Spinach and Goat Cheese-Stuffed Pork Tenderloin Roulade

For this recipe you’ll need:

• 2 tablespoons extra virgin olive oil

• 1 onion, medium dice

• 2 cloves garlic, minced

• 4 cups baby spinach leaves

• Salt and pepper to taste

• 1/2 cup goat cheese, crumbled

• 2 pork tenderloin, silver skin removed 

• Salt and pepper to taste

• 2 tablespoons grapeseed oil 

Directions:

1. Preheat the oven to 350°. 
2. Heat a sauté pan over medium heat, and add the olive oil. 
3. Gently sauté the onions until softened. Add the garlic, and cook an additional 30 seconds or until aromatic.  
4. Stir in the spinach, and cook until just wilted. Season with salt and pepper to taste. 
5. Transfer the spinach mixture to a plate, and allow to cool. Note: Wipe clean the sauté pan and save for searing the roulades in step #11.  
6. While the spinach is cooling, butterfly the tenderloins. Using a boning or slicing knife, cut the tenderloins horizontally, so you can open it like a book. Make sure you don’t cut all the way through.  
7. Place a piece of parchment paper on top of the butterflied tenderloins, and using the flat side of a meat mallet, lightly pound the tenderloins until they are 1/4-inch thick.  
8. Season the pork with salt and pepper to taste. Place the filling 1 inch in from the long end, and top with the goat cheese.  
9. Snugly roll the tenderloin around the filling, and secure the roulades with 4 to 5 pieces of kitchen twine each.  
10. Season the outside of the roulades with salt and pepper to taste. 
11. Heat a sauté pan over medium-high heat, and add the grapeseed oil. Sear the roulades on all sides until well browned.  
12. Slide the pan right into the oven, and cook until the internal temperature reads 135° to 140° on a meat thermometer. Transfer to a cutting board, and allow to rest for 10 minutes. 
13. Remove the kitchen twine, and cut the roulades into 1-inch slices. Transfer to a platter and serve.