Ingredients:

  • 1 lb (450g) pork tenderloin, trimmed
  • Salt and pepper to taste
  • 1 tablespoon (15ml) olive oil
  • 4 oz (115g) cream cheese, softened
  • 1 cup (30g) fresh spinach, chopped
  • ¼ cup (30g) grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) dried Italian herbs
  • Zest of 1 lemon

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, combine softened cream cheese, chopped spinach, Parmesan cheese, garlic, herbs, and lemon zest. Mix well and season with salt and pepper.
  3. Butterfly the pork tenderloin by slicing it lengthwise, being careful not to cut all the way through. Open it up and pound it gently to an even thickness.
  4. Spread the filling evenly over the opened tenderloin and roll it up tightly.
  5. Use kitchen twine to tie the tenderloin and hold the filling in place (optional).
  6. Heat olive oil in a skillet over medium-high heat. Season the tenderloin with salt and pepper. Sear on all sides until golden brown.
  7. Transfer the tenderloin to a baking dish and bake in preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
  8. Let the tenderloin rest for 5-10 minutes before slicing into medallions. Serve and enjoy!