Stuffed Pork Tenderloin on Grape Tomatoes

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

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