3 lbs yellow potatoes, chopped into 1 inch cubes
¼ cup, plus 2 Tbsp olive oil
4 tsp finely minced fresh rosemary, divided
1 lb frozen chopped spinach, thawed and all liquid squeezed out (about 1 cup)
1 large garlic clove, minced
3 oz feta cheese, finely crumbled
2 Tbsp finely chopped sundried tomatoes packed in oil
2lb pork tenderloin, and butterflied*
Humble and Frank NEW YORK PEPPERCORN SAUCE AND MARINADE
Lemon slices for serving
Heat oven to 425°F. Line a large rimmed sheet pan with parchment paper.
Toss the potatoes with the ¼ cup olive oil and 2 tsp of the rosemary. Season well with salt and pepper. Lay out in a single layer on the prepared sheet pan.
In a large bowl, combine spinach, garlic, feta, sundried tomatoes, and the remaining 2 teaspoons of the minced rosemary. Season with salt and pepper.
Lay the tenderloin out flat on the prepared sheet pan. Drizzle with the remaining 2 tablespoons of olive oil. Spoon the spinach mixture over top of the tenderloin, leaving a 1-inch border on one long side. Roll the tenderloin on the long side, like a jelly roll. Fasten with butchers twine in 5 or so places along the length of the roll. Brush the tenderloin generously with PEPPERCORN SAUCE.
Roast for 15 minutes, then turn the oven down to 375°F and roast for another 25-35 minutes. Internal temperature of the pork should be 145°F when done. Let the roast rest for 10 minutes before slicing and serving.
Serve with roasted potatoes and steamed green vegetables, plus lemon slices for serving. Squeeze lemon juice over the potatoes.
*Note: When you purchase your tenderloin, ask your butcher to butterfly it for you! If you can’t find a tenderloin this big, you can butterfly 2 smaller ones and roll them up together.
Swap out the H&F product listed in the recipe above for one of the following.
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