Oregano and Feta Stuffed Pork Tenderloin

Ingredients

• Pork tenderloin (1 (1 to 1.5 pounds))
• Feta cheese (1 cup, crumbled)
• Fresh oregano (2 tablespoons, chopped (or 1 tablespoon dried oregano))
• Garlic (3 cloves, minced)
• Olive oil (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Kitchen twine or toothpicks (for securing the roast)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Butterfly the pork tenderloin by making a lengthwise cut down the center, being careful not to cut all the way through. Open it up and flatten it with a meat mallet until it is an even thickness.
3. In a medium bowl, combine the crumbled feta cheese, chopped oregano, minced garlic, olive oil, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. Spread the oregano and feta mixture evenly over the flattened pork tenderloin, making sure to cover the surface completely.
5. Carefully roll up the pork tenderloin tightly, starting from one end and working your way to the other. Secure the roll with kitchen twine or toothpicks to hold it together during cooking.
6. Place the stuffed pork tenderloin seam-side down on a baking sheet. Season the outside with salt and pepper for added flavor.
7. Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer to ensure accuracy.
8. Once cooked, remove the pork tenderloin from the oven and let it rest for about 5 minutes before slicing. This resting period helps the juices redistribute.
9. Slice the stuffed pork tenderloin into thick medallions and serve warm.