• 1 pork tenderloin (2 pounds),
  • 4 tbsp Dijon mustard,
  • 1 large jar of roasted red peppers, drained,
  • 1 box of frozen spinach, thawed and drained thoroughly,
  • 8 thin slices of Fontina cheese (can substitute Havarti, or Swiss),
  • Zest of one lemon,
  • 1 tbsp vegetable oil,
  • 1 tsp dried thyme leaves, crushed,
  • 1/4 tsp garlic salt,
  • 2 tsp lemon-pepper seasoning,
  • Butchers twine soaked in water,
  • Salt and pepper,
Ideas - Smithfield.com | Flavor hails from Smithfield.