-
1
Preheat oven to 450F.
-
2
Mix together spinach, cheese, chorizo (or salami) and 1/4 teaspoon salt in a medium bowl.
-
3
Mix well garlic, 1 tablespoon oil and the remaining 1/4 teaspoon salt in another small bowl; set aside.
-
4
To butterfly the tenderloin, place it on a large cutting board.
-
5
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.
-
6
Open as you open a book.
-
7
Cover with plastic wrap.
-
8
With a meat mallet or heavy pan, pound the pork to an even 1/4 inch thickness.
-
9
Spread the spinach mixture evenly in the center of the pork, leaving a 1-inch border all around.
-
10
Starting at a long side, roll up the pork to enclose the filling.
-
11
To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends as you roll.
-
12
Tie kitchen string firmly lengthwise around the roast to secure the two ends, then tie it crosswise at 2-inch intervals.
-
13
Heat the remaining oil in a large ovenproof skillet over medium-high heat.
-
14
Reduce the heat to medium and lightly brown the pork on all sides, about 5 minutes total.
-
15
Brush the top with the reserved garlic mixture, season with pepper to taste.
-
16
Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted into the thickest part registers 145F, 16 to 20 minutes.
-
17
Allow to rest on a clean cutting board or working surface for a few minutes.
-
18
Slice and serve warm.
