Stuffed Pork Tenderloin with Spinach & Garlic

Ingredients

• 1.5 lbs pork tenderloin
• 2 cups fresh spinach
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• salt and pepper to taste
• kitchen twine

Method

1. 1

   Slice the pork tenderloin lengthwise, not cutting all the way through, and open it like a book, then pound it to an even thickness — butterflying it into one long, even sheet like this is what lets it roll up tightly around the filling instead of falling apart when tied.

2. 2

   Sauté spinach and garlic in 1 tbsp olive oil until wilted, about 2 minutes, then let cool slightly.

3. 3

   Spread the spinach mixture over the opened tenderloin, season with thyme, salt, and pepper.

4. 4

   Roll the tenderloin up tightly and tie with kitchen twine at intervals.

5. 5

   Sear in remaining olive oil 2-3 minutes per side, then roast at 400°F for 20-25 minutes until the internal temperature reaches 145°F. Rest 5 minutes before slicing.