Stuffed Pork Roast Recipe

3 pounds pork tenderloin roast
2 tablespoons olive oil
1/2 medium onion, chopped
6 to 8 mushrooms, chopped
2 to 3 tablespoons white cooking wine
1/2 teaspoon Fines Herbes or favorite herb blend
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (15-ounce) can black beans
1/2 cup sliced almonds
1/4 cup grated Parmesan cheese

Preheat the oven to 325 degrees. Cut “pockets” deeply into the tenderloin, without slicing through, about 3/4-inch apart. Set aside. Heat the olive oil in a skillet, and sauté the onion for about 5 minutes. Add the mushrooms, wine, and herbs. Sauté until most of the liquid is absorbed, for about 10 minutes. Add the spinach, beans, almonds, and cheese. Spoon this filling into the pockets. The meat is very elastic and will expand to allow room for the filling. Place the meat in a roasting pan, and bake for 2 to 3 hours, covering the roast loosely with foil after the first 45 minutes, until the internal meat temperature reaches 170 degrees. Allow to stand for 15 minutes before slicing.
Yield: 6 to 8 servings