Stuffed Pork Tenderloin with Spinach and Goat Cheese
- Prep Time:
- 15 min
- Cooking Time:
- 50 min
- Serves:
- 4
Ingredients
3 Tbsp. extra virgin olive oil, divided
2 garlic cloves, chopped
6 oz. fresh baby spinach
8 oz. goat cheese or you can also use feta cheese
About 1 ½ lb. pork tenderloin
1 tsp. sea salt
½ tsp. coarsely ground black pepper
½ tsp. dried thyme leaves
2 Tbsp. pure maple syrup, divided
APPLE HORSERADISH SAUCE
1/3 cup sour cream
1 Tbsp. GF mustard
2 tsp. horseradish
1 apple, peeled and finely grated
¼ cup fresh orange juice
Instructions
- In a large pan heat 1 tablespoon of oil over medium heat, add garlic and then spinach. Stir-fry for 3 minutes or until spinach has just wilted. Transfer to a bowl and add goat cheese. Stir to combine
- Make a lengthwise cut down the center of the tenderloin, cutting to but not all the way through the other side. Spread the meat flat and pound the meat using a mallet to about 3/4-inch thickness in a shape of a rectangle
- Combine remainder of the olive oil with salt, pepper, thyme and 1 tablespoon of maple syrup. Brush half the spice mixture over the tenderloin
- Spread the spinach mixture over half of the the spiced side. Roll firmly jellyroll style starting at the spinach end. Secure with wooden skewers
- Preheat oven to 410 F and line a baking sheet with foil.
- Place the tenderloin seam down on the prepared baking sheet and brush with remaining spice mixture. Roast uncovered for 50 minutes
- APPLE HORSERADISH SAUCE (optional)
- In a blender add sour cream, mustard, horseradish, the remainder of maple syrup, grated apple and orange juice. Blend until creamy. Heat the sauce just before serving do not boil
- Ultimately if you do not have time to make the sauce, serve the pork tenderloin with gluten free mustard, mayonnaise or horseradish. To serve, slice the tenderloin to about 1 ½-inch thick slices and spoon the sauce around the meat
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