For a change, I thought about stuffing them with a mixture of spinach, parmesan cheese and finely chopped fresh mushrooms and onions. If using frozen spinach, thaw it out, drain and squeeze out excess water. Roughly chop the spinach then set aside or you may use the more convenient cut leaf spinach. Cook the chopped onions in about a tablespoon of olive oil then add the spinach and the other ingredients. Add some breadcumbs to the mixture then mix until well combined.
|easy to slice ~ the spinach stuffing stayed intact at slicing and serving time|
It was my first attempt at stuffing pork tenderloin. Roulade is another term for this. I was worried that the filling would fall apart when sliced but I was happy that it stayed intact. It's important to rest the pork after roasting and before slicing. The roulade may also be made a day ahead then refrigerated. Just slice about a half inch thick before reheating. Arrange them on a serving platter. They may be served with a light vinaigrette on the side.