Cheesy Sausage Stuffed Pork Tenderloin (New Year's Eve)
, thawed and squeezed dry
shredded, smoked or sharp
hard, finely chopped, or chorizo
or to taste, minced
divided, or other vegetable oil
Preheat oven to 450°F.
Mix together spinach, cheese, chorizo (or salami) and ¼ teaspoon salt in a medium bowl.
Mix well garlic, 1 tablespoon oil and the remaining ¼ teaspoon salt in another small bowl; set aside.
To butterfly the tenderloin, place it on a large cutting board.
Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece.
Open as you open a book. Cover with plastic wrap.
With a meat mallet or heavy pan, pound the pork to an even ¼ inch thickness.
Spread the spinach mixture evenly in the center of the pork, leaving a 1-inch border all around.
Starting at a long side, roll up the pork to enclose the filling.
To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends as you roll.
Tie kitchen string firmly lengthwise around the roast to secure the two ends, then tie it crosswise at 2-inch intervals.
Heat the remaining oil in a large ovenproof skillet over medium-high heat.
Reduce the heat to medium and lightly brown the pork on all sides, about 5 minutes total.
Brush the top with the reserved garlic mixture, season with pepper to taste.
Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted into the thickest part registers 145°F, 16 to 20 minutes.
Allow to rest on a clean cutting board or working surface for a few minutes.
Slice and serve warm.