Stuffed Pork Tenderloin Roll

• 1 pork tenderloin
• A handful of spinach
• 1/3 C. bread crumbs
• 1/4 C. dried cranberries
• 2 cloves of garlic, minced
• 1 egg
• 2 Tbsp olive oil
• 1 tsp salt
• 1 1/2 tsp black pepper
• Pinch of Cayenne pepper

Directions

1. Remove the silver tendon prior to butterflying the loin. 
2. Pork trimmings need to be chopped prior to adding the remaining ingredients. 
3. Heat an oven-safe dish over med-high heat until hot. Cook tenderloin in a hot dish until browned, 3-4 minutes per side.

• 1 C. heavy whipping cream
• 1/2 C. coarse-grained Dijon Mustard
• Salt and pepper to taste (optional)

Directions