Stuffed Tuscany Tenderloin
(Makes 10 servings)
Ingredients:
1 (4 lb.) CAB® tenderloin, trimmed
1 medium onion, diced
2 Tablespoons olive oil
½ lb. Fresh spinach, chopped
½ teaspoon salt
½ teaspoon freshly ground pepper
1/3 cup shredded Parmesan cheese
3 Tablespoons drained and chopped dried tomatoes in oil
Instructions:
Saute the onion in hot oil in a large skillet over medium heat until tender. Add spinach, salt, and pepper. Saute until spinach wilts, about 1 minute. Remove from heat and stir in cheese and dried tomatoes. Cut tenderloin lengthwise down the center, cutting to, but not through, the bottom. Lay flat and spoon spinach mixture down the center of tenderloin. Fold tenderloin over mixture and tie with string at 1-inch intervals. Tenderloin won’t completely close. Chill for 2 hours. Place cut side up on the grill and cover exposed filling with a strip of foil. Grill on medium to high heat until the meat thermometer inserted in the thickest portion of the tenderloin reaches 145 degrees. If the roast is taking longer than expected, cut the roast into thick filets and finish off on the grill. Let the tenderloin set for 10 minutes before slicing.