Ingredients
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
Directions
- 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 145 degrees, 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.
