Stuffed stuff. The Whippets love it! Come in our house or walk in our yard and you will find stuffed toys everywhere. Hilton loves to carry them around and use them as a pillow. Henderson loves to chomp on the squeaker over and over and over and over and over and over....you get it! Then of course when the toys have been chewed on long enough, they boys find just the tiniest little hole and out comes all the stuffing! Away goes that toy, waiting for a new one to take it's place.
I loved stuffed stuff, too. Especially stuffed food. This recipe looks fancy and difficult, but it's very easy. And delicious, too. Start by butterflying a pork tenderloin and pounding out until it's about 1/2 inch thick.
Next spread on some softened cream cheese, topped with dry pesto sauce mix ( I used Knorr) , sliced onions, sun dried tomatoes and fresh spinach.
Finally, roll up the tenderloin and tie it up so that the yummy filling will stay inside.
Bake at 350 degrees for about 45 minutes. Let sit for 10 minutes before slicing. Then enjoy!
Ingredients
1 pork tenderloin
olive oil
4 oz cream cheese, softened
2 TB dry pesto sauce mix
1/4 small onion, thinly sliced
1/3 cup sun dried tomatoes in oil, chopped
3/4 cup fresh spinach leaves
salt/pepper
Directions
Preheat oven to 350 degrees. Butterfly pork tenderloin. Pound with a mallet until meat is about 1/2 inch thick. Place on olive oil greased baking sheet. Spread cream cheese on tenderloin. Sprinkle with pesto sauce mix. Top with onion, sun dried tomatoes and spinach. Roll tenderloin tightly, making sure ingredients stay inside. Tie roll together with kitchen twine or seal edges with toothpicks. Season tenderloin with salt and pepper. Bake for 45 minutes. Let sit for 10 minutes before slicing.
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