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Stuffed Pork Tenderloin with Spinach, Cranberries and Gorgonzola
Ingredients
  • 1.25 pounds (550 grams) pork tenderloin
  • 1 tablespoon unsalted butter
  • ½ yellow onion, diced
  • 1 clove garlic, minced
  • 8 ounces (230 grams) fresh spinach
  • ½ cup (60 grams) dried cranberries
  • ⅓ cup (50 grams) gorgonzola, crumbled
  • 2 tablespoons olive oil
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • kosher salt to taste
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