Prep time: 25 mins | Cook time: 45 mins | Total time: 1 hr 10 mins | Yield: 4
This restaurant-quality dish has the juiciest, tender Stuffed Pork Tenderloin stuffed with Mediterranean spinach and feta cheese blend and is covered in a tangy balsamic and rosemary sauce. Make this gorgeous pork tenderloin in the comfort of your home and impress the crowd.
INGREDIENTS
1 1/2 pounds pork tenderloin
Filling:
1 tsp olive oil
3 garlic cloves
Pinch red pepper flakes
5 c packed baby spinach
Pinch salt
1/2 (7 oz) container sundried tomatoes packed in oil (About 6 tomato pieces), chopped
3 oz feta cheese
Coating:
1/4 c balsamic vinegar
2 tbsp olive oil
2 tsp dijon mustard
1 tbsp rosemary, chopped
1 tsp lemon zest
3 cloves garlic, grated
1 heaping tsp Kosher salt
1/2 tsp black pepper
HOW TO MAKE MEDITERRANEAN STUFFED PORK TENDERLOIN
Step 1: Prepare the oven. Preheat it to 425 degrees.
Filling:
Step 1: In a small skillet, heat oil over medium heat. Once the oil is hot, add the pepper flakes and grated 3 cloves of garlic. Saute for about 30 seconds until aromatic.
Step 2: Add in the spinach and cook for another 2 to 3 minutes until wilted. Lightly sprinkle with salt, then remove from the heat.
Step 3: In a paper towel, transfer the spinach mixture and gently squeeze to remove the excess moisture. Then put in a small bowl and mix with chopped tomatoes and feta cheese.
Topping:
Step 1: In a small bowl, combine the balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, and pepper until smooth.
Assemble:
Step 1: Down the middle, slice the tenderloins lengthwise, leaving one side intact (around half an inch). Open the top and lay flat.
Step 2: Down the centre of the loin, evenly spread the spinach mixture.
Step 3: Then, fold the top half back and tie in 3 to 4 places using a butcher’s string.
Step 4: In a roasting pan, transfer the pork loin and smear the sides with the topping.
Step 5: Roast for about 15 minutes. Then, adjust the heat to 375 degrees and roast for 20 to 30 minutes more or until a meat thermometer inserted in the thickest party of the loin reach 145 degrees.
Step 6: Before slicing, let the pork rest for at least 10 minutes. Serve and enjoy!
Nutrition Facts:
YIELD: 4, SERVING SIZE: 1
Amount Per Serving: CALORIES: 463 | TOTAL FAT: 23g | SATURATED FAT: 7g | TRANS FAT: 0g | UNSATURATED FAT: 14g | CHOLESTEROL: 143mg |CARBOHYDRATES: 13g | FIBER: 3g | SUGAR: 3g | PROTEIN: 50g
Ingredients
- 1 1/2 pounds pork tenderloin
- Filling:
- 1 tsp olive oil
- 3 garlic cloves
- Pinch red pepper flakes
- 5 c packed baby spinach
- Pinch salt
- 1/2 (7 oz) container sundried tomatoes packed in oil (About 6 tomato pieces), chopped
- 3 oz feta cheese
- Coating:
- 1/4 c balsamic vinegar
- 2 tbsp olive oil
- 2 tsp dijon mustard
- 1 tbsp rosemary, chopped
- 1 tsp lemon zest
- 3 cloves garlic, grated
- 1 heaping tsp Kosher salt
- 1/2 tsp black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees.
Filling:
Step 1: In a small skillet, heat oil over medium heat. Once the oil is hot, add the pepper flakes and grated 3 cloves of garlic. Saute for about 30 seconds until aromatic.
Step 2: Add in the spinach and cook for another 2 to 3 minutes until wilted. Lightly sprinkle with salt, then remove from the heat.
Step 3: In a paper towel, transfer the spinach mixture and gently squeeze to remove the excess moisture. Then put in a small bowl and mix with chopped tomatoes and feta cheese.
Topping:
Step 1: In a small bowl, combine the balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, and pepper until smooth.
Assemble:
Step 1: Down the middle, slice the tenderloins lengthwise, leaving one side intact (around half an inch). Open the top and lay flat.
Step 2: Down the centre of the loin, evenly spread the spinach mixture.
Step 3: Then, fold the top half back and tie in 3 to 4 places using a butcher’s string.
Step 4: In a roasting pan, transfer the pork loin and smear the sides with the topping.
Step 5: Roast for about 15 minutes. Then, adjust the heat to 375 degrees and roast for 20 to 30 minutes more or until a meat thermometer inserted in the thickest party of the loin reach 145 degrees.
Step 6: Before slicing, let the pork rest for at least 10 minutes. Serve and enjoy!
