Sun dried tomato spinach pork tenderloin

Source: http://janalaurene.com

Ingredients:

• lb pork tenderloin
• the filling:
• 2  cloves garlic
• 10  oz. spinach
• 4  oz sun   dried tomatoes
• 4  oz. goat cheese ( I have also used queso fresco, it works well!)
• 4  oz. cream cheese
• 1/2 c. sour cream
Directions:

1. Directionswith a little olive oil, sautee garlic and chopped spinach until nearly cooked through. add sun-dried tomatoes. remove from stove when the spinach is cooked to your liking. in a separate bowl, mix goat cheese, cream cheese, and sour cream together until smooth. add the spinach + sun-dried tomatoes to your creamy mixture.
2. then you will need a pork tenderloin – i think ours was close to 3 pounds? i really can’t remember. but it was big. so if you are cooking something smaller, you will probably only need about half of the filling.
3. cut your tenderloin open so it lies flat, rather than as a roll. pat the pork dry with a paper towel, then place on a baking sheet. spread the filling across the pork, then roll the tenderloin up like a jelly roll, keeping the mixture enclosed. secure the pork with toothpicks or cotton strings (that is what we used).
4. brush the top of the pork with olive oil, and lightly sprinkle salt and pepper atop.
   bake at 400 degrees, until the internal heat of the pork is 155 degrees (you will need a meat thermometer). i think we baked ours for about an hour. like i said, i should have paid better attention. if you overcook your pork, it will end up being dry and not as delicious.
5. so at about 40 minutes, check your pork with your meat thermometer and keep an eye on it. cooking time will also depend on how much meat is being cooked, so it may vary.