Simple pleasures....Stuffed pork

The filling:

2 cloves garlic

10 oz. spinach

4. oz sun-dried tomatoes

4 oz. goat cheese

4 oz. cream cheese

1/2 c. sour cream

With a little olive oil, sautee garlic and chopped spinach until nearly cooked through. Add chopped sun-dried tomatoes. In a bowl, mix goat cheese, cream cheese, and sour cream together until smooth. Add spinach & sun-dried tomatoes to your creamy mixture.

Then you’ll need a pork tenderloin. Cut your tenderloin open so it lies flat, rather than as a roll. Pat the pork dry, then place on a baking sheet. Spread the mixture across the pork. then roll the tenderloin up like a jelly roll, keeping the mixture enclosed. Secure the pork with toothpicks or cotton strings.

Brush the top of the pork with olive oil, and lightly sprinkle salt and pepper atop.

Bake at 200 degrees, until the internal heat of the pork is 75 degrees. (you’ll need a meat thermometer). Cooking time will also depend on how much meat is being cooked, so it may vary.

Enjoy!

(via janalaurene)