Prep time: 25 mins | Cook time: 45 mins | Total time: 1 hr 10 mins | Yield: 4
This is a darn beautiful-looking tenderloin! I’m drooling and super excited to have a bite. Don’t get intimidated because this dish is really easy to whip up. This restaurant-quality, juicy and tender Pork Tenderloin stuffed with Mediterranean spinach and feta cheese blend and clothe in a tangy balsamic and rosemary sauce is everything!
INGREDIENTS
1 1/2 pounds pork tenderloin
Filling:
5 c. packed baby spinach
1 tsp olive oil
Pinch red pepper flakes
3 garlic cloves
1/2 a 7 oz. container sundried tomatoes packed in oil (About 6 tomato pieces), chopped
3 oz. feta cheese
Pinch salt
Coating:
2 tbsp olive oil
1/4 c. balsamic vinegar
1 tbsp rosemary, chopped
2 tsp Dijon mustard
1 tsp lemon zest
3 cloves garlic, grated
1/2 tsp black pepper
1 heaping teaspoon Kosher salt
HOW TO MAKE MEDITERRANEAN STUFFED PORK TENDERLOIN
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: In a small skillet, heat the oil over medium heat. Once the oil is hot, add the pepper flakes and 3 grated garlic cloves into the skillet. Saute for about 30 seconds until aromatic. Now, add the spinach and continue to cook for 2 to 3 minutes until wilted. Lastly, lightly sprinkle the mixture with salt. Take the skillet off the heat and transfer the spinach mixture to a paper towel. To release any excess moisture from the spinach mixture, gently squeeze the paper towel. Then, into a bowl, place the spinach along with the chopped tomatoes and feta cheese. Toss to combine and set the filling aside for now.
Step 3: To make the topping, whisk the balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, and pepper in a small bowl until smooth. Keep this aside.
Step 4: Down the middle, slice the tenderloin lengthwise, keeping just around a half-inch intact on one side. Open and lay flat the top half, then evenly spread the spinach mixture down the middle of the loin. Fold in place the top half back and tie together in 3 to 4 pieces using butcher’s string.
Step 5: In a roasting pan, place the pork loin and smear the entire side with the topping. Place the roasting pan in the preheated oven and roast the tenderloin for about 15 minutes before decreasing the oven temperature to 375 degrees. Now, continue to roast the tenderloin for another 20 to 30 minutes or until the internal temperature of the thickest part of the pork reached at least 145 degrees. Remove the tenderloin from the oven when done and let the pork rest for at least 10 minutes before carving.
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:
- 5 c. packed baby spinach
- 1 tsp olive oil
- Pinch red pepper flakes
- 3 garlic cloves
- 1/2 a 7 oz. container sundried tomatoes packed in oil (About 6 tomato pieces), chopped
- 3 oz. feta cheese
- Pinch salt
- Coating:
- 2 tbsp olive oil
- 1/4 c. balsamic vinegar
- 1 tbsp rosemary, chopped
- 2 tsp Dijon mustard
- 1 tsp lemon zest
- 3 cloves garlic, grated
- 1/2 tsp black pepper
- 1 heaping teaspoon Kosher salt
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees.
Step 2: In a small skillet, heat the oil over medium heat. Once the oil is hot, add the pepper flakes and 3 grated garlic cloves into the skillet. Saute for about 30 seconds until aromatic. Now, add the spinach and continue to cook for 2 to 3 minutes until wilted. Lastly, lightly sprinkle the mixture with salt. Take the skillet off the heat and transfer the spinach mixture to a paper towel. To release any excess moisture from the spinach mixture, gently squeeze the paper towel. Then, into a bowl, place the spinach along with the chopped tomatoes and feta cheese. Toss to combine and set the filling aside for now.
Step 3: To make the topping, whisk the balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, and pepper in a small bowl until smooth. Keep this aside.
Step 4: Down the middle, slice the tenderloin lengthwise, keeping just around a half-inch intact on one side. Open and lay flat the top half, then evenly spread the spinach mixture down the middle of the loin. Fold in place the top half back and tie together in 3 to 4 pieces using butcher’s string.
Step 5: In a roasting pan, place the pork loin and smear the entire side with the topping. Place the roasting pan in the preheated oven and roast the tenderloin for about 15 minutes before decreasing the oven temperature to 375 degrees. Now, continue to roast the tenderloin for another 20 to 30 minutes or until the internal temperature of the thickest part of the pork reached at least 145 degrees. Remove the tenderloin from the oven when done and let the pork rest for at least 10 minutes before carving.
