Ingredients

  • ½ cup minced shallots
  • 1 Tbsp. roasted garlic
  • 2 Tbsp. unsalted butter
  • 1 cup heavy whipping cream
  • 1 lb. fresh spinach (finely chopped)
  • ½ cup feta cheese
  • ½ cup grated Pecorino Romano cheese
  • 1 tsp. ground white pepper
  • 1 Pork Tenderloin

Details

Product:

Pork Tenderloin

Meal Course:

Dinner

Dish Type:

Entrée

Preparation

  1. Sauté shallots and garlic in melted butter until shallots are caramelized. Add heavy cream; reduce until thick.
  2. Fold in spinach and cheeses. Season with pepper. Cover and refrigerate until cold.
  3. Place mixture in pastry bag. Create a 2-inch hole in center of tenderloin using a boning knife. Pipe spinach mixture into tenderloin.
  4. Season pork with extra virgin olive oil, sea salt and cracked pepper. Place on sheet pan.
  5. Heat convection oven to 400°F.
  6. Roast pork until internal temperature of stuffing reaches 160°F. Let stand 10 minutes before slicing.