As usual, I have put my own little twist on the original recipe. The idea is basic and could be modified in many ways...I just thought of one I'll have to try! If you change it up and discover a scrumptious flavor combination, come back and let me know. In the meantime, as the nights get a little crisper but the taste for summer has not yet gone away, consider trying this warm yet fresh pork dish.
Pork Tenderloin Melt
1 (1 lb) pork tenderloin
Cajun rub (recipe to follow)
1 cup fresh spinach leaves
1/2 cup julienne cut sun-dried tomatoes
1 cup shredded Monterey jack cheese
Preheat oven to 325 degrees F.
Baste the tenderloin in olive oil and generously rub with desired amount of Cajun rub. Bake for 20 to 30 minutes, depending on the thickness of your tenderloin. You want the tenderloin almost cooked through. In order to keep the pork moist and not overcooked, remove when the internal temperature reaches about 135 degrees Remove the tenderloin from oven and butterfly. Layer spinach, sun-dried tomatoes and shredded Monterey jack cheese. Put tenderloin back in the oven open face. Cook until 145 degrees F. Rest 3 minutes, slice and serve.
**This dish easily feeds more people if you buy a larger pork tenderloin. Adjust topping amounts for your desired taste!
2 teaspoon salt
3/4 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon ground black pepper
1 teaspoon crushed fennel seeds