Pork Tenderloin Stuffed with Goat Cheese and Spinach
Present the sliced tenderloins on a bed of fresh spinach topped with a few roasted or sauteed grape tomatoes.
2 (12-ounce) pork tenderloins
8 ounces goat cheese, at room temperature
2 cups loosely packed spinach
1 cup sun-dried tomatoes, julienned
½ cup all-purpose flour
5 tablespoons vegetable oil
Trim the tenderloins of any fat. To butterfly each tenderloin for stuffing, lay it flat on a cutting board, cut through the long side of the tenderloin, stopping when you are about ½ inch from cutting through it. Open the tenderloin and make another parallel cut on each side of the open tenderloin stopping about ½ inch from cutting through. Open the butterflied tenderloin and pound it until it is ½ inch thick. Spread ½ of the goat cheese evenly over the meat. Arrange the 1 cup spinach and ½ cup sun-dried tomatoes on top of the goat cheese. Fold in the ends of the tenderloin and roll to cover the filling. Tie with butcher’s twine. Repeat with the second tenderloin. In a shallow dish, season flour with salt and pepper. Dredge stuffed tenderloins in seasoned flour, shaking off any excess. Preheat oven to 400 degrees. Heat vegetable oil in a heavy oven-proof skillet over medium-high heat and brown the pork on all sides. End with the open sides up. Transfer skillet to preheated oven and cook for 20 to 25 minutes, until completely cooked through. Transfer pork to a large platter and set aside to rest for 5 minutes before slicing. Serves 8.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at email@example.com.