Prep time: 25 mins | Cook time: 45 mins | Total time: 1 hr 10 mins | Yield: 4
You will love the fusion of rich and tangy balsamic rosemary glaze of this juicy Mediterranean Pork Tenderloin stuffed with spinach, feta, and sundried tomatoes. A delicious, elegant looking dish that is perfect for every occasion or a Sunday lunch or dinner with your loved ones.
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 a 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 teaspoon 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 3 cloves of grated garlic to the skillet. Saute for about 30 seconds until aromatic.
Step 2: Add in the spinach and cook for 2 to 3 minutes more to let the spinach wilt.
Step 3: Season lightly with salt.
Step 4: Remove from the heat and transfer the spinach mixture to a paper towel. Gently squeeze to release the excess moisture. In a small bowl, place the spinach along with the chopped tomatoes and feta cheese. Stir and set aside.
Topping:
Step 1: In a small bowl, combine the balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, and pepper until smooth. Set aside.
To assemble:
Step 1: Down the middle, slice the tenderloin lengthwise, leaving around half an inch intact on one side. Open the top half and lay it flat. Evenly down the middle of the loin, spread the spinach mixture. Then, fold the top half back in place and tie in 3 to 4 places with a butcher’s string. In a roasting pan, place the pork loin and entirely smear with the topping.
Step 2: Place in the preheated oven and roast for about 15 minutes. Adjust the oven temperature to 375 degrees and continue to roast for 20 to 30 minutes more or until a meat thermometer reads 145 degrees.
Step 3: Remove from the oven and let the pork rest for at least 10 minutes.
Step 4: Slice and serve.
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 a 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 teaspoon 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 3 cloves of grated garlic to the skillet. Saute for about 30 seconds until aromatic.
Step 2: Add in the spinach and cook for 2 to 3 minutes more to let the spinach wilt.
Step 3: Season lightly with salt.
Step 4: Remove from the heat and transfer the spinach mixture to a paper towel. Gently squeeze to release the excess moisture. In a small bowl, place the spinach along with the chopped tomatoes and feta cheese. Stir and set aside.
Topping:
Step 1: In a small bowl, combine the balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, and pepper until smooth. Set aside.
To assemble:
Step 1: Down the middle, slice the tenderloin lengthwise, leaving around half an inch intact on one side. Open the top half and lay it flat. Evenly down the middle of the loin, spread the spinach mixture. Then, fold the top half back in place and tie in 3 to 4 places with a butcher’s string. In a roasting pan, place the pork loin and entirely smear with the topping.
Step 2: Place in the preheated oven and roast for about 15 minutes. Adjust the oven temperature to 375 degrees and continue to roast for 20 to 30 minutes more or until a meat thermometer reads 145 degrees.
Step 3: Remove from the oven and let the pork rest for at least 10 minutes.
Step 4: Slice and serve.
Notes
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
