Pork Tenderloin Stuffed With Spinach And Blueberries

1. 1

   Trim the tenderloin and remove a bit of the tail part where it is thinner. Cut the tenderloin in half. Butterfly each piece lengthwise about 1/2-inch, then do the same the opposite way. This will give you two flat pieces.

2. 2

   Lay half the spinach on each piece of meat. Add half the hazelnuts,then half the blueberries to each piece; then split the cream cheese in two and with your hand; make flat discs to place on top of the ingredients. Then roll tenderloin back up nice and tight without losing any of the stuffing.

3. 3

   Rub Dijon mustard on the outside; sprinkle with salt and pepper. In a frying pan, heat the olive oil and sear the tenderloins for two minutes on each side.

4. 4

   Place on a baking sheet lined with parchment paper and bake in a preheated 350F oven for 20 minutes. Remove from oven and let rest for 10 minutes, cut 4 times on the bias and serve.

5. 5

   This dish can be accompanied with a warmed blueberry jam.

* Per serving · 4 servings · Values may vary.

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