Thursday, March 11, 2010

Pork Tenderloin w/ Spinach & Bleu Cheese

2 - 1lb. pork tenderloins
2 - 10oz. packages frozen spinach, thawed & drained
1/4 c. red wine
1 t. minced garlic
2 T. balsamic vinegar
2 t. dried oregano
salt & pepper to taste
6oz. bleu cheese, crumbled (for a milder flavor, cream cheese can be used)

Cut each tenderloin on the diagonal into 4 equal portions. Spread spinach in shallow casserole dish large enough to hold pork without crowding dish. Nestle pork into spinach. Sprinkle with wine, garlic, vinegar, and seasonings. Crumble bleu cheese on and around pork, leaving an area uncovered if bleu cheese is not popular in your family. Wrap dish in foil (from the bottom up); you can store it in the fridge for 24 hours or freeze for up to two weeks.

Serving Day:
If frozen, thaw in fridge for 48 hours prior to roasting. Preheat oven to 350. Bake (covered) for 25-30 minutes, or until internal meat temp registers 160 and only a hint of pink remains in the center.

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