Directions

1. Preheat oven to 425 F degrees.

2. Cut pork tenderloin almost in half lengthwise so it opens like a book. Cut each half in half lengthwise one more time. Be careful not to cut through. Pound both sides through plastic wrap to flatten slightly. Rub salt, ground black pepper and 1 clove of crushed garlic on both sides.

3. Lay cheese, spinach, basil, sundried tomatoes and the rest of crushed garlic down the centre of the tenderloin, leaving 1” border around the edges. Press gently. Roll the long edge over stuffing overlapping as necessary, and fold in the narrow end. Secure with skewers, toothpicks or kitchen string.

4. Place meat on a baking pan with a rack and place in preheated oven. Roast for 20-25 minutes or until juices run clear or when the thermometer reaches 155 F degrees. Broil the top on high for another 3-5 minutes.

5. Remove from the oven. Cover with foil and let the meat rest for 5-10 minutes before slicing.

Don’t forget to remove skewers or string. Enjoy!