Herb-Crusted, Spinach & Cheese Stuffed Pork Tenderloin

Submitted by goodandtasty

"My husband created this recipe combining several he had seen online. This was delicious. The 8 month-old baby loved hers pureed with some squash. I estimated the time, but am not sure."

 

• Ready In: 2hrs
• Ingredients: 14
• Serves: 8

ingredients

• 1360.77-1814.36 g pork tenderloin (1 or 2 pieces)
• herbs
• 59.16 ml olive oil
• 6 garlic cloves
• 14.79 ml kosher salt
• 4.92 ml dried thyme (2 if fresh)
• 4.92 ml dried basil (2 if fresh)
• 4.92 ml dried rosemary (2 if fresh)
• 0.61 ml pepper
• prepared stuffing
• 226.79 g cream cheese
• 113.39 g goat cheese
• 283.49 g package frozen chopped spinach
• 5 piece bacon

directions

1. 1. Cook bacon until crisp. Once cooked & cool, chop finely.
2. 2. Thaw and drain spinach.
3. 3. In a medium metal bowl on very low heat, combine cream cheese, goat cheese, spinach, & bacon. The heat allows easier mixing.
4. 4. Butterfly tenderloin(s).
5. 5. Tenderize tenderloin with mallet.
6. 6. Place stuffing in tenderloin & tie with kitchen twine.
7. 7. Combine rub mixture ingredients and massage onto outside of tenderloin(s).
8. 8. Roast tenderloin(s) at 475 deg F for 30 minutes.
9. 9. Continue roasting at 400 deg F for 45-60 min or until pork reaches internal temp of 165 deg F.
10. 10. Remove and let cool for 20 minutes while pork continues to cook.