Pork Tenderloin Stuffed with Sun Dried Tomatoes and Spinach

I think the original recipe was with chops, but I just like a tenderloin more! Plus, it is way easier to stuff!

olive oil

3 minced cloves of garlic

6 sun dried tomatoes, chopped

1 (10 oz) bag of frozen spinach, thawed and water squeezed out

salt and pepper

1/4 teaspoon of thyme

3 ounces of goat cheese

1/3 cup of room temp cream cheese

2 pork tenderloins

In a medium sauce pan add some olive oil. Add the garlic and cook for about a minute. Add the tomatoes, spinach, salt, pepper, and thyme. Cook for a couple of minutes. Add the goat cheese and cream cheese.

Cut the tenderloins lengthwise, but not through to the bottom. Fill each tenderloin with half of the filling. Yo can tie the tenderloin up with kitchen twine, or just gently move them to a cookie sheet lined with foil. Bake t 375 degrees for 35-40 minutes.