• 1 Smithfield Pork Tenderloin ,
  • 1/4 cup Dijon mustard,
  • 1 16 oz. large jar of roasted red peppers, drained,
  • 1 10 oz. box of frozen spinach, thawed and drained thoroughly,
  • 8 thin slices of Fontina cheese (can substitute Havarti, or Swiss),
  • 1 lemon, zested,
  • 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,
Ideas - Smithfield.com | Flavor hails from Smithfield.
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