Pork Tenderloin Stuffed With Spinach and Blueberries
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1 pork tenderloin (medium-sized)
- 16 leaves Baby Spinach
- 2 ounces hazelnuts, chopped
- 2 ounces wild blueberries
- 2 ounces cream cheese
- 1 tablespoon Dijon mustard
- coarse sea salt
- ground pepper
- olive oil
directions
- Trim the tenderloin and remove a bit of the tail part where it is thinner. Cut the tenderloin in half. Butterfly each piece lengthwise about 1/2-inch, then do the same the opposite way. This will give you two flat pieces.
- Lay half the spinach on each piece of meat. Add half the hazelnuts,then half the blueberries to each piece; then split the cream cheese in two and with your hand; make flat discs to place on top of the ingredients. Then roll tenderloin back up nice and tight without losing any of the stuffing.
- Rub Dijon mustard on the outside; sprinkle with salt and pepper. In a frying pan, heat the olive oil and sear the tenderloins for two minutes on each side.
- Place on a baking sheet lined with parchment paper and bake in a preheated 350F oven for 20 minutes. Remove from oven and let rest for 10 minutes, cut 4 times on the bias and serve.
- This dish can be accompanied with a warmed blueberry jam.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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