Ingredients:
3 cups fresh spinach
3 cloves minced garlic
½ cup ricotta cheese
½ cup fresh shredded parmesan cheese
2 tsp Salt & pepper
3 T olive oil, reserved
1 ½-2 lbs. pork tenderloin butterflied & pounded flat (you can also use an already seasoned tenderloin if desired)
2 T rosemary
1 T thyme
2 cups mini-carrots
1 large Sweet Vidalia onion, chopped
Directions:
Over low heat - sauté the spinach with 1 T olive oil, garlic, salt & pepper just until wilted, about 2 minutes. Set aside to cool.
Preheat oven to 425 degrees F.
Lay out the pork tenderloin, butterfly and pound until flat and even. (I put it in a zip- locked large clear bag) Once pounded and flat, place the tenderloin on top of a large piece of parchment paper. (this will make it easier to roll)
In a medium bowl, add the ricotta, parmesan cheese, salt, pepper and cooked spinach. Mix until well combined.
Spread the spinach & cheese mixture over the pork tenderloin. Using the parchment paper, roll up so that the mixture is on the inside – secure with toothpicks if needed.
Spread the carrots and onions on a rimmed baking sheet. Drizzle with 1 T olive oil and season with salt & pepper. Place the rolled pork on top of the carrots and onions.
Sprinkle 1 T olive oil, rosemary & thyme over the pork. (If using a pre-seasoned tenderloin, skip this seasoning step) – I used a pre-seasoned tenderloin in my recipe)
Roast for 45 minutes, or until the internal temperature reads 160 degrees F.
Remove from the oven and let rest for 5 minutes before serving with the carrots and onions.
Serve with a side of mashed potatoes.
