Special Diets

Stuffed Pork Tenderloin with Spinach, Apricots and Goat Cheese

• From: Munchin with Munchkin

Ingredients

• 1 8 oz pork tenderloin

• 1/4 cup cooked long-grain wild rice blend

• 2 Tbs dried apricots, chopped

• 1 garlic clove, minced

• 1 tsp fresh rosemary, minced

• Salt and pepper to taste

• 1/4 cup baby spinach

• 3 Tbs goat cheese

• 1 tsp Dijon mustard

• 1 Tbs olive oil

A down-home country pork roast married to a sophisticated medley of fruit, vegetables, rice, cheese, and spices.

Directions

• Preheat oven to 400º.
• Butterfly cut the pork tenderloin lengthwise.
• In a bowl, combine cooked rice, apricots, garlic, and rosemary; salt and pepper to taste.
• Place spinach along the center of the pork, top with goat cheese and wild rice mixture.
• Roll the pork tenderloin, ensuring the stuffing is bound in the center. Using butchers' twine, securely tie the stuffed pork. Rub the outside of the roll with Dijon mustard.
• Heat olive oil in a cast iron skillet over medium-high heat. Place pork roll in skillet and brown lightly, turning until meat is a consistent pinkish brown.
• Transfer the skillet to the oven and roast for 20-25 minutes. Remove from oven and let stand an additional 15 minutes.
• Remove butchers' twine and slice inch-wide cross sections. Serve immediately.