Pork tenderloin should be a go-to option for weeknight meals because it’s relatively inexpensive and doesn’t take a very long time to cook. Here, it’s served roulade-style, stuffed with a savory mix of goat cheese and spinach and rolled up like a hot dog. A savory apricot-mustard glaze adds an elegant touch.
I stuffed it with goat cheese and spinach, but there’s nothing to say you can’t get creative with your favorite fillings — say, mushrooms and asparagus, feta and sundried tomato, or apples, onion and sage.
Stuffed Pork Tenderloin
Serves 4.
3 tablespoons olive oil, divided
2 large shallots, thinly sliced
1 clove garlic, thinly sliced
8 ounces fresh baby spinach
Kosher salt and freshly ground black pepper
4 ounces goat cheese, softened
2 tablespoons chopped fresh chives
1 teaspoon lemon zest
2- to 3-pound pork tenderloin, silver skin removed
1/4 cup apricot or peach preserves
2 tablespoons unsalted butter
1 tablespoon Dijon mustard
2 teaspoons apple cider vinegar
Heat 1 tablespoon of olive oil in a large nonstick skillet or cast-iron pan over medium heat. Add shallots and garlic, and cook 5 minutes, stirring often. Add spinach and cook 1 minute longer, until spinach is wilted. Remove from heat and season with salt and pepper.
With a sharp knife, cut down the long end of the tenderloin, being careful not to cut through the meat, and open it like a book. Place tenderloin between 2 sheets of plastic wrap and using a rolling pin, pound meat until 1/2 -inch thick. Season with salt and pepper.
