MY OVEN ROASTED PORK TENDERLOIN STUFFED with SUN DRIED TOMATOES and SPINACH

There are so many ways to prepare pork tenderloin and I haven’t try this one in a long time. Therefore, I set my mind to stuff the tenderloin, however, nothing came to mind. Suddenly, I opened my pantry and saw the Julien Sun Dried Tomatoes in Olive Oil jar, and I decided to use it, then added fresh spinach and boom, done!
 
Category:  Entrée 
Approx. Prep and Cook Time: Under 45 Minutes
Approximate Cost:    $7.45 or $3.73 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 2+
 
Ingredients
1 pork tenderloin filet, cleaned, pat dry, butterfly and seasoned ($3.00)
1 tsp. dried Chimichurri seasoning (.10)
1 tsp. of roasted garlic and herbs (.10)
1 tsp crushed Rosemary herbs (.10)
½ jar of Trader Joe’s Sun Dried Tomatoes in Olive Oil ($1.50)
2 tbsp. of Angie’s basting olive oil (.40)
7 to 8 Little Potato Trio, rinsed, pat dry ($1.00)
1 avocado ($1.25)
 
Directions
Clean, pat dry, butterfly cut the filet, cover with plastic paper and pound it all over to flatten it.
Place in a baking safe pan and season the flatten tenderloin with 1 tsp. dried Chimichurri seasoning, 1 tsp. of roasted garlic and herbs, 1 tsp crushed Rosemary herbs and 2 tbsp. of my basting olive oil.
Place the sun dried tomatoes on one side of the filet and cover with spinach.
Start rolling the filet to obtain a slim roll. Then secure it with either toothpicks or cord. Add the baby potatoes to the pan and smother the pork and potatoes with my basting oil all over.
Roast at 400 degrees uncovered for about 30 minutes, depending on your oven and the thickness of the roll. To test for doneness, use a digital thermometer for an internal temperature of 145 degrees F.
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi