Pork tenderloin stuffed with cheese (lactose free)

Ingredients

• 1 kg Pork tenderloin
• 300 g Camembert, sliced, discard the white skin
• 1 pcs Onion, peeled, chopped
• 4 clove Garlic, chopped
• 8 tbsp Cream cheese, lactose free
• 100 g Spinach leaves, fresh, finely chopped
• 10 pcs Champignons
• 3 tbsp Raisins, washed, seedless
• 3 tbsp Olive oil
• 100 ml White wine
• 2 tbsp Parsley, fresh, chopped
• 1 tbsp All-spice powder,ground
• 1 tbsp Salt
• 2 tsp Black pepper, ground

Method

1. Preheat oven to 180°C. Oil a baking sheet.
2. Pound tenderloin until flat.
3. Heat the olive oil in a skillet over medium heat.
4. Cook and stir the onion, garlic, raisins, and mushrooms until the onion has softened and turned translucent, for about 12 minutes.
5. Stir in the white wine, and cook for another minute until most of the liquid has evaporated. You will need about 2 tbsp of the liquid to glaze the roll. Set aside.
6. Mix this mixture along with Camembert cheese, cream cheese, spinach, parsley, salt, and pepper in a bowl.
7. Spread onto one side of pounded tenderloin.
8. Roll tenderloin, careful not to push the stuffing from it.
9. Place the meat on the prepared baking sheet.
10. Bake in the preheated oven until pork is no longer pink in the center, about 1 1/4 hours. Before the last quater hour, glaze the meat with the reserved liquid and grill the outer side of the meat until golden.
11. Cover with aluminium foil, and let rest for 10 minutes before slicing.