RECIPES FOR STUFFED PORK TENDERLOIN RECIPES

Steps:

• Preheat oven to 425°F.
• 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). 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.
• Remove plastic wrap; spread the Thousand Island along one side of the pork. Layer the pastrami on top, then the Swiss cheese and sauerkraut along the center of the pork.
• Roll up pork jelly-roll style, starting with a long side. Tie the roast at 2-inch intervals with kitchen string each about 12-inches long, then rub the pork with olive oil.
• Combine the garlic powder, salt and caraway seeds in a small bowl; rub the mixture over the pork.
• Place on a rack in a shallow baking pan; bake, uncovered, at 425° until a meat thermometer reads 160°, about 35 minutes.
• Transfer to a serving platter or cutting board. Let it stand 10 minutes before removing string and slicing. Slice into 8 pieces.

Steps:

• In a large skillet, melt butter over medium hear. Add onion and garlic; cook 5 minutes, stirring frequently, or until tender. Stir in spinach; cook 3 minutes. Add bacon, Parmesan, salt, and pepper. Stirring until cheese is melted; set aside. Butterfly tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of other side. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure on right side. Open tenderloin, and place between 2 sheets of heavy-duty plastic wrap; flatten t 1/2 inch thickness, using a meat mallet or rolling pin.
• Spread spinach mixture over tenderloin, leaving a 1/2 inch border. Roll-up tenderloin, jellyroll fashion, starting with long side. Tie tenderloin, at 2 inch intervals with heavy string. Preheat over to 475.
• Place tenderloin on a lightly greased rack in a shallow roasting pan. Bake 20 minutes. Reduce heat to 325; cover, and bake 30 - 40 minutes, or until a thermometer inserted in thickest portion registers 155. Let stand 10 minutes before slicing.