A million ways to stuff it

Tonight we had pork tenderloin stuffed with smoked gouda and spinach. I love stuffing chicken, pork tenderloin, flank steak, etc. because it’s so easy and so versatile. You can basically throw in whatever you have on hand that sounds good to you. You can pan fry, you can roast. Top with sauce, simmer with sauce. There are a million and one different ways to stuff your meat!

For this, I sweat about 2 tablespoons of chopped onion and a clove of garlic in some olive oil before adding in the spinach (I used frozen, thawed & squeezed dry). Added salt, pepper, a few dashes of dried sage.

Put the spinach mixture and and some gouda on the pounded out pork tenderloin, rolled it up, rubbed it with some olive oil, salt, pepper & Italian seasoning.

Pan seared it for a couple minutes per side before moving it to a 400 degree oven to finish cooking.

We had this with brown rice pilaf with toasted pine nuts….maybe a little too toasted. 🙂 I am definitely going to have to make a small trip to the grocery store before we move to buy some fresh produce!