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What's for Dinner: Stuffed Pork Loin

Kimmy

Dan and I take turns cooking and putting together meals for each other because we both love to cook and be in the kitchen. At first, that was weird for me (Kimmy) because I'm used to being the one that cooks - but I've gladly (at times) let him take on some of those duties because he's an amazing cook and because it means I don't always have to do the dishes! Well, fast forward to Saturday and Dan outdid himself once again!  He pulled together an amazing spinach and red pepper stuffed pork loin and I complemented it with garlic mashed potatoes and steamed broccoli. It was amazing, to say the least! The picture doesn't even do it justice, but I'll try. 

Here's the recipe for all of you that are brave enough to try this spicy dish: 

(It was adapted from the version found on FoodNetwork.com) 

Ingredients:

2 pound pork tenderloin
Olive oil
3 to 4 ounces Cajun rub (recipe at the end) 
1 cup fresh spinach leaves or as much as desired (it disappears quickly when you cook it!)
1/2 cup roasted red peppers or as much as desired
1 cup shredded pepperjack cheese

Preheat oven to 325 degrees F.  Baste the tenderloin in olive oil and generously rub with the Cajun Rub (I'll include our recipe at the bottom) Bake for about 30 to 40 minutes. Remove the tenderloin from oven, cut in half and stuff with a layer of spinach, roasted red peppers and shredded pepper jack cheese. Continue to bake the stuffed tenderloin for 20 to 30 more minutes. Slice and serve immediately.

Cajun Rub Recipe: (this added quite the kick to the pork! BE WARNED!) 

1 teaspoon paprika
1 teaspoons salt
1 teaspoons onion powder
1 teaspoons garlic powder
1 teaspoons cayenne
1/4 teaspoon ground black pepper
1/2 teaspoon dry thyme leaves
1/2 teaspoon oregano leaves

Just mix it all together and rub away!