Here's What You'll Need
1
pork tenderloin, salt, black pepper, fontina, roasted red pepper, baby spinach, red onion, shiitake mushrooms, rosemary, lemon
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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.
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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.
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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.
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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.
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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.
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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.
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