Spinach stuffed Pork Tenderloin and Mashed Sweet Potato

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Prep. Time 30 mins

Cooking Time

    1/2 bag Harvest Fresh spinach
    1 pack Harvest Fresh riced sweet potatoes
    2 garlic cloves, chopped
    3 tbsp extra virgin olive oil, divided
    8 oz. goat cheese
    about 1 1/2 pound pork tenderloin, butterflied (you can ask your butcher to do this)
    1 tsp sea salt
    1/2 tsp. coarsely ground black pepper
    1 1/2 tsp fresh thyme leaves
    2 tbsp pure maple syrup, divided
    1 tbsp mustard
    1 tsp horseradish
    1 apple, peeled and finely grated
    1/4 cup fresh orange juice
    1/4 cup packed light brown sugar
    1/4 cup sour cream for the mashed potatoes, plus another 1/3 cup for the sauce
    2 tbsp balsamic vinegar
    1/2 tsp kosher salt
    Preheat oven to 410F and line a baking sheet with foil
    In a large pan, heat 1 tbsp of oil over medium heat
    Add garlic and spinach, and stir-fry for 3 minutes, or until spinach has just wilted
    Transfer to a bowl and add goat cheese. Stir to combine
    If the butcher did not butterfly the tenderloin, make a lengthwise cut down the center of the tenderloin, cutting to - but not all the way - through the other side.
    Spread the meat flat and pound the tenderloin using a mallet to about 3/4 inch thickness, in the shape of a rectangle
    Combine remainder of the olive oil with salt, pepper, thyme and 1 tbsp of maple syrup. Brush half the spice mixture over one side of the meat
    Spread the spinach mixture lengthwise over half of the meat that was spiced. Roll up the meat firmly, jellyroll style, starting at the spinach end. Secure with skewers.
    Place the stuffed meat on the prepared baking sheet and brush with the remainder of spice mixture.
    Roast uncovered for 50 minutes.
    While the meat is roasting, mix sour cream, mustard, horseradish, grated apple, orange juice and the remainder of the maple syrup in a blender until creamy. Set aside
    Place the riced sweet potato in microwave safe bowl, cover with saran wrap, and microwave 5-7 minutes until soft
    Mash the sweet potato. Add brown sugar, sour cream, vinegar and salt and stir to combine.
    Remove the roast from the oven and serve sliced on top of a bed of the mashed sweet potato!