1 cup chopped California Walnuts
1/2 cup frozen spinach, thawed and drained
1/2 cup Feta cheese
1 tablespoon bread crumbs
1 large egg
1/2 teaspoon ground nutmeg
1 teaspoon dried mint
1 pound pork tenderloin, butterflied
3 garlic cloves, crushed
Salt and pepper to taste
In food processor, add walnuts: pulse 3 times. Add spinach, cheese and bread crumbs; pulse until blended. Add egg, nutmeg and mint; pulse 2 times.
Place butterflied pork tenderloin on parchment paper, skin side down; rub inside with garlic, salt and pepper. Spread stuffing mix across surface. Roll pork tenderloin, seam side down; tie with butcher twine.
Makes 3 to 4 servings.