Spinach and Artichoke Stuffed Pork Tenderloin

Step 1

Preheat oven to to 400 degrees farenheit

Step 2

Butterfly pork loin following instructions above. Cover with a sheet of plastic wrap and pound with the flat side of a meat tenderizer (pounding with a rolling pin works in a pinch) until 1/2" to 3/4"  thick (without tearing through meat).

Step 3

Combine ingredients for spinach/artichoke mixture. TIP- Make sure you drain your spinach and artichoke well to prevent excess moisture- a wire mesh strainer works great.

Step 4

Spread spinach/artichoke mixture on pork tenderloin. Roll tightly, and tie with  cooking twine to hold everything together.

Step 5

Sprinkle pork loin with salt and pepper. Sear pork loin in 1 tbsp of olive oil for 3-5 minutes, or until dark golden sear develops.

Step 6

Place pork loin on foil lined sheet pan, and bake until internal temperature at thickest part of meat reads 150-165 degrees internally.