Spinach-Stuffed Pork Loin

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  8 oz or 227g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Oregano

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Garlic

  Raw

  2 tsp or 6g

• Butter

  Unsalted

  1 tbsp or 14g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Spinach

  Raw

  1 cup or 30g

• Havarti Cheese

  Sliced - Meijer

  4 slice or 76g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

Directions

1. Preheat the oven to 400 degrees fahrenheit.
2. Butterfly your pork loin.
3. In a large ziplock bag, add parmesan cheese, seasoning, minced garlic and olive oil. Add your pork loin to the bag and shake around until it’s completely covered inside and out.
4. Add pork loin to a butter-greased baking dish, and squeeze any remaining “batter” on top of the loin, spreading around until even.
5. Add the spinach and havarti slices to the inside of the pork loin. Close the pork loin so the spinach and cheese is inside like a sandwich. Secure with baking twine if you'd prefer. Spread dijon mustard on the top of the pork.
6. Cook in the oven at 400 degrees for 45 minutes or until the pork reaches 145 degrees. Let sit for 5 minutes, remove baking twine if using, cut into slices and enjoy!

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• Spinach Stuffed Chicken
• Spinach Stuffed Salmon
• Spinach Stuffed Turkey Breast
• Spinach Artichoke Stuffed Chicken
• Spinach and Cheese Stuffed Chicken