Mediterranean Stuffed Pork Tenderloin

Ingredients

Pork tenderloin

1 (about 1.5 pounds)

Spinach

2 cups, fresh

Feta cheese

1/2 cup, crumbled

Sun-dried tomatoes

1/2 cup, chopped

Garlic

2 cloves, minced

Olive oil

1 tablespoon

Paprika

1 teaspoon

Dried oregano

1 teaspoon

Salt and pepper

to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. To butterfly the pork tenderloin, make a lengthwise cut down the center of the meat, ensuring not to cut all the way through. Open it up and flatten it using a meat mallet to achieve an even thickness.
3. Heat olive oil in a skillet over medium heat. Once hot, add the minced garlic and sauté until it releases its aroma.
4. Add fresh spinach to the skillet and cook until wilted. Once done, remove the skillet from heat.
5. In a separate bowl, combine the wilted spinach, crumbled feta cheese, chopped sun-dried tomatoes, paprika, dried oregano, and salt and pepper to taste. Mix well to create the stuffing.
6. Spread the spinach mixture evenly over the flattened pork tenderloin. Roll it up tightly and secure with kitchen twine or toothpicks to maintain the shape while cooking.
7. Season the outside of the pork with additional salt, pepper, dried oregano, and paprika to enhance the flavor.
8. Place the stuffed pork tenderloin on a baking sheet and roast in the preheated oven for 30-35 minutes, or until a meat thermometer inserted into the thickest part reads 145°F (63°C).
9. Remove the stuffed pork tenderloin from the oven and let it rest for about 5 minutes to allow the juices to redistribute. Slice into thick pieces and serve hot.