February 18, 2010

Pork Tenderloin stuffed with Spinach, Bacon and Goat Cheese

Pork Tenderloin stuffed with Spinach, Bacon & Goat Cheese

When me and the hubby got married a long while ago, there must have been an unspoken vow that he take on most of the cooking of meat in our home. It's not that I don't pitch in and make chicken, roasts, ground beef and such but I would say that he does much more of it. Especially when summer season rolls around and the trusty BBQ is back in business.

Or it could be that I'm a bit squeamish about raw meat. My mom had to do everything in her power to get me to eat it as a child/teenager. Then, it took me YEARS to be able to touch raw ground beef (hubby was in charge of forming hamburgers) and don't get me started with chicken breasts. I've used plastic wrap, wax paper, tongs and other utensils to prevent myself from coming in contact with it. I know, pathetic, huh? And it's not even a "bacteria" or "germ" thing. But, rest assured, I have come a long way. Really.

But, that all being said, I didn't make this beautiful tenderloin. Yes, the hubby did. Because, as I said, he's in charge of most of the meat cooking in the house.

This was delicious. Bites of pork mixed with spinach, bacon and a hit of goat cheese. Oh, it was so very good.

Just one word of advice, if you are using loose spinach, make sure you wash it very thoroughly. Our spinach wasn't rinsed enough and it was gritty (it's grown in sandy soils).

At least it tasted great!


...

Pork Tenderloin stuffed with Spinach, Bacon and Goat Cheese
serves 4

1 large pork tenderloin

5 strips of bacon, chopped
6 ounces of spinach (about 5 cups), washed thoroughly
1/2 cup goat cheese

Place the bacon in a pan over medium heat. Cook until crispy. Stir in spinach and mix for a couple of minutes until wilted. Set aside.

Trim the pork to remove any fat and silverskin. Butterfly the tenderloin open lengthwise. Pound the pork to about 1/4 inch thickness.

Spread the bacon and spinach mixture on top of the pork. Sprinkle with goat cheese. Roll up the tenderloin, giving a long jellyroll shape. Use kitchen string or toothpicks to keep it closed.

Set the oven to 450F.

Sear the pork tenderloin in an large oiled skillet over medium heat. Rotate the tenderloin on all sides to brown. Make sure the seam side is down and pop it into the oven. Cook for about 15 minutes or until the internal temperature reaches 140F.

Remove from oven onto a cutting board to rest for about 10 minutes before serving.

Recipe adapted from: Spinach & Mushroom-Stuffed Pork Tenderloin with Sherry Cream Sauce.
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