MOST OF IT IS WRONG.
Listen, if you want to involve spinach because it adds some color, that's your thing, but it really doesn't impart any sort of flavor to the dish as a whole. And it's not slutty. It's a half-assed, bitter attempt at healthiness. Save it for a salad.
Using melty cheese is a dumb move because, for the length of time the tenderloin is going to spend in the oven, the cheese is going to dissolve into some sort of dairy goo and end up all over the pan and not inside your pork.
And pounding the meat to a 1/4-inch thickness is just insane because the meat will NOT be tender and/or juicy. It will be cooked before it has time for the connective tissues to break down and impart said tenderness/juiciness.
Let's do it the right way.
I'm not going to post a photo tutorial on butterflying a pork tenderloin because I trust that, because you're on this site, you know how to cook and said tutorial would be a waste of time. Rather, let me just tell you to do this:
- Butterfly a 1 1/2 pound pork tenderloin and open it up. Put some sort of plastic over it and just give it a few taps with a meat mallet or heavy-bottomed pan, just enough so it lies flat. DO NOT POUND IT THIN! Get your aggression out somewhere else, you pent-up animal.
- Grab some kitchen twine and cut about four lengths of it, long enough to wrap around/tie this sucker closed when the time comes.
- Sprinkle about a cup of chopped red seedless grapes down the middle. The grapes will go perfectly with the meat, and the juices will permeate/baste it while it cooks.
- Add about half a cup of blue cheese, in large crumbles. Blue cheese is a bit pedestrian for my taste as I'd prefer Roquefort or similar, but we need something as dry as possible, that will hold up under the heat and cooking time.
- Tie that tube of meat up with the twine.
- Mince a few shallots. I use this thing to keep my mascara from making me look like Courtney love: http://amzn.to/28Tz14x
- Roll the tenderloin in a bit of olive oil on a foil-lined baking sheet, then pat the shallots all over it. Sprinkle with salt and pepper.
- Roast at 450 for 30 minutes, turning once, or until the meat reaches 140 degrees. Allow to rest for 5 minutes, then slice. Serves 2-3.
So, the lessons learned are these:
Melty cheese = bad in a roasting situation
Spinach = boring and not needed
Grapes = better flavor, more moisture for the meat (heh)
And keep your damn meat thick as you can!
The Kitchen Slut