Want to know the reason why I love food so much? It’s because it brings back waves of memories. The taste, the smell, the process of putting it together, even shopping for it at the grocery store or market. This meal reminds me of my sister-in-law, Amanda. The first time we met she gave me a crash course in cooking this meal: a pork stuffed with goat cheese, sun-dried tomatoes, and spinach. I’d never had goat cheese before, didn’t think I liked spinach, and there was no way she was going to get me to use one of her super-sharp-chef-quality knives .(At the time I was a cello performance major and there was no way I was going to risk cutting my precious cello-playing fingers with one of those bad boys!) Well, we sat down to eat and by the end of the night I had fallen out of love with her brother and in love with goat cheese. Ha!
Begin by slicing your tenderloin and carving it with your fingers so that your filling has a place to sit.
Cook sun-dried tomatoes and spinach until the spinach has turned a dark green and is wilted.
Add sun-dried tomatoes and spinach to goat cheese and mix.
A great job for your little helper! (Thanks Georgia!)
Spoon the goat cheese filling into the pork. At this point I usually close the pork around the filling with toothpicks, but today I didn’t have any on hand so we let it hang open. Leaving your pork open is always an option, the exposed goat cheese will brown giving your finished meal beautiful color and a little extra flavor and texture. Either way, delicious! Brown stuffed pork in olive oil in an oven safe skillet and transfer to preheated oven.
Bake at 350F for 30 minutes or until a meat thermometer reads at least 145F. Remove from oven and transfer to a dish to rest.
In the same pan your pork was cooked in, stir in the chicken stock, dijon mustard, and lemon juice.
Slice pork and drizzle with mustard sauce. Enjoy!
Mama to two little ladies and wife to a geologist, Maia is passionate about life and all it entails. She is a cellist, a teacher, and a food enthusiast. She ran a bed and breakfast while she was in high school to save money for college.