Stuffed Pork Tenderloin


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The tiny pork tenderloin roasts from Trader Joe’s are the best! They always turn out moist and they don’t take forever to cook.


1 small pork tenderloin (butterflied)

1 package spinach leaves

1 cup shredded cheese (whatever you like)

1/2 c shredded parmesan cheese

4 garlic cloves, minced

2 T. minced fresh rosemary

1 T. fresh thyme

Salt & pepper

Olive oil

Flour for dredging

1 c white wine

Fresh sage leaves


Pound the butterflied pork tenderloin until it is well flattened.

Cook the spinach and 2 T. garlic in some olive oil until wilted. Chop.

Combine the spinach, cheeses and seasonings in a bowl.

Spread all over the pork tenderloin. Roll up the tenderloin lengthwise and secure, either with pins or twine, so that the filling remains well inside.

In a small bowl, combine the rosemary, thyme, 2 T. garlic, salt, pepper and 1/4 c olive oil. Mix it well and spread it on the rolled up tenderloin roast.

Sprinkle some flour on the roast and spread it with your hands to cover the roast.

Heat a pan with olive oil. Add the roast and brown REALLY well on all sides.

Add the wine (you may have to cover the pan to avoid too much sizzle with the wine). Reduce the heat. When the wine sizzle has calmed down, add the sage leaves and turn the roast. Cover and cook slowly for about 30 minutes, checking every so often to make sure the liquid hasn’t evaporated. If it’s getting dry, add more wine or water.

When done, let it rest for about 5 minutes. Slice into thin slices and arrange on plate. Pour some of the sauce over it and serve.


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