Another family favorite. Don’t be scared off by the steps involved. It is so worth it. You don’t have to be a butcher to butterfly and tie the T-loins. The first attempt may take a little time but after that, you’ll have it down!
Here is what you’ll need:
Pork Tenderloin (generally sold in pairs)
Mushrooms chopped (your choice-I used baby portobello)
1 cup cooked spinach (Liquid squeezed out)
1 cup mozzarella cheese diced
1/4 cup Parmesan cheese freshly grated
2 cloves of garlic diced
1/2 tsp fresh or dried thyme
1 Tbsp butter
a sprinkling of fennel seeds (optional)
Italian seasoning blend
Salt & Pepper to taste
The first step is to slice the tenderloin lengthwise about 2/3 of the way through without going all the way through the loin. Then to the left and right of the incision. You are cutting an upside-down “T” in the loin. Place between two sheets of plastic wrap and pound it flat, being careful not to over do it and tear the meat.
Season with salt & pepper. Then sauce’ your sliced mushrooms in a tablespoon of butter and a little olive oil. As they reach caramelization, add the chopped garlic and thyme. Remove from heat, then chop finely.
This is when I sauté’ my spinach with a few fennel seeds, but you can also use a 10-oz package of thawed frozen spinach. Just be sure to squeeze all the water out of it. Scatter your cooled mushrooms over the flattened tenderloin. Top with half of the mozzarella cheese.
Then layer on the cooked spinach and finally the freshly grated Parmesan.
Roll-up Jelly Roll style and tie with butcher’s twine.
Preheat your oven to 400
Heat a Cast Iron or other heavy skillet with a few turns of olive oil in the pan. Turn to brown on all sides. Remove skillet from stovetop and place in the oven to finish. I take mine out when the internal temp reaches the low 140’s because I always get 8 to 10 degrees more while the meat rests for 10 minutes on the cutting board. Cut the strings and get ready for the compliments. Your family will love this!