a little to extend it to about 12 inches long by 7 inches wide.
-Preheat the oven to 350 degrees F. Arrange half the spinach mixture down the center of the butterflied tenderloin; top with cheese. Add remaining spinach, fold in the sides, and roll tenderloin back and forth to distribute and encase the filling. Wrap 2 strips of aluminum foil, each 1 inch to 2 inches wide, around the tenderloin to secure the stuffing inside.
-Heat the remaining 2 tablespoons of oil in a large ovenproof nonstick skillet. Sprinkle the outside of the tenderloin with 1/4 teaspoon each of the salt and pepper. Place the tenderloin in the skillet and brown it, turning occasionally, for about 5 minutes.
-Remove the aluminum foil strips from the meat and bake in the oven for 10 minutes; it will be slightly pink in the center. Transfer to a plate; cover. Keep warm in the oven.
-To prepare the tomatoes, add them, and 1/4 teaspoon each salt and pepper, to the skillet you browned the tenderloin in; saute over high heat until softened (1-1/2 to 2 minutes). Divide among four warm plates. Slice the tenderloin crosswise into 8 medallions; on each plate, arrange 2 slices in the middle of tomatoes.
To butterfly the tenderloin-
Lay it flat on a cutting board so one end is close to you and the other end is near the top of the board. Holding a knife blade parallel to the board, cut through the long side of the tenderloin, stopping when you are 1/2 inch from the other side.
Serving
Suggestions
Nutrition Info- 448 Calories; 26g Total Fat (8g Saturated Fat); 126mg Cholesterol; 679mg Sodium; 9g Carbohydrates; 45g protein
Originally Submitted
10/23/2010
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