2 lbs pork tenderloin, butterflied
1 cup reduced-fat ricotta cheese
1/2 tsp dried basil
1/2 tsp dried oregano
2 cups chopped fresh baby spinach
1 jar (5 oz) of artichoke hearts, drained and diced
olive oil
salt and pepper, to taste
Ask your butcher to butterfly the tenderloin or do it yourself: splitting it down the middle, cutting it almost but not all the way through, and then opening the two halves so they lie flat (shape should resemble a butterfly. You may need to use a mallet to flatten out the meat some for enough surface area to stuff and roll. Lightly season both sides of the pork with salt and pepper.
Stir the ricotta, herbs, spinach and artichokes together and spread the mixture evenly inside the butterflied pork tenderloin. Roll the loin closed and tie with butcher’s twine in at least five places.
Preheat oven to 400 degrees. Place the tenderloin in a roasting pan and brush with olive oil. Roast for 25 to 35 minutes, until the internal temperature reads 160 degrees. Let rest for 5-10 minutes then slice into 1/2 inch thick medallions.