Spinach & Cheese Stuffed Pork Tenderloin & Smashed Roasted Potatoes

1 Pork Tenderloin
1/2 package of Fresh Spinach. I'd say a good two cups after being sauteed
4 cloves garlic, minced
salt/pepper/crushed red pepper (optional)
Good Cup of Mozzarella Cheese
Grated Pecorino Romano for sprinkling over the top
4 sliced of bacon (optional)

Cut the Tenderloin down the middle until the meat lays flat. Place a piece of plastic wrap on top and pound out to help it out. Saute the spinach with salt, pepper, crushed red pepper and garlic. Set aside and let cool. Cook the bacon, let cool and crumble. Salt and pepper the meat, spread on the spinach, a layer of mozzarella, a layer of grated cheese and bacon if using. Roll up the tenderloin and secure with kitchen string. Brown the meat on all sides. Preheat oven to 400 and bake for about 25-30 minutes or until no longer pink. Let rest about 10 minutes, cut the string, slice and serve.

For the potatoes.
Boil any type of potato you'd like leaving the skin on until fork tender.  Let cool enough to be able to handle. Flatten the potato (I used the bottom of a pan) you don't want to flatten it so much that it falls apart, you want to keep them in tact. Like a thick pancake. Preheat oven to 400. Using a baking sheet, lay down some foil or parchment paper. Oil both sides of the potato and season with salt and pepper. Bake for about 8 minutes on each side or until nice and crisp. Serve with fresh parsley, sour cream & or bacon. Enjoy!

Copyright © 2014 Salvo-lutions by, Dana Salvo