Stuffed Pork Tenderloin Recipe

I love stuffed pork tenderloin. There are so many things you can use, dressing, veggies, cheese. The choice is yours! I used Swiss chard and spinach for this one. Slice the pork down the middle stopping 1/4 inch at the bottom. Open it up. Lay it between plastic wrap and pound it out to about 1/4 inch thick. You can trim the fat, and make it look like a perfect rectangle. I didn’t.

I coated it in olive oil and threw on a bunch of fresh herbs from the garden. Just use what you like.

Top it with some veggies.

Throw on some cheese. Feta or goat is my preference. Use whatever kind you want.

Roll it length-wise. You can tie it with kitchen string. You can brown the outside in a greased skillet before putting it in the oven. Put it in a pre-heated oven. 350 degrees for 50 – 60 minutes or until the thermometer reaches 160 degrees. Let stand for 5 minutes before cutting.

Dinner is served!