I was thinking last night about my profession. In my particular profession, people expect you to be a witch. I am not a witch even though I do read tarot and I am a psychic, I, however, do not cast spells. I believe though if I were to call myself a witch I would be a kitchen witch because I love to cook. So, this kitchen witch wanted to show off an easy but elegant recipe. The hardest things in the kitchen are actually easy and I love to create. I love to cook, I love the warmth of the kitchen. I do get joy in feeding others. So I am sharing one my favorite things, stuffed pork loin. Easy to make and it’s sure to impress your guests.
One pork tenderloin, baby spinach, onion, a block of Colby jack cheese, salt, and pepper, olive oil.
First, Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of the bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of the bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle with salt and pepper.
Cook the spinach in a little olive oil and diced onion, and let cool. Grate the block of cheese.
When the spinach is cooled you layer it and the cheese on top of the flattened out pork loin. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with a little salt and pepper. Place on a rack in a shallow baking pan. Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.
This will make a beautiful and elegant main course to your meal. It tastes wonderful and people will think you spent more time on it that you did. This is great with a baked sweet potato and salad and a glass of white wine. Enjoy, love Wendy.