Pork Tenderloin filled with Spanish Cheeses & Piquillos
Pork is rolled with cheese and spinach, then roasted. When sliced the stuffed pork makes an impressive presentation.
4 tbsp. olive oil, divided
1 tbsp. garlic, minced
12 oz. spinach leaves (about 9 cups)
3 tbsp. sherry wine vinegar
1/2 cup finely chopped green onions
1 tsp. finely chopped fresh thyme
1/4 tsp. ground allspice
2 pork tenderloins, trimmed and butterflied (about 21/2 lb. total)
4 oz. Manchego cheese, coarsely shredded
2 tbsp. Spanish paprika
4 oz. Idiazabal cheese, coarsely shredded
4 oz. piquillo peppers, finely chopped
2 oz. steak sauce, preferably Caribbean-style
1. Heat 1 tbsp. oil in a skillet over med. heat. Add garlic; sauté until tender, 1 min. Stir in spinach; sauté until wilted, 2 min. Set aside.
2. Whisk remaining 3 tbsp. oil in a bowl with sherry vinegar. Combine green onions, thyme, and allspice in another bowl.
3. Lay butterflied tenderloins lengthwise side by side, slightly overlapping with widest parts at opposite ends on a flat surface. Brush half of the sherry vinegar mixture over meat; rub onion-thyme mixture on top.
4. Starting at longest side, spread Manchego cheese lengthwise over one-third of pork; sprinkle with paprika; roll meat tightly, just enough to cover cheese and paprika. Cover second third of meat with Idiazabal cheese and reserved spinach; continue to roll tightly to cover cheese. Over last third, spread piquillo peppers and sprinkle with steak sauce. Finish the roll and tie with butcher's string. Place pork in a shallow roasting pan; brush outside with remaining sherry vinegar mixture.
5. Preheat oven to 400°F. Roast pork for 15 min.; reduce temperature to 300°F and roast 25 min. longer, or to an internal temperature of 150°F. Cool; cut in 1-in. slices.