Stuffed Pork Tenderloin Florentine

  • Chef Judi Gallagher
  • 1

Stuffed Pork

1 Pork Loin

8oz. Fresh Spinach, Wilted

1 Lg. Red Bell Pepper, Roasted, Skinned, & Julienne

4. oz Roasted Garlic

8 oz. Smoked Mozzarella

Salt & Pepper

2 Tbl. Spoon Olive Oil

Herb Oil

4 Sprigs Fresh Rosemary

¼ Bulb Fresh Garlic

1 Tsp Crushed Red Pepper

1 Sprig Fresh Oregano

6 oz. Unfiltered Imported Olive Oil

Stuffed Pork

Have your butcher clean the tenderloin removing any silver skin and gristle. Slice the meat lengthwise and open it like a book, careful not to pierce it all the way through. Continue two more time with the outer flaps. Place between two sheets of plastic wrap and gently beat with a meat mallet until thin, about ¼ inches thick. Using a rubber spatula or the back of a large spoon, coat the tenderloin with the roasted garlic. Layer the spinach, roasted pepper, and smoked mozzarella in that order. Carefully roll the pork back to its original form and secure with butcher’s twine. In a very hot skillet sear all sides of the meat and then place in a preheated oven of 400 degrees. Cook until the minimal internal temperature is 145degrees, about 15 – 20 minutes. Allow meat to rest for at least five minutes before serving.

Herb Oil

Finely chop the FRESH herbs and garlic and place in a bowl. A small food processor or spice mill will also work well. Add the oil and mix well with a fork or whisk. Salt and red pepper flakes to taste.