Teresa's Recipes
Mediterranean Stuffed Pork Tenderloin
Indulge in this gourmet-style Stuffed Pork Tenderloin, a dish that promises an explosion of flavors with every bite. The tender pork is generously filled with a savory blend of wilted spinach, tangy feta cheese, and sun-dried tomatoes, creating a symphony of Mediterranean flavors. The rousing aroma of simmering garlic and the vibrant sprinkle of paprika and oregano complete this culinary masterpiece. This recipe is a testament to the rich culinary tradition of the Mediterranean, where food is celebrated with a fusion of flavors.
Ingredients
- 1 (about 1.5 pounds) Pork tenderloin
- 2 cups, fresh Spinach
- 1/2 cup, crumbled Feta cheese
- 1/2 cup, chopped Sun-dried tomatoes
- 2 cloves, minced Garlic
- 1 tablespoon Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- To taste Salt and pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Calories: 350
- Fat: 14g
- Carbs: 10g
- Protein: 40g
- Sodium: 600mg
- Sugar: 4g
Instructions
- Preheat the oven to 375°F (190°C).
- 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.
- Heat olive oil in a skillet over medium heat. Once hot, add the minced garlic and sauté until it releases its aroma.
- Add fresh spinach to the skillet and cook until wilted. Once done, remove the skillet from heat.
- 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.
- 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.
- Season the outside of the pork with additional salt, pepper, dried oregano, and paprika to enhance the flavor.
- 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).
- 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.
Tips
- For a twist, you can also add in some chopped olives or roasted red peppers into the stuffing.
- Remember to remove the kitchen twine or toothpicks before serving.