Stuffed Loin

This dish tastes a lot more appealing than it looks in prep. As long as you can get passed the growing expense of a prime red--or find a bargain--you'll be glad you took the 4 minutes to make it and more so when you devour it.

1 (12 oz.) beef tenderloin or beef loin roast
4 oz. goat cheese
3/4 c. packed fresh spinach
3 garlic cloves, minced
1 tsp. salt
1 tsp. pepper
2 Tbsp. crushed black pepper


Cut a slit along the tenderloin to form a pocket. In a separate bowl, combine goat cheese, spinach, garlic, salt and pepper and mix well. Spoon the goat cheese mixture into the pocket. Use kitchen twine (or toothpicks) to close the fold, and place in a glass baking dish with a little bit of olive oil. Pat crushed pepper on meat.


Roast at 425 degrees for 15 minutes, then reduce the oven temperature to 325 and roast for 45 minutes longer. Cut into thick slices and serve.