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Recipe by Southern Living November 1999

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Credit: Tina Cornett; Styling: Leslie Byars Simpson

Recipe Summary

prep:
25 mins
cook:
50 mins
total:
1 hr 15 mins
Yield:
Makes 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté onion in hot oil in a large skillet over medium heat until tender. Add spinach, salt, and pepper, and sauté 1 minute or until spinach wilts. Remove from heat, and stir in cheese and dried tomatoes.

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  • 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.

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