Joelsen's Stuffed Pork Tenderloin
1/2 small red bell pepper
1/2 small onion
3 small cloves garlic
1 cup of fresh or thawed frozen spinach
2 tbsp chopped parsley
1/2 cup parmesan cheese grated
1/2 cup havarti cheese grated
1/4 pound of thin sliced bacon
Turn oven on to 375 Degrees F or 190 Degrees C. (preheat at least fifteen minutes)
In a small frypan pour olive oil till it just covers the pan and put on medium high heat.
Chop 1/2 small onion in small pieces
Chop 1 small shallot in small pieces.
Slice and dice 1/2 small red bell pepper
Take 3 small closes, remove skin, smash and then finely shop garlic.
Add the shallot, onion, and bell peppers into the oil once the oil is hot enough. Season with coarse ground roasted seasonings. Saute' till tender. Drain and place cooked vegetables in a small bowl and set aside. Take the drained oil and set aside, may need that later possibly.
Fry bacon till crisp. Drain on paper towels. Pour bacon grease out or store in tight jar for later use in other cooked entreas.
Pour the olive oil back into fry pan and saute' the sliced mushrooms. (season with coarse roasted seasoning)
Wash the spinach in a collander and then chop in small pieces.
Chop parsley and put in small bowl and set aside.
Shred both cheeses and mix together in a bowl and set aside.
In a medium sized bowl, pour the already cooked vegetables,
spinach, chopped up bacon, sliced mushrooms, mix together.
Take and spoon equal amounts of mixture onto each tenderloin.
Spread cheese over the top of each mixture.
Season with coarse roasted seasoning. Take cooking string and put around tenderloin after it is rolled. Make sure to fasten snuggly.
Season outside of both tenderloins and place in long baking dish. Take any remainder of olive oil and cheese and lightly spread all over the top of both tenderloins.
Place in oven and cook 1 hour - 1.15 hours till tender. Don't over cook or it will dry the meat on outside. Serve with rice and steamed vegetable of choice.
Take the juices and pieces and use it to make a tasty sauce to pour over it or just spoon the juices on top of the roast after it has been sliced.
Recipe and photographs are by © Kathryn Joelsen
Kathryn Joelsen's photographs