Roast Pork Tenderloin Stuffed with Tofu and Spinach

INSTRUCTIONS

TOFU

1. In a small saucepan, add oil, garlic and shallots; sauté until they begin to soften.
2. Add rest of ingredients except tofu; bring to a boil. Add tofu. Remove from heat.
3. Once the mixture is cool, place in refrigerator; let marinade for a minimum of 6 hours. Turn the tofu strips periodically in the marinade.

SPINACH AND PORK

1. In a very hot sauté pan, add 2 tbsp oil and spinach: sauté until softened. Season with salt and black pepper. Set aside.
2. Trim last 1 inch of the tip end of the tenderloins. Open the remaining pieces of tenderloin using a pinwheel style cut along the length of the tenderloin. When completely cut, the tenderloin should be one rectangular piece of meat about 1/3-inch thick. Place the tenderloin between sheets of plastic wrap and flatten slightly with a mallet. Rub the inside of the meat with garlic, oil, rosemary, and parsley. Season well with salt and black pepper. Refrigerate for a minimum of 4 hours. After 4 hours, position half of the marinated tofu lengthwise down the center of the tenderloin. Reserve the extra tofu marinating liquid.
3. Arrange a row of the spinach next to the tofu.
4. Roll the tenderloin so that meat completely encases the tofu and spinach. (It may be helpful to roll the meat in plastic wrap.) Tie the tenderloin securely with butcher’s twine.
5. Brown in a hot pan. Place the meat in a 350° oven until it reaches an internal temperature of 155°. Let rest in a warm place for 5 minutes before slicing. Serve with the mushroom sauce.

MUSHROOM SAUCE

1. In a hot sauté pan, add oil. Add mushrooms and sauté until soft.
2. Add reserved marinating liquid and demi-glace. Reduce liquid slightly depending on the consistency of the demi-glace. Add tofu; heat briefly. Do not allow to boil. Taste for seasoning.

PRODUCTS USED FOR THE RECIPE