Spinach & Red Pepper Stuffed Pork Tenderloin

Directions

1. Preheat the oven to 350°,. To prepare the filling, mix the red peppers, spinach, cheese, and seasoning. Season with salt and pepper to taste. Set aside.
2. Using a boning or slicing knife, cut the tenderloin horizontally, so you can open it like a book. Tip: Make sure you don&rsquo,t cut all the way through. Cut each side of the &ldquo,book&rdquo, in half again making sure you don&rsquo,t cut all the way through. Place a piece of parchment paper or plastic wrap on top of the butterflied tenderloin, and using the flat side of a meat mallet, lightly pound until 1/4-inch thick.
3. Season the inside of the tenderloin with salt and pepper to taste, and spread the prepared mixture over the tenderloin, leaving a 1/2- to 1-inch border around the edges. Snugly roll the tenderloin around the filling, and secure the roulade with 4 to 5 pieces of kitchen twine. Season the outside of the roulade with salt and pepper to taste.
4. Heat a sauté, pan over medium-high heat, and add the olive oil. Sear the roulade on all sides until well browned. Transfer the pork to a rack set over a roasting pan or a sheet tray, and roast until the internal temperature reads 135°, on a meat thermometer. Transfer to a cutting board, and allow to rest for 10 minutes. Remove the kitchen twine, and cut the roulade into 3/4-inch slices. Transfer to a platter, and serve.