A few weeks ago we hosted a dinner party with some of our best friends.
(to celebrate a few special birthdays)
I decided to go with a Rustic Italian theme for the food and thought that a stuffed pork tenderloin would pair perfectly with the rest of the menu for the night.
To go with this decadent pork tenderloin we had
Prosciutto with Melon,
Polenta with Fontina & Parmesan with a Balsamic Mushroom Sauce,
Molten Chocolate Lava Cakes with Hazelnut Creme Anglaise and Hazelnut Brittle.
I’m all about a coordinated dinner.
It’s kind of one of my obsessions.
(It drives my husband absolutely bat-shXX crazy.)
Every time I plan a dinner,
whether it’s a Tuesday night or for a party, I have to make sure that everything pairs well.
I know it’s kind of weird and it sometimes makes things awkward when others are bringing things,
but I just can’t help it.
It’s just one of my things.
Spinach, Goat Cheese and Sun-Dried Tomato Stuffed Pork Tenderloin
1 large pork tenderloin (approximately 2-3 pounds)
1 bunch baby spinach, stems removed
4 ounces crumbled goat cheese
3-4 ounces sun-dried tomatoes, diced
salt and pepper
Butterfly the pork tenderloin and pound flat. Place on a large baking sheet (lay twine under the pork tenderloin).
Place a layer of baby spinach leaves on the pork.
Add the goat cheese.
Next, add the diced sun-dried tomatoes.
Roll the tenderloin and secure with the twine.
Season with salt and pepper. Grill at 350 degrees until internal temperature reaches 145 degrees (approximately 1 hour).