Ingredients
Instructions
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1.
In a large pan heat 1 tablespoon of oil over medium heat, add garlic and then spinach. Stir-fry for 3 minutes or until spinach has just wilted. Transfer to a bowl and add goat cheese. Stir to combine
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2.
Make a lengthwise cut down the center of the tenderloin, cutting to but not all the way through the other side. Spread the meat flat and pound the meat using a mallet to about 3/4-inch thickness in a shape of a rectangle
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3.
Combine remainder of the olive oil with salt, pepper, thyme and 1 tablespoon of maple syrup. Brush half the spice mixture over the tenderloin
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4.
Spread the spinach mixture over half of the the spiced side. Roll firmly jellyroll style starting at the spinach end. Secure with wooden skewers
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5.
Preheat oven to 410 F and line a baking sheet with foil.
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6.
Place the tenderloin seam down on the prepared baking sheet and brush with remaining spice mixture. Roast uncovered for 50 minutes
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7.
APPLE HORSERADISH SAUCE (optional)
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8.
In a blender add sour cream, mustard, horseradish, the remainder of maple syrup, grated apple and orange juice. Blend until creamy. Heat the sauce just before serving do not boil
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9.
Ultimately if you do not have time to make the sauce, serve the pork tenderloin with gluten free mustard, mayonnaise or horseradish. To serve, slice the tenderloin to about 1 ½-inch thick slices and spoon the sauce around the meat
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