TomatoesSolution: Stuffed Herb Crusted Pork Tenderloin....
1 Tb Olive oil
1/2 of a sweet onion, finely minced
4 oz of Crimini mushrooms, sliced
1/4 cup Pinot Grigio
4 oz roughly chopped fresh spinach
1/4 tsp Salt
1/2 tsp Fresh Ground Pepper
3 TB Parmigiano-Reggiano Cheese; Shredded or Grated
1 1/2 TB Sun dried tomatoes in oil; chopped - Reserve the oil
2 Pork Tenderloins (This is about 2 -2.25 lbs)
3 TB each Fresh Minced Rosemary, Thyme, Sage (or 4 tsp each if Dried)
2 tsp Salt
1 1/2 tsp black Pepper
Sun Dried Tomato oil for rubbing
Saute onion and mushrooms in a skillet over medium heat in a little olive oil until the mushrooms give up their juices.
Deglaze the pan with white wine.
Add spinach and cover to allow it to steam for about 1 minute.
Remove lid and sprinkle with salt and pepper
Continue cooking another 3-5 minutes of cooking to dry filling out.
Remove from heat and set aside to cool.
Butterfly the tenderloin.
Mix Tomatoes and Parmigiano-Reggiano.
Place 1/2 of the filling in each tenderloin.
Roll up and tie
Mix herbs with salt and pepper
Rub tenderloins with oil from the sun dried tomatoes.
Roll tenderloins in herbs.
Cover tightly with plastic and refrigerate for 30 minutes
Preheat oven to 400 degrees.
Now you have 2 choices.
Either bake for 50 minutes in the 400 degree oven until internal temp reaches 143 -or-
Sear tenderloin on all sides until brown in a hot skillet with more of the oil from the sun-dried tomatoes.
Finish in the 400 degree oven for 15 -20 minutes, or until temp reaches 143.
Let rest for 10 minutes before slicing on the bias...