Stuffed Pork Tenderloin with Honey-Balsamic Glaze

Butterfly the pork tenderloin by slicing it lengthwise down the center without cutting all the way through, then open it flat and pound it to an even 1/2-inch thickness with a meat mallet. Season both sides generously with salt, black pepper, and garlic powder.

Prepare the stuffing by sautéing diced onions, minced garlic, and spinach in a skillet over medium heat until softened, then remove from heat and stir in crumbled goat cheese or feta and fresh herbs such as rosemary and thyme. Allow the filling to cool slightly before using.

Spread the stuffing evenly over the interior of the butterflied tenderloin, leaving a 1-inch border around the edges. Carefully roll the tenderloin tightly into a log shape and secure it at 1-inch intervals with kitchen twine.

Preheat the oven to 400°F (200°C). Heat an oven-safe skillet over medium-high heat with a drizzle of olive oil and sear the rolled tenderloin on all sides until golden brown.

Transfer the seared tenderloin in the skillet to the preheated oven and roast until the internal temperature reaches 145°F (63°C) as measured by a meat thermometer. Remove from the oven and tent loosely with foil to rest.

While the pork rests, prepare the honey-balsamic glaze by combining 1/4 cup aged balsamic vinegar and 2 tablespoons honey in a small saucepan over medium heat. Simmer, stirring occasionally, until the mixture reduces by half and coats the back of a spoon.

Remove the kitchen twine from the rested tenderloin, then slice it into 1-inch medallions using a sharp carving knife. Arrange the slices on a serving platter and drizzle generously with the warm honey-balsamic glaze before serving.