Stuffed Pork Tenderloin

1 medium pork tenderloin, fat and silver skin trimmed, butterflied, and pounded (roughly 14 - 16 inches square after pounding)

5-6 cloves of garlic, sliced

1 small shallot, chopped

3 cups raw spinach, chopped

5-6 medium mushrooms, chopped small

6 sundried tomatoes, chopped

1/4 cup pine nuts

1/4 cup olive oil

salt and pepper

garlic powder

onion powder

paprika

3 Tbsp grated Romano cheese

1/4 cup, or less, seasoned breadcrumbs

Juice of 1/2 lemon

string and toothpicks for tying

 

If anyone is interested in the process let me know, and we'll walk through them.

Done