Spinach-Stuffed Pork Loin

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  8 oz or 227g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• 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°F.
2. Butterfly the pork loin.
3. In a large ziplock bag, combine Parmesan cheese, oregano, pepper, salt, minced garlic, and olive oil. Add the pork loin and shake until fully coated.
4. Place the pork loin in a butter-greased baking dish and spread any remaining mixture on top.
5. Stuff the pork loin with spinach and Havarti slices, then close it. Secure with baking twine if desired. Spread Dijon mustard on top.
6. Bake in the oven for 45 minutes or until the pork reaches an internal temperature of 145°F. Let rest for 5 minutes, remove twine if used, slice, and serve.

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