Stuffed Pork Tenderloin does take a bit of effort, but the results are company worthy. The tenderloin can be prepped ahead of time, then seared and roasted at the last minute. Just remove it from the refrigerator about 30 minutes before cooking.

1 1 1/4 to 1 1/2 pound pork tenderloin, trimmed of fat & membranes
1 Tbsp olive oil, divided
1/2 large onion, diced
2 large cloves garlic clove, minced
4 oz mushrooms, diced
6 oz baby spinach, washed, spun dry, and coarsely chopped
1 Tbsp fresh thyme leaves
salt & pepper to taste
2 oz Neufchatel cheese, softened

1. Pre-heat the oven to 325°.
2. Butterfly the pork tenderloin by cutting it in half horizontally, stopping 1/2 inch from the edge. Open the tenderloin like a book and pound with a mallet to even it out. Set aside.
3. In an oven proof skillet, heat 2 tsp of the oil and add the onion, garlic, and mushrooms. Season with salt and pepper. Saute the vegetables until softened, then toss in the thyme and spinach and cook briefly to wilt. Stir in the Neufchatel cheese.
4. Spread the spinach mixture over the opened tenderloin, then roll and tie with kitchen twine.
5. Wipe out the pan and heat the remaining tsp of oil.
6. Sear the rolled tenderloin to brown on all sides, then transfer to the pre-heated oven.
7. Roast the tenderloin for 20 minutes, or until cooked through. Let stand 5 minutes before slicing into medallions to serve.

Servings: 4