Ingredients
-
3
-
2
-
2
-
1
-
1/4
-
1
-
1 1/2
-
2
-
2
-
1
-
-
-
-
-
Directions
Serve this with potato parsnip mash, skinny garlic mashed potatoes, or creamy cauliflower puree and some roasted vegetables on the side.,Are you ready for the holidays? Im so behind but I did get around to seeing Santa this weekend. A very excited Madison didnt cry and even gave Santa a list of what she wanted (which included a pony). I just love this innocent age, I wish I could freeze time.,These next few weeks Im going to focus on Holiday dishes, sides, appetizers and desserts. Im still running my mile a day until the New Year (lost track of how many days its been), its a nice balance to some of the baking thats happening around here.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cut a Lengthwise Slit Down the Center of the Tenderloin to Within 1/2- Inch of Bottom (careful not to Cut All the Way Through) |
|
2
Done
|
Open Tenderloin So It Lies Flat. on Each Half, Make Another, Lengthwise Slit Down the Center to Within 1/2-Inch of Bottom; Cover With Plastic Wrap. Flatten to 1/4-In. Thickness With a Mallet. |
|
3
Done
|
Remove Plastic Wrap; Spread 1/2 of the Garlic/Dijon Mixture on the Inside of the Pork. Layer the Cheese, Spinach, Sun Dried Tomatoes and Proscuitto on Top, Press Down Gently. |
|
4
Done
|
Roll Up Pork Jelly-Roll Style, Starting With a Long Side. Tie the Roast at 1-1/2-Inch to 2-Inch Intervals With Kitchen String. |
|
5
Done
|
Season Lightly With Salt, and Remaining Garlic/Dijon Mixture. Place on a Rack in a Shallow Baking Pan. |
|
6
Done
|
Bake, Uncovered, at 425 For 25-30 Minutes or Until a Meat Thermometer Reads 160. Place Under the Broiler to Brown the Top For 5 Minutes, Then Transfer to a Serving Platter or Cutting Board. |
|
7
Done
|
Let Stand 10 Minutes Before Removing String and Slicing. Slice in 8 Pieces. |
