Pork tenderloin should be a go-to option for weeknight meals because it's relatively inexpensive and doesn't take a very long time to cook. Here, it's served roulade-style, stuffed with a savory mix of goat cheese and spinach and rolled up like a hot dog. A savory apricot-mustard glaze adds an elegant touch.
I stuffed it with goat cheese and spinach, but there's nothing to say you can't get creative with your favorite fillings _ say, mushrooms and asparagus, feta and sundried tomato, or apples, onion and sage.
