Stuffed Pork Tenderloin
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- 1 Pork Tenderloin
- 4 oz. (one small package) Goat Cheese
- 2 Tbl Almond Butter
- 1 cup Fresh Spinach
- 2 Tbl Steak Seasoning
- Kitchen Twine for tying together.
- Preheat your oven to 375 degrees.
- Clean your pork tenderloin of excess tough membrane (silver skin).
- With a large sharp knife, cut down the length of the tenderloin about one ½” deep.
- Fold back the flap of meat, and repeat the process of cutting about one ½” deep.
- Note: I cut mine about 3 times until the meat unrolled. This method helps create an even thickness for consistent cooking and handling ease. Here’s a quick visual example of how to butterfly.
- Mash the goat cheese and almond butter together until they’re mixed evenly.
- Spread evenly across your now butterflied tenderloin.
- Layer with spinach 1-2 leaves thick.
- Roll your roast up ensuring that the stuffing stays inside.
- With 8 (or so) pre-cut kitchen twines about 10” long, start tying your tenderloin back together.
- Roll the tenderloin in the steak seasoning until evenly coated.
- Heat a medium/large oven-safe frying pan on high.
- When the pan is heated, place the tenderloin on the pan cut side down first.
- Rotate the tenderloin about 3 times, cooking for approximately 1 minute on each side.
- Move the pan into the oven.
- Bake for approximately 12 minutes at 375 degrees.
- Remove from the oven and let cool for about 5 minutes (until the juices settle).
- Remove the kitchen twine with scissors.
- Slice into approximately ½” thick discs with a sharp knife.
- Serve and enjoy!
- Calories: 368
- Sugar: 0.7 g
- Fat: 18 g
- Protein: 46 g