Stuffed Pork Tenderloin Stuffed with Spinach & Sun Dried Tomatoes

Makes 4-6 servings

Ingredients:

• 3 to 4 pound pork or venison tenderloin
• Hi Mountain Garlic Pepper Rub
• 4 cups fresh spinach, chopped (or, substitute 12 oz. frozen spinach, thawed and drained well)
• 1/4 cup prepared Hi Mountain Sun Dried Tomato Dip Mix
• 1 teaspoon salt
• 6 leaves basil
• 4 cloves garlic, peeled
• 1/4 cup balsamic vinegar
• 3 Tablespoons olive oil
• 6 pieces of butcher’s twine, cut into 8 inch strips

Directions:

1. Place the basil, salt, garlic and balsamic vinegar into a food processor. Turn the processor on and slowly add one Tablespoon olive oil until blended. Put this mixture into a bowl and fold in the chopped spinach to complete the filling.
2. Butterfly the loin and spread the Sun Dried Tomato Dip Mix on the meat. Press the filling onto the pork loin and roll.  Tie 5-6 strings of the butcher’s twine around the loin to hold the filling in and to hold the rolled shape.  Season the rolled loin with Hi Mountain Garlic Pepper Rub.
3. Heat a large, oven-proof skillet with 2 Tablespoons olive oil and brown all sides of the loin. Add 2 cups of vegetable stock to the skillet, cover with foil, and bake at 350 degrees for 1 hour. Remove from the oven and let rest for 10 minutes before slicing.  
4. While the pork is resting, simmer the drippings in the skillet to make a reduction sauce to drizzle over the pork.