Rosemary and Goat Cheese Stuffed Pork Tenderloin
2 fresh pork tenderloins-one package, about 3 pounds
1 tablespoon olive oil
1 8-ounce package goat cheese, room temperature
1/4 cup heaped with dried cranberries
2 tablespoons dried rosemary with extra for sprinkling
1 teaspoon garlic salt
1/2 teaspoon coarse ground pepper with extra for sprinking
Salt for sprinkling
Remove tenderloins from packaging and trim fat globs and silver skin. Rub whole tenderloins with olive oil and cut each piece down one side until pieces can lay open and flat.
In small bowl, mix together goat cheese, rosemary, garlic salt and pepper. Divide mixture in half and shaping into snakes, fill each tenderloin. Lightly close tenderloins and place in baking dish.
Sprinkle filled tenderloins generously with extra rosemary, pepper and salt. Cover baking dish with foil.
Bake in 360 degree oven for 20 minutes. Remove foil and bake for an additional 10 minutes or until light pink inside. Do not over cook. Allow to cool before cutting.