Jacques Pépin: More Fast Food My Way
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For this recipe, I butterfly a pork tenderloin and stuff it with baby spinach and cheddar cheese. I roast it, slice, and serve on top of sautéed grape tomatoes. The stuffing can be prepared a few hours ahead. A couple of strips of aluminum foil wrapped around the tenderloin prevent it from opening during the browning; they are then removed when the pork goes into the oven. —Jacques Pépin
4 servings
- 4 tablespoons good olive oil
- 1/2 cup chopped onion
- 1 package (7 ounces) prewashed baby spinach
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 large pork tenderloin (about 1 1/4 pounds)
- 3/4 cup grated cheddar cheese
- 1 box grape tomatoes (about 1 1/2 pints)
Heat 2 tablespoons of the olive oil in a large skillet over high heat. Add the onion and cook for 1