Makes 4-6 servings.
This savory pork tenderloin is delicious served with a rice pilaf and roasted butternut squash.
- 1 – 1.5 lb. pork tenderloin
- 4 oz. goat cheese, softened
- 2 slices thick-cut bacon, chopped
- 1 medium-large apple, peeled, cored, cubed ½”
- ¼ cup chopped onion
- 1 clove garlic, minced
- ½ tsp dried thyme
- ½ tsp dried rosemary leaves, crushed
- ½ tsp salt
- ¼ tsp pepper
- 5 oz. fresh baby spinach
- ¼ cup dried cranberries
- ¼ cup chopped pecans (toasted, if desired)
- 6 (15”) pieces butcher’s string
- 1 – 2 Tbsp extra virgin olive oil
- Salt and pepper
- Preheat oven to 400° F.
- On cutting board surface, use knife to remove silver skin membrane from pork tenderloin.
- Making sure not to cut all the way through, cut a lengthwise slit through the tenderloin, making both halves of roughly equal thickness.
- Open tenderloin like a book; cover with a sheet of plastic wrap. Pound with the flat side of meat mallet until ½” thick throughout.
- Using back of spoon, spread goat cheese over surface of tenderloin, leaving a 1” – 2” margin around the edge. Set aside.
- In large (12”) oven-safe skillet, cook bacon over medium-low heat, until browned and crispy (7 – 10 min.). Remove with slotted spoon and let drain on paper towel.
- Into same skillet, add apple, onions and garlic. Cook, in residual bacon fat, over medium heat, stirring frequently until onions are soft (about 5 min.). Stir in thyme, rosemary, ½ tsp salt and ¼ tsp pepper.
- Stir in spinach (may require two batches) and cook until wilted. Turn off heat and stir in cranberries, pecans and reserved bacon crumbles.
- Spread the filling out on top of the goat cheese on pork tenderloin. Starting with the long side, carefully tuck and roll up tenderloin.
- Gently space pieces of butcher’s string under tenderloin. Tie to secure. Snip excess string.
- Season entire surface with salt and pepper.
- Into same skillet, heat olive oil over medium heat. When oil is hot, place stuffed tenderloin into skillet and sear all sides (about 2 min. per side).
- Transfer the oven-safe skillet (see Tips) with tenderloin into the oven and roast 18 – 20 min. or until thermometer reaches 145° F in thickest portion of meat.
- Cover loosely with foil and let rest 15 min. Remove butcher’s string. Cut into 1” slices.
- If you do not have an oven-safe skillet, simply transfer the seared, stuffed tenderloin onto a foil-lined baking pan. Roast as directed.
- Partially freeze bacon for easier chopping.
- 4 oz. cream cheese (softened) can be substituted for the goat cheese.