Ingredients
- 1.25 pounds (550 grams) pork tenderloin
- 1 tablespoon unsalted butter
- ½ yellow onion, diced
- 1 clove garlic, minced
- 8 ounces (230 grams) fresh spinach
- ½ cup (60 grams) dried cranberries
- ⅓ cup (50 grams) gorgonzola, crumbled
- 2 tablespoons olive oil
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- kosher salt to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a pan with foil and coat with cooking spray or a bit of olive oil.
- Make the spinach filling. In a large skillet, melt the butter over medium heat. Add the onion and cook until translucent. Stir in the garlic and cook for an additional minute. Add in the spinach and cook until wilted and then drain any excess liquid. Season with salt and set aside.
- Butterfly the pork tenderloin: cut down the middle lengthwise (but stop before severing the two halves), open like a book and pound to about ½ inch (12 mm) thickness.
- Layer the pork tenderloin with spinach and sprinkle the dried cranberries and gorgonzola on top.
- Tightly roll up the tenderloin and secure with kitchen twine.
- Brush the outside of the tenderloin with olive oil and season with salt, paprika, oregano and garlic powder.
- Place the roulade on the prepared pan and bake for 25-30 minutes or until the tenderloin reaches an internal temperature of 145°F (63°C).
- Allow to rest for 10 minutes and remove the twine before slicing and serving.