Cheesy Sausage Stuffed Pork Tenderloin (New Year's Eve)

1. 1

   Preheat oven to 450F.

2. 2

   Mix together spinach, cheese, chorizo (or salami) and 1/4 teaspoon salt in a medium bowl.

3. 3

   Mix well garlic, 1 tablespoon oil and the remaining 1/4 teaspoon salt in another small bowl; set aside.

4. 4

   To butterfly the tenderloin, place it on a large cutting board.

5. 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. 6

   Open as you open a book.

7. 7

   Cover with plastic wrap.

8. 8

   With a meat mallet or heavy pan, pound the pork to an even 1/4 inch thickness.

9. 9

   Spread the spinach mixture evenly in the center of the pork, leaving a 1-inch border all around.

10. 10

    Starting at a long side, roll up the pork to enclose the filling.

11. 11

    To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends as you roll.

12. 12

    Tie kitchen string firmly lengthwise around the roast to secure the two ends, then tie it crosswise at 2-inch intervals.

13. 13

    Heat the remaining oil in a large ovenproof skillet over medium-high heat.

14. 14

    Reduce the heat to medium and lightly brown the pork on all sides, about 5 minutes total.

15. 15

    Brush the top with the reserved garlic mixture, season with pepper to taste.

16. 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. 17

    Allow to rest on a clean cutting board or working surface for a few minutes.

18. 18

    Slice and serve warm.

* Per serving · 4 servings · Values may vary.