LEARN MORE

YIELD

4 servings

TYPE

Dinner

TIME

55 minutes

LEVEL

Intermediate

Here's What You'll Need

1

pork tenderloin, salt, black pepper, fontina, roasted red pepper, baby spinach, red onion, shiitake mushrooms, rosemary, lemon

VIEW MORE

Remove the Silverskin

2

Trim the pork of any visible silverskin. Slide the tip of a knife underneath the silverskin tilted up, then slide the knife while pulling the membrane up. Discard.

VIEW MORE

Butterfly the Tenderloin

3

Place on a cutting board, then hold the knife parallel to the length of the pork. Make a shallow cut from top to bottom, about 1" thick. Repeat 1-2 more times, being careful not to cut through the tenderloin. Season inside with salt.

VIEW MORE

Make the Filling

4

Place oil and butter in a skillet. Add onion and mushrooms. Cook until mushrooms begin to brown. Add roasted red pepper, spinach, rosemary, lemon zest, and salt, cook until spinach has wilted. Remove from the heat.

VIEW MORE

Prepare the Tenderloin

5

Add a thin layer of fontina on the pork tenderloin, leaving the outer ½" clear. Spoon the mushroom and spinach mixture down the center of the butterflied pork.

VIEW MORE

Roll and Tie the Tenderloin

6

Roll the tenderloin into a cylinder, try to enclose the filling. Use kitchen twine to secure together. Season the outside of the pork on all sides with salt and pepper.

VIEW MORE

Grill the Tenderloin

7

Place pork over indirect heat, turning every 5 minutes until an internal temperature of 145F has been reached, about 25 minutes. Allow meat to rest for 10 minutes before slicing and serving.

VIEW MORE