3 tablespoons tomatoes dried drained chopped in oil
2 tablespoons olive oil
1 onion diced
0.3 cup parmesan cheese shredded
10 servings garnish: parsley sprigs fresh
0.5 teaspoon pepper freshly ground
0.5 teaspoon salt
0.5 pound pkt spinach fresh chopped
Equipment
frying pan
oven
roasting pan
kitchen thermometer
aluminum foil
Directions
Saut onion in hot oil in a large skillet over medium heat until tender.
Add spinach, salt, and pepper, and saut 1 minute or until spinach wilts.
Remove from heat, and stir in cheese and dried tomatoes.
Cut tenderloin lengthwise down center, cutting to, but not through, bottom.
Lay flat, and spoon spinach mixture down center of tenderloin. Fold tenderloin over mixture, and tie with string at 1-inch intervals. (Tenderloin won't completely close.) Chill 2 hours, if desired.
Place, cut side up, on a rack in a roasting pan. Cover exposed filling with a strip of aluminum foil.
Bake at 425 for 50 minutes or until a meat thermometer inserted into thickest portion of tenderloin registers 145 (medium-rare).
Let stand 10 minutes before slicing; garnish, if desired.
