Stuffed Pork Tenderloin with White Wine Cream Sauce

Ingredients:
2 pork tenderloins
1 bag baby spinach
1 cup goat cheese
1 tablespoons oregano
1 small can mushrooms
1/4 cup chopped onions and tomatoes
4 tablespoons butter
1/4 cup white wine
1/4 cup heavy whipping cream
1/4 cup philadelphia cream cheese
olive oil
sea salt
crushed black pepper


Directions:
1. Saute the baby spinach in a small pan with about 2 tablespoons of olive oil.
2. Butterfly cut the tenderloins (you can get it done at the grocery) and lay it out
on a cutting board with the cut end facing up. Place some celophane on top and beat
the meat (no pun intended) to flatten it.



3. After the meat is flattened, put a thin layer of spinach on the meat. Sprinkle
the oregano on the spinash. Next, spread the goat cheese across the spinach.
4. Roll the meat and tie it with kitchen string to keep it from falling apart.
5. Sear the meat in a pan using olive oil until the entire outside is browned.
Sprinkle the outside with salt and pepper.
6. Place the roll in a 350 degree oven for about 20 minutes or until the meat in the
middle is well done.



7. While the meat is cooking start working on the sauce.
8. Pour the white wine into the same pan that you cooked the meat in. Saute the
mushrooms, onions, and tomatoes in that pan.
9. After the onions start to somewhat brown add butter and heavy whipping cream.
Stir for about 5 minutes.
10. Add the cream cheese and stir for another 5 minutes.
11. After the sauce starts to get real creamy put the heat very low and occasionally
stir it until the meat is cooked.



12. When the meat is cooked take them out of the oven and let them sit for 5
minutes.
13. After the meat is rested, cut them in half and place them on a serving dish.
14. Pour the sauce on top and serve.



This meal goes great with lightly buttered mashed potatoes. You can also enjoy it with a glass of white wine. Let me know what you think of the recipe! Any type of feedback would be greatly appreciated!