Spinach & Cheese Pork Stuffed Tenderloin

Ingredients:

• 3 cups fresh spinach

• 3 cloves minced garlic

• ½ cup ricotta cheese

• ½ cup fresh shredded parmesan cheese

• 2 tsp Salt & pepper

• 3 T olive oil, reserved

• 1 ½-2 lbs. pork tenderloin butterflied & pounded flat (you can also use an already seasoned tenderloin if desired)

• 2 T rosemary

• 1 T thyme

• 2 cups mini-carrots

• 1 large Sweet Vidalia onion, chopped

Directions:

1. Over low heat - sauté the spinach with 1 T olive oil, garlic, salt & pepper just until wilted, about 2 minutes. Set aside to cool.

2. Preheat oven to 425 degrees F.

3. Lay out the pork tenderloin, butterfly and pound until flat and even. (I put it in a zip- locked large clear bag) Once pounded and flat, place the tenderloin on top of a large piece of parchment paper. (this will make it easier to roll)

4. In a medium bowl, add the ricotta, parmesan cheese, salt, pepper and cooked spinach. Mix until well combined.

5. Spread the spinach & cheese mixture over the pork tenderloin. Using the parchment paper, roll up so that the mixture is on the inside – secure with toothpicks if needed.

6. Spread the carrots and onions on a rimmed baking sheet. Drizzle with 1 T olive oil and season with salt & pepper. Place the rolled pork on top of the carrots and onions.

7. Sprinkle 1 T olive oil, rosemary & thyme over the pork. (If using a pre-seasoned tenderloin, skip this seasoning step) – I used a pre-seasoned tenderloin in my recipe)

8. Roast for 45 minutes, or until the internal temperature reads 160 degrees F.

9. Remove from the oven and let rest for 5 minutes before serving with the carrots and onions.

Serve with a side of mashed potatoes.