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Pork Tenderloin Roulade &
Vegetable Tumble
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| Pork Tenderloin Roulade |
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| 1 pork tenderloin trimmed, butterflied |
| 1 cup chopped leek |
| 4 cups curry spinach, coarsley chopped |
| 1/4 cup chopped herb blend |
| 1/2 cup parmesan cheese, grated |
| kosher salt and freshly ground pepper |
| 1/4 cup olive oil |
| (serves 2- 4) |
| - preheat over to 400 degrees |
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| - Into a hot saute pan, place 2 Tbs of olive oil, leeks, spinach and fresh herbs; saute until wilted, allow to cool. |
| - Spread pork tenderloin on cutting board, season with salt and pepper |
| - Spread cooled leak and spinach mixture evenly over surface of pork tenderloin, sprinkle with parmesan |
| - Roll tenderloin into a long jellyroll cylinder |
| - Tie with butcher's twine |
| - Rub outside surface with remaining olive oil |
| - season with salt and pepper |
| - Place on baking sheet and place into pre -heated oven for 30-35 minutes or until internal temperature reaches 150 degrees |
| - Remove from ove, tent with aluminum foil for 10-15 minutes |
| - Remove twine, slice and serve |
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