Photo of Pork Tenderloin Roulades with Ricotta Cheese, Spinach and Roasted Red Peppers

Pork Tenderloin Roulades with Ricotta Cheese, Spinach and Roasted Red Peppers

Published: August 31, 2015

Prep/Cook Time: 2 minutes

Servings: 6

Ingredients

Tenderloin Roulades

  • 1 Hatfield® Pork Tenderloin
  • 3 cups spinach, sauteed & chopped
  • 1/2 cup ricotta cheese
  • 1 cup roasted red peppers, chopped
  • 1 Tbsp Italian herb blend

Italian Herb Blend

  • 1 bunch fresh thyme, chopped
  • 1 bunch fresh rosemary, chopped
  • 1 bunch fresh parsley, chopped
  • 1 bunch oregano, chopped

Directions

  1. Take tenderloin and slice lengthwise, cutting to, but not through, other side. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet.
  2. In a sauté pan, over medium-high heat, cook the spinach add in the roasted red peppers. Once cooked, cool and store for mixture.
  3. Combine the spinach, peppers, and cheese in mixing bowl for tenderloin stuffing.
  4. Spread out the mixture on the tenderloin and roll up, starting with long side; secure pork at 1-inch intervals with twine.
  5. Season with salt, pepper, and Italian herb blend.
  6. In a 375 degree oven, bake for 20-25 minutes (looking for an internal temperature of 155 degrees)
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