Spinach and Sundried Tomato Stuffed Pork Loin

SPINACH AND SUNDRIED TOMATO STUFFED PORK LOIN

INGREDIENTS

·         1 (1 pound) pork loin

·         ½ teaspoon garlic powder

·         ½ teaspoon thyme

·         ½ teaspoon ground sage

·         ½ teaspoon sea salt

·         ½ teaspoon black pepper

·         2 cloves garlic, minced

·         1½ cups fresh baby spinach, finely chopped

·         ½ cup sun-dried tomatoes, thinly sliced

·         2 tablespoons extra virgin olive oil

DIRECTIONS

1.        Preheat oven to 425 degrees. Prepare a baking dish with olive oil.

2.       Cut a slit lengthwise down the center of the tenderloin; leave ½ inch at the bottom and be careful not to slice all the way through the other end. Open tenderloin so it lies flat.

3.       With each half, make another lengthwise slit down the center leaving another ½ inch from the bottom. Cover with plastic wrap and flatten to ¼-inch thickness.

4.       Remove plastic wrap; sprinkle pork with ¼ teaspoon garlic powder, ¼ teaspoon thyme, ¼ teaspoon sage, ¼ teaspoon sea salt and ¼ teaspoon pepper. Then add garlic, spinach and tomatoes; press down lightly.

5.       Roll up jellyroll style, starting with a long side. Tie the roast at 2-inch intervals with kitchen string. Sprinkle with remaining spices, sea salt and pepper.

6.       Place in the prepared baking dish and cover baking dish with tinfoil to prevent splattering. Bake for 30 minutes or until meat thermometer reads 160 degrees, place in center of tenderloin for most accurate read.

7.       Remove from oven; transfer to a serving platter and let stand for 10 minutes before slicing.