Stuffed Pork Tenderloin

This dish is SOOOOO good! I hope you like it as much as Garrett and I do!

the filling:
2 cloves garlic
10 oz. spinach
4. oz sun-dried tomatoes
4 oz. goat cheese
4 oz. cream cheese
1/2 c. sour cream

with a little olive oil, sautee garlic and chopped (or frozen) spinach until nearly cooked through. add chopped sun-dried tomatoes. in a bowl, mix goat cheese, cream cheese, and sour cream together until smooth. add spinach + sun-dried tomatoes to your creamy mixture.

then you'll need a pork tenderloin - i think ours was close to 3 pounds? i really can't remember. but it was big. so if you use a smaller one, you will probably only need about half of the filling.

cut your tenderloin open so it lies flat, rather than as a roll. (i should've taken a picture of how we did it - it's a little hard to explain. but you guys are smart, so i'm sure you could figure it out). pat the pork dry, then place on a baking sheet. spread the mixture across the pork. then roll the tenderloin up like a jelly roll, keeping the mixture enclosed. secure the pork with toothpicks or cotton strings (that's what we used - you can kind of see them in the picture).

brush the top of the pork with olive oil, and lightly sprinkle salt and pepper atop.

bake at 400 degrees, until the internal heat of the pork is 155 degrees. (you'll need a meat thermometer). i think we baked ours for about an hour. like i said, i should have paid better attention. if you overcook your pork, it will end up being dry and not as delicious. so at about 40 minutes, check your pork with your meat thermometer and keep an eye on it. cooking time will also depend on how much meat is being cooked, so it may vary.