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1
In a large pan, heat 1 Tablespoon of olive oil over medium heat.
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2
Add the minced garlic and let it cook for 1 minute.
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3
Then add the sun-dried tomatoes, spinach, salt, pepper and thyme to the pan and cook it for 2-3 minutes until combined.
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4
Remove the mixture from the pan and place it in a medium sized bowl.
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5
Add add the goat and cream cheese to the mixture.
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6
Mix it all up until its combined.
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7
Set aside.
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8
Using a sharp knife, cut a deep pocket into the thickest part of the pork loins.
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9
Then stuff each pork loin with the spinach/tomato mixture.
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10
Add the other tablespoon of olive oil to the pan and heat it up.
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11
Then add the stuffed pork loins.
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12
Cook on each side for 4-6 minutes until brown.
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13
Meanwhile, while the pork is in the pan cooking, mix and combine the chicken broth, lemon juice, dijon mustard and lemon zest to a bowl.
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14
After the pork is done, remove it from the pan and place it on a plate.
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15
Add the chicken broth mixture to the pan.
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16
Then boil down and reduce the chicken broth sauce to about half of what it originally was.
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17
Serve the stuffed pork with some creamy mashed potatoes and top it all off with the chicken broth sauce!
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18
ENJOY!
